LESSON ASSIGNMENT
LESSON 3
Inspection of Carcass, Wholesale and Market-Ready
Cuts of Beef.
LESSON ASSIGNMENT
Paragraphs 3-1 through 3-7.
LESSON OBJECTIVES
After completing this lesson you should be able to:
3-1.
Identify inspection procedures for carcass beef.
3-2.
Identify inspection procedures for wholesale cuts
of beef.
3-3.
Identify inspection procedures for market-ready
beef.
3-4.
Identify the basic inspection procedures for
inspecting meat and / or meat products.
SUGGESTION
After studying the assignment, complete the exercises
of this lesson. These exercises will help you to achieve
the lesson objectives.
MD0710
3-1