Students will be able to: Demonstrate understanding of agribusiness (e.g., SAE, expenses); Demonstrate understanding of animal systems (e.g., breeds of livestock, anatomy); Demonstrate understanding of agriculture innovation and technology; Demonstrate understanding of food products and processing (e.g., protein sources, food preservation); Demonstrate understanding of natural resources (e.g., renewable resources); Demonstrate understanding of plant systems (e.g., plant parts, processes, soil); Demonstrate understanding of power, structural, and technical systems (e.g., measurement); Demonstrate knowledge of leadership development through FFA (e.g., motto, parliamentary procedure, official dress); Demonstrate understanding of raw materials (e.g., identify carcass, dressing percentage); Demonstrate understanding of production processes (e.g., meat storage, safety); Demonstrate understanding of quality control (e.g., withdrawal period, preventing spread of microorganisms); Calculate costs (e.g., cost per pound, expense for a commercial beef operation); Identify techniques for maximizing effective manufacture and distribution of goods; Identify primal and retail cuts of meat (e.g., wholesale cuts, pork, steaks); Demonstrate understanding of HACCP plan (e.g., hazard analysis, types of hazards); Describe USDA animal processing guidelines (e.g., quality grades, yield rate factors); Describe emerging technology in the animal processing and meat industry (e.g., use of vacuum packer); Describe the impact of international agriculture on U.S. animal processing (e.g., zoonotic disease); Understand career opportunities in animal processing and the meat industry; Demonstrate understanding of entrepreneurship and financial record keeping (e.g., financial statements); Demonstrate understanding of value-added agriculture and direct marketing; Demonstrate understanding of sustainability (e.g., organic foods).