All about meat
The All about meat resources provide up-to-date, accurate and clear information and teaching resources on red meat. These have been designed to support Key Stage 3 and Key Stage 4 students.
There are six modules available:
- This is meat – an introduction to the structure and composition of meat
- Meat types and cuts – a summary of the different types of meat cuts and suitable cooking techniques
- Meat storage and preparation – key information on shelf life, safety and hygiene, methods of heat transfer and the changes meat undergoes when being cooked
- Meat and the consumer – insight into the key considerations made by consumers when buying red meat
- Meat and health – basic nutrition information and the role of red meat in the diet
- Livestock farming and meat production in England and Wales – an overview of livestock farming for meat production
Each module comprises one PowerPoint presentation, teachers’ notes with curriculum links and suggested classroom activities.
Links are also made to other Meat and Education resources, allowing easy access to videos, recipes and interactive activities.
