Introduction to module 


Meat is an important food commodity which provides nutrients essential for health. 

A variety of different textures, colours and flavours of meat are available for you to choose. 
This module contains an overview of the origin, structure and composition of different types of meat. 
Key messages 
The key messages of the module include: 
  • Red meat eaten in the United Kingdom (UK), comes mainly from: cattle (beef), pigs (pork) and sheep (lamb).
  • Lean meat is the muscle tissue of animals which is made up of bundles of muscle fibres held together by creamy white connective tissue.
  • Connective tissue is made up of two proteins called collagen and elastin.
  • Two different types of fat can be found in meat, visible and invisible. 
  • The colour of meat varies due to the red protein called myoglobin and some haemoglobin remaining in the muscles. Exposure to oxygen increases the red colour of meat.
  • Lean meat consists of water, protein, fats, vitamins and minerals.

Resources available


All about meat resources

1x PowerPoint presentation

3 x Worksheets - This is meat note sheet and answer sheet
 - Let’s look at red meat.
 - Glossary
1x Interactive whiteboard (IWB) activity - Missing words - meat colour
- PowerPoint presentation
- Notebook
- Flipchart
Links to existing resources

Digi Bite Introduction to red meat provides a basic background and may be useful to show before the PowerPoint presentation. 


Classroom activities

  • Use the PowerPoint presentation to complete the worksheet This is meat.
  • Ask groups of students to research different cuts of meat and ask them to record their findings on the worksheet Let’s look at red meat. 
  • Take a class survey on the amount and different types of red meat eaten over a period of one week. Discuss the most popular choices and aspects of food choice made by the class.
  • Begin using the Glossary worksheet to build the students vocabulary. 

Curriculum links



Design and technology Key Stage 3 The study of making in:
food should include: healthy eating models relating to a balanced diet, the nutritional needs of different groups in society and the factors affecting food choice and how to take these into account when planning, preparing and cooking meals and products. 
Science Key Stage 3  
3.3 Organisms, behaviour and health conception, growth, development, behaviour and health can be affected by diet, drugs and disease.
England September 2014
Design and Technology Key Stage 3 Cooking and nutrition
Pupils should be taught to: 
understand and apply the principles of nutrition and health 
understand the source, seasonality and characteristics of a broad range of ingredients. 


Design and technology Key Stage 3  
Making  - Food Pupils should be given opportunities to: apply current healthy eating messages in relation to the nutritional needs of different groups in society and consider issues of sustainability in order to make informed choices when planning, preparing and cooking meals or products.
Science Key Stage 3 Interdependence of organisms 
Range - Pupils should be given opportunities to study: how food is used by the body as fuel during respiration and why the components of a balanced diet are needed.
Northern Ireland
Key Stage 3
Learning for life and work: Home Economics
Key Concept – Healthy Eating 
Exploring Healthy Eating provides opportunities to develop understanding required in the choice, planning, storage, preparation, cooking and serving of food. 
Pupils should have opportunities to: Explore ways to achieve a healthy diet and Investigate the impact of storage, preparation and cooking on food