Unit Plan

Ag II
Meat Science Unit
McCall Etl

Time/Date Lesson Title Overview

Lesson 1: 90 Minutes Recognizing Primal Cuts Students will get an introduction

Date: 3/11/19 into the primal cuts of pork, beef,
and lamb. Their job will be to split
up into three groups and create a
poster of one of the species that
includes all retail cuts. Students
will take notes over these posters
and use them as review.

Lesson 2: 90 Minutes Breaking Primal Cuts into Retail Students will receive a worksheet
Date: 3/13/19 Cuts containing primal cuts, and their
job is to research and match the
retail cuts in the word bank to
each primal. At the end, they will
select two of their favorite cuts and
explain the most common cookery
method for this cut. We will share
cookery methods as a class, and
the cuts worksheet will be turned
in for a grade.

Lesson 3: 90 Minutes Identifying Yield and Quality Students will complete three group
Date: 3/18/19 Grades activities to understand the
differences in yield grades and
quality grades. We will have
review slides as well.

Lesson 4: 90 Minutes Cooking Various Cuts of Meat Students will get the chance to
Date: 3/20/19 cook and try the three species of
meat we have been learning
about. We will wrap up the meat
science unit and answer any
further questions related to meat
science.