Michigan 4-H Meat Science Project Snapshot (4H1632)

February 27, 2015

MI 4-H Meat Science Project SnapshotThe 4-H meat science project allows you to learn about the different cuts of meat along with the trimness and quality factors that affect the safety and taste of the meat products we consume. This is one in a series of Michigan 4-H snapshot sheets on a variety of topics. (2 pages, 2014)

Michigan 4-H Meat Science Project Snapshot (4H1632)

 

 

 

 

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Tag List
  • 4-h,
  • 4-h animal evaluation,
  • 4-h animal science,
  • 4-h beef production & management,
  • 4-h beef production & managment,
  • 4-h sheep production & management,
  • 4-h swine production & management,
  • animal science,
  • beef,
  • sheep & goats,
  • 4-h animal and vet science camp
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Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

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