Michigan 4-H Meat Science Project Snapshot (4H1632)
February 27, 2015
The 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)
You Might Also Be Interested In
-
Conservation Stewards Program: 2023 Capital Area Cohort Recap
Published on November 13, 2023
-
Homes at Home Session 12: Turtles
Published on April 30, 2020
-
Virtual Shiver on the River 2021
Published on May 28, 2021
Accessibility Questions:
For questions about accessibility and/or if you need additional accommodations for a specific document, please send an email to ANR Communications & Marketing at anrcommunications@anr.msu.edu.