Butcher Lamb Cut Models

The Butcher Lamb Cut Models offer an engaging, hands-on experience for students learning about lamb butchery, anatomy, and culinary techniques. With 12 magnetic, removable pieces, this model set accurately depicts the different cuts of lamb, including detailed representations of muscle, bone, and tendons. Designed to help teach meat cuts without the mess, these models are ideal for helping students understand how lamb is processed, prepared, and cooked.

$2,419.00

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Contents

Butcher Lamb Cuts Poster Sample
Butcher Lamb Cuts Poster Sample

Package includes:

12 individual lamb cuts

  • Quick start guide
  • Downloadable curriculum, presentation slides, and poster
  • 1-year limited warranty

Curriculum

Butcher Lamb Cut Models Curriculum

Lesson topics:

1. Sheep Anatomy and Lamb Carcass Evaluation
2. Lamb Carcass Fabrication
3. Lamb Retail Cuts Fabrication and Cookery

 

Teaching hours: 4-5
Includes: Presentation slides, student activities, and pre- and post-assessments
Aligns to: AFNR Career Cluster Content Standards

Alignment and Crosswalk Documents

Butcher Lamb Cut Models Curriculum Overview

Butcher Lamb Cut Models Curriculum Sample

Agriculture Curriculum Overview

Features

  • Lessons focus on specific meat cuts, why they are important, and how to cook each one 
  • Great for repeated use 
  • Model set is slightly smaller than a real lamb
  • Helps teach meat cuts without the mess of real meat

Specifications

  • Dimensions: 40″ x 16″ x 7″
  • Weight: 14 lbs.

Resources

Blog – Magnetic Model Sets Teach Butcher’s Cuts Without the Mess

Blog – 30 Useful tools to prepare your Ag students for FFA competitions

Blog – Top 12 Tools for Teaching Essential Culinary SKills

Guide – Agriculture Program Implementation Resources

Guide – Culinary Program Implementation

FAQs

Can these models help prepare students for FFA competitions?

  • Yes! Our Butcher Lamb Cut Models can prepare FFA students for the Meats Evaluation and Technology Career Development Event. The models help teach retail and primal meat cut identification, and the included curriculum covers proper cookery.

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