Title: Identify major cuts of meat.
Course: Applied Agricultural Concepts (18002-II-36) > Section: Identifying and Processing Meats

Identification should include

- describing primal and subprimal cuts (i.e., wholesale and retail)
- differentiating among species (i.e., beef, pork, lamb, veal, and poultry)
- locating retail subprimal cuts on the animal
- differentiating among cut types
- differentiating among cooking types.

Process/Skill Questions:

- What are the primal cuts of meat?
- What are the subprimal cuts of meat?
- How would one tell the difference between primal and subprimal cuts?
- What are the characteristics of meat from each species?

Teacher Resource:

FFA Meats Evaluation Handbook