Beef Cuts and Basic Cookery

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Introduction

This is an introductory lesson about the beef primal cuts. The student will learn the carcass location of each primal and how its location affects taste, tenderness and cooking methods.

Lesson Time

1 class period
55 Minutes

Industries / Subjects / Grades

Industries / Pathways
  • Hospitality, Tourism, and Recreation Hospitality, Tourism, and Recreation
Grade Levels
  • Pre-K
  • K
  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • Post-Secondary

Standards and Objectives

Standards

California's 2008 CTE Standards (1)

Related Instructional Objectives (SWBAT...)

  • Students will understand the origin and location of each beef primal and market cut. Students will understand how carcass location affects taste, tenderness and preferred cooking methods for a variety of beef cuts.

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