Livestock and carcasses: AN INTEGRATED APPROACH TO EVALUATION, GRADING AND SELECTION, Fifth Edition, by Donald L. Boggs, Robert A. Merkel and Matthew E. Doumit provides your students with guidelines for evaluation and selection 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.