Meat Processing

Standard FS8 and Learning Targets

Tuesday, May 13, 2025

Objective: Identify cuts of meat and where they come from.

Leading Question: What is your favorite meat product?

ID meat around the room.

Introduction to meat science. Use the Meat Terminology Slideshow to follow along. Use the meat industry notes sheet to follow along.

Discuss history of meat and slaughtering

Wednesday, May 14, 2025

Objective: Evaluate how fat percentage in meat affects the final product.

Leading question: How does fat percentage affect cooking meatballs?

Cooking meat. Use the Meat Terminology slideshow linked above to follow along. Take notes on the Meat Industry.

Complete the Meatball Lab.

Thursday, May 15, 2025

Objective: Identify cuts of lamb and pork

Leading question: What is the difference between a primal cut and a retail cut?

Finish meatball lab

Discuss Primal and retail cuts

Friday, May 16, 2025

Objective: Present SAE project

Leading Question: Where does a round steak come from?

SAE Project work time

Monday, May 19, 2025

Objective: Present SAE project

Leading Question: Where does a round steak come from?

Present SAE project

Gallery walk

Tuesday, May 20, 2025

Objective: Identify cuts of meat

Leading Question: What are the primal cuts of beef?

Complete the Beef Carcass ID worksheet using the Beef diagram.

ID cuts of meat using bones

Complete the Meat and Poultry worksheet using the diagrams on Lamb and Pork.

Wednesday, May 21, 2025

Objective: Describe how butchering of animals works.

Leading Question: Where does the blade roast come from?

Meat inspection. Use the Meat Terminology slideshow linked above to follow along. Take notes on the Meat Notes handout.

Watch the Meat, Poultry & Seafood video on iCEV. Only watch the Chicken Fabrication segment.

Demonstrate chicken fabrication - Use the Chicken Processing slideshow to follow along.

Thursday, May 22, 2025

Objective: Demonstrate how poultry can be made into burger.

Leading Question: How do you cut apart a chicken?

Poultry burger lab.

Friday, May 23, 2025

Objective: Demonstrate how poultry can be made into burger.

Leading Question: Why is chicken made into burger?

Cook poultry burgers.

Monday, May 26, 2025

No School

Tuesday, May 27, 2025

Objective: Identify the major parts of an egg.

Leading Question: List 5 different ways to cook eggs.

Meat Processing Quiz.

Complete the Poultry fabrication and burger Reflection in google classroom.

Egg Grading. Use the Chicken Processing slideshow to follow along.

Complete the Egg Anatomy worksheet.

Egg dissection lab.

Wednesday, May 28, 2025

Objective: Demonstrate methods of cooking eggs

Leading Question: What part of the egg provides protein, fat, vitamins and minerals?

Cooking egg lab.

Complete the Cooking Eggs Lab Reflection in google classroom.

Thursday, May 29, 2025

Objective: Assess on meat processing

Leading Question: What part of the egg is made up of protein?

Complete the poultry quiz in google classroom.

Watch egg field trip on iCEV

Prepare for the meat processing assessment.

Friday, May 30, 2025