procedures for feeder, breeding, and market swine, as well as for beef cattle and sheep. It presents a flexible, integrated approach to the principles and procedures involved in the evaluation, grading, and selection of meat animals.Livestock and Carcasses: An Integrated Approach to Evaluation, Grading and Selection features:A brief discussion of the process of meat animal growth and fattening, the factors affecting growth and fattening, and their effect on body composition.A brief discussion of livestock improvement through selection to highlight the progress that has been made in that area, and to expose students to breeding and genetic information.The principles of improvement through aids used in the selection and the evaluation of performance data.Visual appraisal of breeding stock to determine which animals should be culled and which kept in the breeding herd.Current industry recommended evaluation and performance procedures.A brief discussion of the complex pricing procedure used in the livestock and meat industry.

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