Title: List factors to consider when selecting meats.
Course: Applied Agricultural Concepts (18002-II-36) > Section: Inspecting, Grading, and Labeling Meats

List should include

- the intended purpose for the meat (i.e., direct consumption, further processing)
- the consumer’s preference
- quality grading
- price considerations
- serving size
- health benefits.

Process/Skill Questions:

- What is the difference between primal and subprimal cuts of beef?
- What are the eight primal cuts of beef?
- What factors affect the quality of a cut of meat?
- Which subprimal (retail) cuts would be best for grilling? For roasting? For baking? For slow cooking?
- How do the current prices of meats compare on a per-pound basis?