Beef Wholesale/Retail Cuts and Yields

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Introduction

These lessons will review the primal or wholesale cuts and discuss retail cuts, cooking methods and have a lab with direct application. These lessons will also challenge students to find AP (As Purchased) and EP (Edible Portion) yields.

Lesson Time

2 periods
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 (6)

Related Instructional Objectives (SWBAT...)

  • Students will be able to identify wholesale and give examples of retail cuts related to each wholesale area.
  • Students will be able to figure AP and EP cost per person.
  • Students will be able to plan, implement and evaluate a lab based on a standardized recipe for beef and a rubric.
  • Students will be able to utilize presented materials and apply to safety and sanitation to achieve a 70% or better on the quiz or white board assessment.

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