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There is a very good chance that sometime during your student’s four years at college, he or she will consider taking a course pass/fail. What exactly does that mean? It means that instead of receiving an actual letter grade, he or she would receive a “P” for Pass or “F” for Fail.

You may ask, “Why do students opt to take a course pass/fail?”

The answers:

“A student is doing very poorly in a class and would rather receive a “P” than a “C” or “D”.

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This article is aimed at giving some basic data to anyone who buys, cooks, or eats meat. I’ve tried to make it easily understandable, and yet give enough information to help anyone have better meat at a much lower cost.

The whole subject of meat is little understood by most people. A walk down any meat counter makes that very obvious to me. I’m often amazed to see some cut of meat “seasoned,” or “marinated,” for sale at $1 or $2 per pound more than exactly the same cut, but without the dime’s worth of seasoning making it look, “oven ready.” Anyone could accomplish exactly the same effect by using the seasonings they probably have at home, yet they’ll pay $3. or $4.00 more for that “seasoned,” 3 lb. piece of meat without really giving it any thought.

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