CTE Task: Classifying, Grading, and Inspecting Meat

Click here to download the teacher resource for this task. 

COURSE:

Culinary Arts III

TASK LENGTH:

50 minutes

 

Classifying, Grading, and Inspecting Meat

Task Description

Standards

In this activity, students will

  1. read the USDA’s “Inspection & Grading Meat and Poultry: What are the Differences?”;
  2. study meat cuts infographics—beef, pork, and lamb;
  3. develop an online quiz (using either Kahoot! or Google Forms) based on the material from the USDA article and select infographics. 

Culinary Arts III, Standard 12: Analyze the United State Department of Agriculture (USDA) inspection and grading procedures for meat. Summarize how meats are graded, classified, and inspected. Examine how meat carcasses are cut into primal and sub-primal cuts of meats, outline the importance of uniform portioning.

 Content Understandings

Extending Understandings

Upon successful completion of these tasks, students will demonstrate the ability to:

  • articulate the difference between USDA inspection and grading of meat;
  • describe and state the importance of the USDA procedures for inspecting and grading meat;
  • identify and describe the different cuts of meat for beef, pork, and lamb. 

To move students towards deeper understanding, they should be given opportunities to:

  • select a specific cut of meat (beef, pork, or lamb) and create a dish based on the selected cut of meat.

Support Strategies

If students are struggling to access this task, additional supports and strategies could be employed as students are engaging with the task.

Key Terms

Sentence Frames

Scaffolded Questions

USDA

 

 

 

 

Prime

 

 

 

Choice

 

 

 

Select

 

 

 

No Roll

 

 

Marbling

 

 

 

Grading vs. Inspection

The _________ is the agency responsible for creating and implementing laws related to food, farm, forestry, and rural economic development.

 

A _______ cut, which is typically produced in smaller quantities than other cuts, has the most marbling.

 

The most common cut, the _______ cut has less marbling than the prime but can still be quite tender and flavorful. 

 

The leanest cut of meat, the ______ cut can be the toughest and least flavorful of all three cuts.

 

_____ _______ meat does not carry a grade designation.

 

When determining the quality of beef, you’ll want to look at the ________, which is the intramuscular fat in the beef muscle.

 

_______ and _______ are two separate processes within the USDA. While ______ is mandatory and focuses on wholesomeness, _______ is voluntary and examines quality.

Why is it important that the USDA inspects and grades meat and poultry?

 

How do you determine the quality of a piece of meat? And why is it important that you know how to determine quality?

 

Teacher Instructional Materials

USDA “Inspection & Grading of Meat and Poultry: What are the Differences?” Reading Guide

 

Design a Meat Cuts and Quality Quiz

 

Inspection & Grading of Meat and Poultry: What are the Differences? (United States Department of Agriculture. (2014, June 3). Inspection & Grading of Meat and Poultry: What are the Differences? United States Department of Agriculture. https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/production-and-inspection/inspection-and-grading-of-meat-and-poultry-what-are-the-differences_/inspection-and-grading-differences#:~:text=The%20inspection%20and%20grading%20of,meat%20and%20poultry%20producers%2Fprocessors.)

 

Understanding Beef Quality Grades Infographic (Tennessee Beef Industry Council. (n.d.). Understanding Beef Quality Grades [Online Infographic]. Tennessee Beef Industry Council Education Resources. https://beef.widencollective.com/portals/qv1o5xpg/MyPortalAug25,2020)

 

Understanding Marbling Infographic (Tennessee Beef Industry Council. (n.d.). Understanding Marbling [Online Infographic]. Tennessee Beef Industry Council Education Resources. https://beef.widencollective.com/portals/qv1o5xpg/MyPortalAug25,2020)

 

Pork’s Most Popular Cuts Infographic (Texas Pork Producers Association. (2013). Pork’s Most Popular Cuts [Online Infographic]. Texas Pork Producers Association. https://texaspork.org/wp-content/uploads/2015/08/Porks_Most_Popular_Cuts.pdf)

 

Cuts of Lamb (American Lamb. (n.d.). Cuts of Lamb. American Lamb. https://www.americanlamb.com/cuts)

Additional Teacher and Student Instructional Resources

Kahoot! Tutorial (Super Schoolhouse. (2019, Jan. 1). Create a Quiz Game with Kahoot [Video]. YouTube. https://www.youtube.com/watch?v=V4FQ-j91waA

 

Google Forms Tutorial (Cloudbakers. (2020, May 29). How to Create a Quiz in Google Forms (2020 Tutorial) [Video]. YouTube. https://www.youtube.com/watch?v=KroRbOG3MNY)

Classifying, Grading, and Inspecting Meat

Activity Steps:

  1. Students will first read the USDA’s “Inspection and Grading of Meat and Poultry: What are the Differences” and complete the reading guide as they read.
  2. Next, they will study the various infographics on meat cuts—for beef, pork, and lamb.
  3. After students feel like they have a good understanding of both the article and infographics, they will develop an online quiz (using either Kahoot! or Google Forms) to demonstrate their understanding of the material.

Student Resource

Click here to download the student resource for this task. 

USDA “Inspection & Grading of Meat and Poultry: What are the Differences?” Reading Guide

  1. The USDA, which is short for the _________________, defines ____________ and _________ as two separate programs. Which program is mandatory, and which is voluntary?

 

  1. What is the name of the public health agency in the USDA that ensures meat and poultry products are safe?

 

  1. The FSIS inspects raw meat and poultry sold in interstate and foreign commerce under which two acts:

 

  1. What happens in states that either choose to end their state inspection program or cannot maintain the federal standard?

 

  1. FSIS works with what other agencies outside of the USDA?

 

  1. While animal diseases used to be the primary concern of FSIS inspectors, now __________ are their primary concern.

 

  1. What does HACCP stand for?

 

  1. Meat that has been federally inspected and passed for wholesomeness is stamped with a _____________.

 

  1. What animals are covered by Voluntary Federal inspection?

 

  1. The USDA’s _____________________ is the agency responsible for grading meat or poultry.

 

  1. Beef is graded as whole carcasses in what two ways?

 

  1. How many grades for veal/calf?

 

  1. Which two grades of lamb are normally found at the retail level?

 

  1. Why is pork not graded with USDA quality grades?

 

  1. What are the USDA grades for poultry?

 

Design a Meat Cuts and Quality Quiz

Instructions: Once you feel like you have a strong understanding of the material for this task, you’ll want to develop your own short quiz. You’ll write no more than 10 questions. They can be multiple choice, short answer, or fill in the blank. You may not replicate any of the questions from the USDA reading guide; however, you are allowed to create your own questions on the same content. Once you’ve written your quiz questions, you’ll create an online version using either Kahoot! or Google Forms. When you’ve completed the assignment, you’ll send the quiz link along with your answer key to your instructor.

 

You will use the following resources to develop your quiz:

USDA “Inspection & Grading of Meat and Poultry: What are the Differences?

Understanding Beef Quality Grades Infographic

Understanding Marbling Infographic

Pork’s Most Popular Cuts Infographic

Cuts of Lamb