UEN Security Office
Technical Services Support Center (TSSC)
Eccles Broadcast Center
101 Wasatch Drive
Salt Lake City, UT 84112
(801) 585-6105 (fax)
Main Curriculum Tie:
A suggested Video on Beef:
(There are some excellent resources from the Utah Beef Council for lesson plans, recipes, handouts, videos, and resource material)
Background For Teachers:
Student Prior Knowledge:
Intended Learning Outcomes:
Hand out the resource papers on meat and the Meat Study Sheet. I usually hand them out as a packet stapled together. Identify the test date.
Lecture: I usually begin with a chart on the wall identical to the one in the resources called Retailed Cuts of Beef. I have the students refer to their beef packet to the Name of the Carcass sheet. Students will complete their chart as we discuss the beef carcass.
I identify the area of support and the area of locomotion on the chart and identify them as tender or less tender cuts of meat. Then explain the difference between the proper method of cooking for the tender or less tender cuts.
From the chart, I identify and explain for them the difference between the wholesale and retail cuts. I go through the chart by pointing to each wholesale cut and I name and identify the examples of retail cuts. I asked them to identify whether or not it is tender or less tender and what method of cooking they would use as they complete their chart for the information.
Go through information on meat study sheet and resource handouts on what you specifically want the students to know. Explain in detail the different methods of Cooking - Dry heat, Moist heat and Cooking in Fat. Grades of Beef, Inspection, Principles of Meat Cookery, Nutrients in Meat, Use of a Meat Thermometer, Proper storage, thawing and cooking of meat, Determining number of servings for cuts of meat, Bone shapes, Ways to tenderize meat, Marbling, as ideas of importance. Go through the handouts and identify and explain specific points of interests.
Show a video on beef for review. I like Cooking Today's Beef from the Beef Council, 24 minutes.
Meat Board Test Kitchen, 1992.
Utah Beef Council.
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