Inspection of Carcass, Wholesale and Market-Ready
Cuts of Beef.
Paragraphs 3-1 through 3-7.
After completing this lesson you should be able to:
Identify inspection procedures for carcass beef.
Identify inspection procedures for wholesale cuts
Identify inspection procedures for market-ready
Identify the basic inspection procedures for
inspecting meat and / or meat products.
After studying the assignment, complete the exercises
of this lesson. These exercises will help you to achieve
the lesson objectives.