Key Stage 3: 11-14 Years Meat Types & Cuts

Introduction to the module

The aim of this module is to help pupils have a clearer understanding about meat types and cuts.

It consists of:

  • A PowerPoint presentation exploring meat types and cuts
  • A Question Sheet that can be used in different ways – as a test of knowledge or can be used for pupils to fill in whilst watching the presentation.
  • Answer sheet linked to the above question sheet.
  • Key learning fact sheet
  • 3 posters – illustrating the different cuts of Welsh Lamb, Welsh Beef and Pork.
  • The cuts are colour coded to help students understand the characteristics of the cuts and the most suitable way of cooking a particular cut of meat.
  • Suggested further activities sheet

 

Key learning from this module

  1. Most people buy their meat in the form of cuts, joints or mince or in ready prepared products e.g. Burgers, Ham and Sausages.
  2. The modern Consumer is looking for meat that is versatile, convenient, easy to store and easy to cook.
  3. Different cuts of meat have different characteristics and this will determine how that cut is prepared and cooked -which cooking method is best suited to that cut.
  4. We also get Offal from the carcass – it’s not strictly a meat cut but edible and found inside the carcass e.g. liver and kidneys.
  5. We also get some cuts from the external part of the carcass e.g. Oxtail.

 

Suggested Further Activities Sheet

  • Ask the pupils to look at the posters and discuss why particular cuts are more suited to a particular cooking method.
  • Use the posters as a quiz – from which part of the carcass do we get a particular cut? eg. Rib eye steak.
  • Ask pupils what is their favourite meat dish? – which cut do you use for that dish.
  • Ask pupils to identify offal and list as many as they can, then think of recipes using offal.
  • Conduct a survey of Supermarket shelf or butchers window to identify the different cuts on display.

Posters

Know your Beef Meat Cuts

Know your Beef Meat Cuts

An A3 poster outlining the variety of cuts available from a beef carcase.

Know your Lamb Meat Cuts

Know your Lamb Meat Cuts

An A3 poster outlining the variety of cuts available from a lamb carcase.

Know your Pork Meat Cuts

Know your Pork Meat Cuts

An A3 poster outlining the variety of cuts available from a pig carcase.