Unit 13: Animal Protein

The process and importance of beef, pork, and poultry inspection and grading.
Different types of cuts of beef, pork, and poultry.
Best practices for receiving, handling, preparing, and serving beef, pork, and poultry.

Identify and describe various cuts of beef, pork, and poultry.
Understand and explain the inspection and grading process for these meats.
Demonstrate proper techniques for receiving, handling, preparing, and serving beef, pork, and poultry.
Evaluate meat quality and freshness.

• Participation in class discussions and hands-on activities.

• Completion of assignments and projects, such as meat cut identification charts.

• Practical assessments including meat preparation and cooking demonstrations.

• Written reflections and quizzes on inspection, grading, and handling processes.