Meat types and cuts
Fri, 01/17/2014 - 03:01 — Visitor
Introduction to the module
Most people buy their meat in the form of cuts, joints or mince. Meat is also bought ready prepared, e.g. sausages, ham, burgers, kebabs. Knowing where meat comes from helps you know how to prepare, cook and serve it. This module is about the different cuts of beef, pork and lamb which are available.
- Meat is available to buy in the form of cuts, joints or mince. It is also available ready prepared, e.g. sausages, ham, burgers.
- The variety of cuts of meat available to the consumer provide choice, are convenient to prepare, simple to store and easy to cook.
- Different cuts of meat have different characteristics, e.g. energy and nutrients, composition, weight, size and appearance.
- Because of where the cut of meat comes from on the animal, different cuts require different cooking methods, e.g. slow (casserole), quicker (stir-fry).
- To add choice and variety, pork is cured. Offal is also available to be used in a range of popular dishes, e.g. liver and bacon.
All about meat
1x PowerPoint presentation
3x Worksheets Meat types and cuts note sheet and answers guide
Meat for my meal
1x Interactive whiteboard (IWB) activity - How would you cook it?
- PowerPoint presentation
Links to existing resources
A range of different Digi bites where recipes are shown can be used to show how different cuts of meat are used in different recipes, for example, contrasting Chinese Slow Cooked Pork with Beef Oriental Burgers.
Red meat and cooking techniques is a poster which can be cut up. The different recipe images can be separated and students can try to identify where these cuts of meat may have come from or which method of cookery has been used.
- Ask the students to complete as many questions as possible on the note sheet Meat types and cuts before viewing the PowerPoint presentation. Students can complete the note sheet whilst viewing the presentation.
- Use the Meat today worksheet to research different meat recipes and identify the different types of meat available for use in cooking.
- Conduct a survey of a butcher’s window or in a supermarket counter, to identify the number of different meat types and cuts available.
- Investigate the process of curing and smoking meat.
- Students could work in groups to complete the activity Meat for my meal.
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;
• the characteristics of a broad range of ingredients, including their nutritional, functional and sensory properties;
• a broad range of practical skills, techniques, equipment and standard recipes, and how to use them to develop, plan and cook meals and single or multiple products.
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
become competent in a range of cooking techniques
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;
• classify food by commodity/group and understand the characteristics of a broad range of ingredients, including their nutritional, functional and sensory properties.
Science Key Stage 4 Organisms and health
Variation within species can lead to evolutionary changes and similarities and differences between species can be measured and classified.
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; Investigate the impact of storage, preparation and cooking on food; Develop the practical skills in the safe use of a range of utensils and appliances in the preparation, cooking and serving of a variety of dishes; and Develop practical skills in the safe, hygienic, healthy and creative use of foods to plan, prepare, cook and serve a range of meals