AGRI 2221
Livestock Evaluation

Western Texas College

  1. Basic Course Information
    1. Course Description: Selection, evaluation, and classification of livestock and livestock products.
    2. Lab:  The required laboratory activities will reinforce the lecture material.
  2. Student Learning Outcomes - Upon successful completion of this course, students will:
    1. Accurately evaluate and grade meat animals (cattle, swine, sheep, and goats), their carcasses, and wholesale cuts according to USDA and industry standards.
    2. Determine market value for meat animals, carcasses, and whole cuts.
    3. Evaluate and select breeding animals based upon their economic potential in common production scenarios
    4. Apply knowledge of both subjective and objective techniques, tools, and information in order to make evaluation, grading, and selection decisions in practical production scenarios.
  3. Course Requirements
    1. Exams and quizzes – 40%
    2. Notebook – 20%
    3. Attendance with assignments, participation – 40%
  4. Information On Books
    1. Selected articles and books will be provided to the student.
  5. Other Policies, Procedures and important dates.  Please refer to the WTC Catalog for the following:
    1. Campus Calendar
    2. Final exam schedule
    3. How to drop a class
    4. Withdrawal information
    5. Student Conduct/Academic Integrity
    6. Class Attendance
    7. Students with disabilities
  6. Course Content and Tentative Schedule*

Week 1


Week 2

Swine Breeds/Anatomy

Week 3

Evaluation of Breeding Swine

Week 4

Evaluation of Market Swine

Week 5

Cattle Breeds/Anatomy

Week 6

Evaluation of Cows/Bulls

Week 7

Evaluation of Feeder Cattle

Week 8

Sheep and Goat Breeds/Anatomy

Week 9

Evaluation of Breeding Sheep

Week 10

Evaluation of Breeding Goats

Week 11

Evaluation of Market Sheep/Goats

Week 12

Processing of Market Products

Week 13

Processing of Market Products

Week 14

Enterprise Operations

Week 15

Enterprise Operations

Week 16

Final Exam

         *The above schedule, policies, procedures and assignments in this course are subject to change.



Last Modified: August 22, 2016