Lesson Plan: Week 5- September 13th-17th

Lesson title: Beef Cuts
Objectives:
• Students will identify primal, subprimal, and fabricated beef cuts.

• Students will explore the tenderness ranking and flavor attributes and describe why certain cuts of beef have certain attributes.

• Introduce students to common butchery tools.

• Introduce students to common butchery equipment/machinery.

Instructional Strategies Used: Google Classroom. PowerPoints and Hands on Activities