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During third quarter, the advanced animal science class dived into their meat evaluation unit.

They started the unit with learning different terms that are used to describe carcasses and primal cuts of beef, lamb and pork.

Students then split into groups of two, drawing pictures of beef, lamb and hog carcasses.

They created two posters for each animal, one with wholesale cuts and the other with retail cuts. The next lesson taught students how to differentiate between the beef, pork, and lamb carcasses, also learning where each cut of meat originates from on the carcass.

Students than began the calculating portion of their unit. They learned the difference between yield and quality grades, as well as the procedures for determining each. They were also able to calculate the grades used to price live and dressed cattle. They started with beef, learning the long mathematical equation to determine the yield grade. From there, they found what quality grade corresponded with their answer, maturity, and marbling score. The next lesson allowed students to evaluate pork carcasses based on three measurements. With a much simpler equation, students learned how to predict the percent of leanness on a hog carcass. Additionally, they learned how these numbers are processed in a large-scale commercial packing plant. Then came lamb carcasses, with another simple equation the students did a few math problems with ease. They finished their unit by learning the format for giving meat reasons, and practiced speaking them to the class.


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