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In 1973, a method for identifying meat cuts was developed by a meat industry committee to simplify and standardize the perplexing array of fresh meat cuts and their names. The Uniform Retail Meat Identity Standards (URMIS) program, adopted by food stores, was seen as a guarantee for consumers that the same cut of meat would have
Print these black-and-white fact cards to illustrate the wholesale and retail cuts of meat found in beef, lamb, pork, and chicken. Use them as a coloring pages or as pages in an interactive notebook.
Print out the picture of the wholesale cuts of beef on page 2 and have the members work in pairs or small groups to see who can correctly complete the activity first.
Using the Meat types and cuts presentation, ask children to complete the Meat types worksheet. The sheet asks them to link origin of different types of meat to the animal. In addition, children are challenge to suggest the uses in cooking for different cuts of meat.
The Pin the Meat Cut on the Animal: Identifying Cuts of Meat lesson plan is designed to help volunteer leaders teach youth participants about the different wholesale and retail cuts of beef, lamb and pork. The hands-on activity will help participants understand where it is on beef cattle, sheep and swine that meat comes from.
The Pin the Meat Cut on the Animal: Identifying Cuts of Meat lesson plan is designed to help volunteer leaders teach youth participants about the different wholesale and retail cuts of beef, lamb and pork.
This is a free printable worksheet in PDF format and holds a printable version of the quiz Meat cuts of a pig. By printing out this quiz and taking it with pen and paper creates for a good variation to only playing it online.
