Animal Science Model
Units:
- FFA Issues and Topics
- Supervised Agricultural Experiences (SAE)
- The California Agricultural Record Book
- Careers in Agriculture
- Animal Housing and Handling Equipment
- "MEET YOUR MATES!" - Swine Breed Identification and Ear Notching Techniques & Tools - Part 1
- Breaking Bones, "A Tale of Four Traumas"
- "MEET YOUR MATES!" - Swine Breed Identification and Ear Notching Techniques & Tools - Part 2
- "Reflections" - The Importance Animal Identification
- "What breed are you" - painting your pig
- "Clean your Barnyard!" - Class Clean-Up
- "Staying One Notch above the Competition" - Swine Ear Notching Notes
- "Lend me your Ear" - Piglet Ear Construction and Ear Notching Practice
- "Piglet family round-up!" - students will organize themselves by litter number and piglet number
- Materials
- "Body Piercing...In Cattle & Sheep" Ear Tagging Methodology, Tools, and Techniques
- Do the Hokey Pokey....Injections and Reading Syringes
- Animal Nutrition
- Animal Physiology
- Bone Structure
- Axial and Appendicular Skeletons
- "Let's Eat" - Prehension and Mastication
- Introduction to Veterinary Medical Terminology-Building Blocks of Words
- Introduction to Veterinary Medical Terminology-Directional Terms
- Introduction to Veterinary Medical Terminology-Body Planes
- Introduction to Veterinary Medical Terminology-Abbreviations
- Comparative Anatomy and Physiology
- Pick - A - Part!
- Animal Reproduction and the Function of Reproductive Organs
- Animal Inheritance and Selection Principles
- Causes and Effects of Diseases and Illnesses in Animals
- Rangeland Management Practices
- Animal Waste Management
- Animal Welfare Concerns
- Large and Small Animal Production
- Specialty Animal Production
- Animal Products and By-Products Processing and Marketing
Tags
Activity Industry Sector
Agriculture & Natural Resources
Activity Originally Created By:
Nikki Maddux
Preparation Needs
Part of Lesson Plan: Beef Retail Cut Determinants
Activity Overview / Details
copy the attached meat grids (2 per sheet)on transparency sheets and separate so that each student will have one as a tool. Buy fresh rib steaks that are clear wrapped and of different quality and size. Measure and record the backfat and rib eye area of the steaks for the anticipatory set and closing. Rib eye and backfat steak cards can be made by printing the pictures from the rib eye pictures on card stock. Make one for each student.
