Understanding butcher’s cuts is a standard taught in many animal science, culinary, and food science classrooms. This is essential knowledge for any student interested in a career as a butcher, meat inspector, or chef. However, any student who will cook meat can benefit from knowing the different butcher’s cuts. If you’re looking for a hands-on way to teach students about butcher’s cuts, without the mess and decay of real meat, keep reading.
Realistic, Easy-to-Assemble Models
Realityworks’ butcher’s cuts models feature 12-21 individual cuts, depending on the animal they represent. The beef, pork, and lamb models are magnetic for easy assembly and disassembly with realistic bone, muscle, and tendon definition. These models allow for safe, consistent practice identifying, locating, and preparing butcher’s cuts.
Unlike real meat, these models can be used repeatedly and won’t create a mess in your classroom. Additionally, they can help prepare FFA students for the Meats Evaluation and Technology Career Development Event.
Ready-to-Use, 3-Lesson Curriculum
Each model set comes with downloadable curriculum featuring lessons on the anatomy, harvesting process, and cookery of the butcher’s cuts for the specific animal. The curricula provide three to five teaching hours and include presentation slides, student activities, and assessments. They’re aligned to the AFNR Career Cluster Content Standards.
Downloadable Identification Poster
The model sets include their own identification posters that you can download and print as another visual reference for students. The model color key is on the poster, so students know that the tan parts of the models are fat, the pink is bone, light pink is cartilage, etc. It also identifies each of the butcher’s cuts as well as the different primals.
Check out a sample identification poster here.
More Resources
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