Unit Originally Created By:
Karen Dalton-Wemp
Animal Products and By-Products Processing and Marketing
Part of Course: Animal Science Model
Unit Overview / Details
This unit contains lessons regarding animal harvest, inspection and grading, and processing; meat and dairy classifications and data; meat-based products; nonmeat products; marketing; and by-products use in nonagricultural industries.
Instructional Hours
- Classroom
- 15 Hours
Content / Concepts
- Animal harvest, carcass inspection and grading, and meat processing safety regulations and practices and the removal and disposal of nonedible by-products
- Relative importance of the major meat classifications, including per capita consumption and nutritive value of those classifications
- How meat-based products and meals are made
- How nonmeat products (eggs, wool, pelts, hides, and by-products) are harvested and processed
- How meat products and nonmeat products are marketed
- The value of animal by-products to nonagricultural industries
CTE Standards
- California Career and Technical Education Standards: 7
- California Academic Content Standards: Reinforced: 2
- All Standards
- Full Details
Lessons in this Unit
An introduction to grading retail cuts. Students will be able to measure rib eye area, measure subcutaneous fat and identify the three types of fat that help determine the quality of a retail cut.
- Instructional Time
- 59 Minutes
