I am gathering info to teach on meat science. Does anybody have items/infomation that they found helpful to you and your classes. Also I am looking for an interest approach.
Los Lunas High School
Los Lunas NM
I've attached a few things I did. At the end of the unit I had them all pay me $3 and I went to walmart bought a bunch of steaks then one day grilled them all. I picked a few different cuts sirloin, ribeye, eye of round and they had to do a worksheet about it like which cut they found the most tender etc.
I had Strongly Agree, Agree, Disagree, Strongly Disagree in the corners in the room. I asked them questions about meat safety, they had to go to the corner with their opinion. I then asked some of the students to share their opinion and they had to talk to someone with a different opinion than theirs and write down what they thought. After the lesson I had them do it again and they had to write if their opinion changed or not.
Here is a link to a prezi I did in one of the lessons
Is the "From Pasture to Plate Note Sheet" used with a PowerPoint or is this a video? Thanks!
Sorry for the late reply the Pasture to Plate Note sheet goes along with a prezi I made. Here is a link: From Pasture to Plate by Katie Mouton on Prezi
Google Beef Myology. It is an awesome website with cutting demos, etc, etc. I saw (and since perform) a teacher who took one whole pork loin and cut it up into all of the different cuts. This is an opportunity to discuss safety, equipment, handling, and wrapping. Students that hunt really appreciate learning the right way to wrap. Whole pork loins are usually less than 40 bucks from a butcher.
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