Part of Lesson Plan: Beef Retail Cut Determinants

Activity Overview / Details

Teacher: "The tools and equipment utilized today allow the meat industry the opportunity to ensure consistent data that aids in determining the quality of a product, in this instance a rib eye steak" For fun lets refer back to the four steaks sitting here (teacher during preparation time would have measured the area and backfat for each steak). Teacher writes on the board the backfat and rib eye area for each steak. Then the question is posed for the students; "Given this information what would be the correct placing?" Teacher writes on the board the correct placing. Lastly, students write on bottom of their notes the correct answer and answer the following question the teacher writes on the board: "Was your initial placing correct or incorrect? State Why. Student will be asked to bring the answers to those questions to review the next day.