Embedded Files
Grade Level: 9-12
.5 credits
Prerequisite: None
Meat Science and Technology is a hands-on, in depth course that introduces students to the science, production, and processing of meat products. Focused on the rich agricultural traditions of Minnesota, this course will explore the biology of livestock, the processes involved in turning animals into safe, high-quality meat products, and the technologies used in meat processing. Students will also study the ethical considerations, food safety practices, and sustainability issues that affect the meat industry. We will process student hunted game and locally raised livestock. 2025-26 will be the first year this class is offered at Royalton
Unit 1 | Food Safety & Sanitation
Lesson 1.1 Food Safety
1.1.1 Unit 1-Food Safety Introduction (slides) 1.1.1. Food Safety Introduction Student Guide (doc) Tosha
1.1.2 Where Does Bacteria Hide? (lab)
1.1.3 Stop the Spread: Understanding Cross-Contamination and Meat Flow (lab)
1.1.4 Bacteria Investigation Project (activity)
1.1.5 Possible Hazards Matching (activity)
1.2 Sanitation
1.2.1 Unit 1- Sanitation (slides) 1.2.1 Sanitation Student Guide Sheet (doc) Khloe
1.2.2 Measuring Chemical Concentrations (PPM) and pH in Cleaning Solutions
1.2.3 Handwashing Lab
1.2.4 Classroom Flowchart and CCP ID
1.2.5 Meat Lab Detective: Solving a Food Safety Case
1.2.6 Create a Product Label.docx
1.2.7 Beef_Labels.pdf
1.2.8 GMP, SOP, SSOP Matching
Unit 2 | Equipment / PPE
Lesson 2.2 Knife Handling and Sharpening
2. 2 Knives and Knife Handling (slides) 2.1.2 Knives and Knife Handling Student Guide Sheet (doc) Jake
Lesson 2.3 Packaging and Careers
2. 3 Packing and Careers (slides) 2.1.3 Packing and Careers Student Guide Sheet (doc)
Guest Speaker
Unit 3 | Harvest / Animal Welfare / Evisceration
Lesson 3.1 Harvest and Handling
3.1 Humane Handling and Harvest (Slides) 3.1.1 Humane Handling and Harvest Student Guide
Field Trip
3.1. Harvesting Flow Chart Cards
Animal Rights vs Welfare Questionnaire
Unit 4 | Fabrication
Lesson 4.1 Primal and Retail Cuts
4.1 Unit 4: Primals vs Retail Cuts. pptx Field Trip- Retail Cut ID
4.2 Primal Cuts Assessment
Lesson 4.2 Retail Cuts per Species
4.2 Unit 4: Hog Retail Cuts.pptx
Unit 4: Goat-Lamb- Poultry Retail Cuts. pptx
Primal Breakdown into Retail Cuts (per species)
Unit 5 | Further Processing
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