- Meat is available to buy in the form of cuts, joints or mince. It is also available ready prepared, e.g. sausages, ham, burgers.
- The variety of cuts of meat available to the consumer provide choice, are convenient to prepare, simple to store and easy to cook.
- Different cuts of meat have different characteristics, e.g. energy and nutrients, composition, weight, size and appearance.
- Because of where the cut of meat comes from on the animal, different cuts require different cooking methods, e.g. slow (casserole), quicker (stir-fry).
- To add choice and variety, pork is cured. Offal is also available to be used in a range of popular dishes, e.g. liver and bacon.
- Ask the students to complete as many questions as possible on the note sheet Meat types and cuts before viewing the presentation. Students can complete the note sheet whilst viewing the presentation.
- Use the Meat today worksheet to research different meat recipes and identify the different types of meat available for use in cooking.
- Conduct a survey of a butcher’s window or in a supermarket counter, to identify the number of different meat types and cuts available.
- Investigate the process of curing and smoking meat.
- Students could work in groups to complete the activity Meat for my meal.
A worksheet exploring meat types and cuts.
A worksheet about recipes for different cuts of beef.
A worksheet about recipes for different cuts of lamb.
A worksheet about recipes for different cuts of pork.
A worksheet looking a range of recipes which use the different cuts of meat.
A marks sheet to be used with the worksheet.
A presentation exploring meat types and cuts.
A poster about different cuts of beef.
A poster looking at different cuts of lamb.
A poster about different cuts of pork.
A poster investigating the source, characteristics and the seasonality of red meat.
A poster looking at beef, lamb and pork.
A poster looking at considerations when cooking savoury meals.
A poster looking at cuts of red meat and how to prepare them.
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