Animal Science Anywhere, Pin The Meat Cut On The Animal
4IDENTIFYING CUTS OF MEAT ACTIVITY4H1662Pin the Meat Cuton the AnimalObjective:After completing this activity, participantswill be able to: Identify different wholesale and retailcuts of beef, lamb and pork. Identify where each cut of meat comesfrom on the animal body. Explain which wholesale and retail cutsof meat are the same and different onbeef, sheep and swine.Skill Level: Beginner to intermediateLife Skill: Communication, critical thinking andteamworkSetting:An outdoor or indoor space where participants can easily hear; seating is optionalTime: 25–30 minutesMaterials: “Retail Cuts of Beef, Pork and Lamb”labels (one set per team; one perparticipant is optional) “Meat Cut Key” handout (one pervolunteer reviewer; one per participantis optional) “Unlabeled Wholesale Cuts of Beef,Lamb and Pork Diagrams” handout(one per team; one per participant isoptional) “Labeled Wholesale Cuts of Beef, Lamband Pork Diagrams” handout (oneper reviewer; one per participant isoptional) Flipchart or other large paper Markers (3 per team) Easel or display space (one for activityleader; one per team is optional) Clear tape (one roll per team, if possible) Resealable plastic sandwich bags (threeper team) Small prizes (such as badges or pins)for the winners of the “Pin the Meat Cuton the Animal” game (optional)Overview:The Pin the Meat Cut on the Animal: Identifying Cuts of Meat lesson planis designed to help volunteer leaders teach youth participants about thedifferent wholesale and retail cuts of beef, lamb and pork. The hands-onactivity will help participants understand where it is on beef cattle, sheepand swine that meat comes from.PROCEDURE:Before the meeting:1. Review the lesson and gather any supplies you will need.2. Print as large a copy as possible of the “Unlabeled Wholesale Cutsof Beef, Lamb and Pork Diagrams” handouts for each team. (Note:If you don’t have access to a copier that can enlarge the images,you could use a computer or overhead projector to increase theimage size so you can trace it onto flipchart paper. You may wantto laminate at least one set of the enlargements so you can usethem repeatedly.) Hang the outlines where the whole group willbe able to see them, but keep them covered until the appropriatepoint in the lesson. You may also want to make one photocopy ofthe handout on 8.5-inch by 11-inch paper for each participant.3. Make one photocopy of the “Labeled Wholesale Cuts of Beef,Lamb and Pork Diagrams” handout for each of the reviewers touse as a reference. (Note: You may also want to make one copy ofthis handout for each participant to take home with them.)4. Set aside three sandwich bags for each team. Use a marker to labelone bag from each set “Beef,” one “Lamb” and one “Pork.”5. Review the “Retail Cuts of Beef, Pork and Lamb” labels. Considerthe ages and experience levels of your group members as youdecide how many retail meat cuts to include in the game. Thenphotocopy and cut apart one set of labels for each small group,keeping the labels for each species separate. Remove any labelsyou’ve decided not to use in the game, then place each team’slabels in their corresponding species bag. (Note: You may want tolaminate the labels so you can use them repeatedly.)6. Arrange the “Unlabeled Wholesale Cuts of Beef, Lamb and PorkDiagrams” handouts, markers, clear tape and sandwich bags full ofretail cuts labels at a supply station.4-H Animal Science Anywhere Michigan 4-H Youth Development Michigan State University ExtensionCopyright 2014 Michigan State University Board of Trustees. Michigan State University is an affirmative action/equal opportunity employer.1
4IDENTIFYING CUTS OF MEAT ACTIVITYNaming the Animal & the Cut of MeatWhat to call market animals and the meat that comes from them can be confusing to young people andnewcomers to the agriculture industry. This chart may help you explain how the names are used.Market animal nameMeat nameLatinized group nameBeef, beef cattle, steer, heifer, cow, bullBeefBovineSheep, ewe, lamb, ram, whether (immature animal)LambOvineSheep, ewe, ram, whether (mature animal)MuttonOvineHog, pig, swine, gilt, boar, barrow, sowPorkPorcine7. Recreate the table that follows on flipchart paper so the participants can refer to it as they’re labeling their “Wholesale Cuts ofBeef, Lamb and Pork Diagrams” handouts. Display the paper wherethe whole group will be able to see it, but keep it covered until theappropriate point in the lesson. (Note: If you have a large groupor the teams will be spread out over a large area, you may want tomake several large copies of the table, or make one photocopy ofit per team.)WholesaleBeef CutsWholesaleLamb CutsWholesalePork CutsBrisketBreastBoston buttChuckLegHamFlank and short plate LoinLoinFore shankRackPicnic shoulderRibShoulderSideRoundVarious*Various*Short loinSirloinVarious**This label is used in the national meat industry to indicate meat that comes fromvarious parts of the animal, rather than from a particular section of the animal.8. Recruit one or more teen or adult volunteers who will review theteams’ labeled handouts for accuracy. Give each reviewer a copyof the “Labeled Wholesale Cuts of Beef, Lamb and Pork Diagrams”and the “Meat Cut Key” handouts to use as guides.Tell them that in the first phase of the activity their job will be todirectly help the teams correct any problems with their labeling ofthe wholesale cuts of meat. In the second phase, they’ll be morehands-off. That is, they should tell the teams how many errors(missing or misplaced retail cuts labels) they’ve made, but not whatthe errors are (unless a team is really struggling, then it’s okay tooffer them direct help).24-H Animal Science Anywhere Michigan 4-H Youth Development Michigan State University ExtensionCopyright 2014 Michigan State University Board of Trustees. Michigan State University is an affirmative action/equal opportunity employer.
4IDENTIFYING CUTS OF MEAT ACTIVITYDuring the meeting:1. Read aloud or paraphrase the following:Almost everything we eat comes from either plants or animals.Today we’re going to focus on which parts of beef cattle, sheep andswine we commonly turn into food, and which cuts of meat comefrom each of those parts.2. Now ask the participants the following questions. You may wantto record their answers on flipchart paper and display the paperwhere everyone can see it. Why is it important for people to know where our food comesfrom? (So we know whether our food is safe and healthy for us toeat. So we know whether the animals it came from were treatedwell. So we know about and appreciate the work that went intoproducing the food. So we know why farming and farmers areimportant even to people who live in town. So we can learnabout the economic impact of agriculture.) What parts of beef cattle, sheep and swine do the meat andmeat products we eat come from? (From all over the animal.) What are wholesale cuts? (Large sections of an animal carcassthat are divided up roughly following the animal’s bone structure.Some parts of the carcass are more popular and scarcer, andtherefore more valuable, than others, which can also influencehow the carcass is divided into wholesale cuts.) What are retail cuts? (Wholesale cuts that are divided into moreconsumer-ready products such as steaks, chops and roasts.)3. Read aloud or paraphrase the following:Many wholesale cuts, which are sometimes called “primal cuts,” aresimilar in beef cattle, sheep and swine, but each species also hassome unique wholesale cuts. Wholesale cuts are divided roughlyfollowing the animal’s bone structure. Consumers tend to preferthe flavor, tenderness and texture of some cuts over others, andthese popular cuts come from relatively small areas of the animal,so they’re somewhat scarce. These factors combine to drive up thewholesale and retail cost of those cuts.4. Uncover and review with the group the flipchart paper withthe lists of wholesale cuts of beef, lamb and pork. Answer anyquestions they may have about the lists.5. Divide the group into teams of about six people, depending on thesize of your group and how many sets of supplies you’ve prepared.Ask for a volunteer from each team to collect a set of “UnlabeledWholesale Cuts of Beef, Lamb and Pork Diagrams” handouts and amarker. Then read aloud or paraphrase the following:Next, when I say “go,” your team will have about 5 minutes tolabel the outlines of a beef, sheep and swine to show where the4-H Animal Science Anywhere Michigan 4-H Youth Development Michigan State University ExtensionCopyright 2014 Michigan State University Board of Trustees. Michigan State University is an affirmative action/equal opportunity employer.3
4IDENTIFYING CUTS OF MEAT ACTIVITYTALKING IT OVER:Answer any questions the group mayhave, then ask them the followingprocessing questions. What was hard about identifyingthe part of the animal that eachwholesale cut of meat comes from?What was easy about it? Were there particular wholesale orretail cuts of meat that you wereunfamiliar with and had troubleidentifying? Cuts from a particularspecies? What made themchallenging? In what ways does knowing wheremeat cuts come from help you inand outside of the show ring? How does the way the animal wasraised and worked with beforearriving at the slaughter plantaffect the quality of the meat fromthat animal? (Rough handling mayincrease the number of dark cuts[with blemishes such as bruises,cuts and scrapes] that wouldlower the quality of the meat.Additionally, fear of humans cancause an animal to panic and harmitself, other animals or humans. If ananimal is handled calmly in a quietenvironment, the level of stresshormones [such as cortisone andadrenaline] in its body will stay low.The animal should also be easier tohandle and move more easily andquietly through the facility.)wholesale cuts come from on each species. It’s okay to use the listof wholesale cuts that we just went over to help you remembereach cut.Once your team agrees that all three animal outlines are labeledcorrectly, put your hands on your head. When I see that, I’ll send areviewer over to check to see that all of the labels are in the rightplaces. If they are, great! You’re done with this part. If they’re not,the reviewer will work with you to fix any problems.6. After about 5 minutes, or when the reviewers indicate that theteams have successfully finished labeling the outlines, ask foranother volunteer from each team to collect a set of “Retail Cutsof Beef, Lamb and Pork” labels and a roll of tape. Tell them to keepthe bags closed for now.7. Read or paraphrase the following:Now we’re going to play a game called “Pin the Meat Cut on theAnimal.” This is a race to see which team will be the first to pin(well, really, to tape) the retail cuts of meat in the right wholesalecut area for all three species. Each team has three bags, labeled“Beef,” “Lamb” and “Pork.” Those bags contain labels for theretail cuts of meat of each species. When I say “go,” you mayopen the bags and start taping the labels to the right places on thediagrams. (Be sure to tape the labels down lightly so you can movethem if you have to.)When your team is done, hands on head again, then somebody willcome around and check your labels. If your team is the first onedone and your labels are in the right places, you’ll be the winners!If you have any errors, the reviewer will tell you how many thereare, but not what they are. It’ll be up to your team to find and fixthe errors.8. Keep track of the order in which the teams finished, but don’t stopthe other teams from finishing after the first team has signaledthey’re done labeling. Have the reviewers use the “Meat CutKey” handout to check on the accuracy of each team’s labeling.The winner will be the team that finished first and had all threediagrams labeled correctly. Once you’ve declared a winner, havethe members of that team go around and help any other teamsthat are still working.9. End the game once all of the teams have made a good effort tocomplete the diagrams and one or more groups have labeled allthree species accurately. You may want to pass out copies of the“Meat Cut Key” handout and have the winning team go over theirdiagrams with the rest of the group.44-H Animal Science Anywhere Michigan 4-H Youth Development Michigan State University ExtensionCopyright 2014 Michigan State University Board of Trustees. Michigan State University is an affirmative action/equal opportunity employer.
4IDENTIFYING CUTS OF MEAT ACTIVITYADAPTATIONS & EXTENSIONS: For species-specific clubs or groups, use only the diagrams andlabels related to the particular species. Couple this activity with the 4-H Animal Science Anywhere lessonplan called “Sculpting Meat Science: Creating and EvaluatingSteaks” as a second lesson relating to meat science. For older or more experienced participants: Increase the challenge by scrambling the retail cuts labels forall three species in the same bag so the teams have to decidewhich species the cut comes from before deciding where on theanimal it comes from. Have the participants contact species associations such as theCattlemen’s Beef Promotion and Research Board (beefboard.org), the American Lamb Board (www.americanlamb.com) andthe National Pork Producers Council (www.nppc.org) to find outabout additional retail cuts of meat for each species. Have the participants contact species associations to obtaincharts and diagrams they can use to identify additional cuts foreach species. Draw the outline of a market animal with the major bonesincluded. This can help participants see how the arrangementof the bones affects the shape of various cuts of meat. Lead agroup discussion about how bones are a factor in the process ofharvesting an animal and separating individual cuts of meat. Useinformation from the 4-H Animal Science Anywhere lesson plancalled “Locating Common Bones” to help guide the discussion. For younger or less experienced participants: Group the cuts of meat together depending on where they’refound on the animal. Have the participants decide where eachset of meat cuts comes from instead of each individual cut. Use only the labels for the most familiar retail cuts of meat inthe “Pin the Meat Cut on the Animal” game. Only use the label for one retail cut for each wholesale cut tochange “Pin the Meat Cut on the Animal” into a matching game.REFERENCES & RESOURCES:American Angus Association. (2007). Angus beef chart. St. Joseph, MO:Author. Retrieved from www.angus.org/pub/beefchart.pdfAmerican Lamb Board. (2014). American lamb cuts. Denver, CO: Author.Retrieved from www.americanlamb.com/lamb-101/cuts/American Meat Science Association. (1997–2011). National 4-H meat judging[web page]. Champaign, IL. Retrieved from meatscience.org/page.aspx?id 466National Pork Board. (2011). Pork basics. Des Moines, IA: Author. Retrievedfrom sicsCutsChart.pdfACKNOWLEDGMENTS:Authors: Juliana Forbush, Intern, MichiganState University Extension Julie Thelen, 4-H Livestock andVeterinary Science Educator, MichiganState University ExtensionThis bulletin was produced by ANRCommunications (anrcom.msu.edu)msue.anr.msu.eduPin the Meat Cut on the Animal 2014 by MichiganState University Board of Trustees. 4-H and Cooperative Extension System groups and other nonprofiteducational groups may print up to 25 hard copiesof this material for noncommercial, educational use,provided that attribution is given to Michigan StateUniversity. All other rights reserved. For information, contact 4-H Youth Development, 108 AgricultureHall, 446 West Circle Drive, East Lansing, MI 48824.MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through adiverse workforce and inclusive culture that encourages all people to reach their full potential. MichiganState University Extension programs and materialsare open to all without regard to race, color, nationalorigin, gender, gender identity, religion, age, height,weight, disability, political beliefs, sexual orientation,marital status, family status or veteran status. Issuedin furtherance of MSU Extension work, acts of May8 and June 30, 1914, in cooperation with the U.S.Department of Agriculture. Thomas G. Coon, Director, MSU Extension, East Lansing, MI 48824. Thisinformation is for educational purposes only. Reference to commercial products or trade names does notimply endorsement by MSU Extension or bias againstthose not mentioned. The 4-H Name and Emblemhave special protections from Congress, protectedby code 18 USC 707. 1P–Web–06:2014–RM/MR4-H Animal Science Anywhere Michigan 4-H Youth Development Michigan State University ExtensionCopyright 2014 Michigan State University Board of Trustees. Michigan State University is an affirmative action/equal opportunity employer.5
4PIN THE MEAT CUT ON THE ANIMAL LABELSRetail Cuts of Beef, Pork & LambPrint out and cut apart a set of labels for all three species for each team. You may wantto laminate the labels to make them sturdier so they last longer.Retail Cuts of Beef6Arm pot-roastBlade roastBottom roundrump roastWhole brisketFlank steakGround beefMock tender roastPetite tenderPorterhouse steakRibeye roastRibeye steakRound steakShank cross cutShirt steakShort ribsSoup bonesT-bone steakTenderloin steak(filet mignon)Tip steakTop sirloin steakTri-tip roast4-H Animal Science Anywhere Michigan 4-H Youth Development Michigan State University ExtensionCopyright 2014 Michigan State University Board of Trustees. Michigan State University is an affirmative action/equal opportunity employer.
4PIN THE MEAT CUT ON THE ANIMAL LABELS, CONTINUEDRetail Cuts of PorkArm roastBack ribsBlade BostonroastBlade steakButterfly chopsCenter rib roastFresh sideGround porkLoin chopsPork fresh hamcenter sliceRib chopsSausageSirloin chopsSliced baconSmoked hamSmoked picnicSmoked porkhockTenderloin4-H Animal Science Anywhere Michigan 4-H Youth Development Michigan State University ExtensionCopyright 2014 Michigan State University Board of Trustees. Michigan State University is an affirmative action/equal opportunity employer.7
4PIN THE MEAT CUT ON THE ANIMAL LABELS, CONTINUEDRetail Cuts of LambArm chopsBlade chopsCenter sliceFrenched styleroastLeg roastLoin chopsLoin roastRib chopsRib roastRibsShankSquare cutSirloin chops84-H Animal Science Anywhere Michigan 4-H Youth Development Michigan State University ExtensionCopyright 2014 Michigan State University Board of Trustees. Michigan State University is an affirmative action/equal opportunity employer.
4PIN THE MEAT CUT ON THE ANIMAL HANDOUTMeat Cut KeyThe wholesale cuts of meat that are harvestedfrom the animal are further divided intoretail cuts for sale to consumers. A partiallist of the retail cuts from beef, lamb andpork – separated by wholesale cut – follows.In addition, new retail cuts of meat aredeveloped every year.How Wholesale Cuts of PorkAre Divided Into Retail CutsWholesale cutRetail cutBoston buttBlade Boston roastBlade steakHamPork fresh ham centersliceSmoked hamLoinBack ribsButterfly chopsCenter rib roastHow Wholesale Cuts of BeefAre Divided Into Retail CutsLoin chopsRib chopsWholesale cutRetail cutSirloin chopsBrisketWhole brisketTenderloinChuckArm pot-roastPicnic shoulderBlade roastMock tender roastSmoked picnicSideFresh sidePetite tenderFlank and short plateFore shankFlank steakSliced baconVariousSausageShort ribsSmoked pork hockShank cross cutHow Wholesale Cuts of LambAre Divided Into Retail CutsRibeye roastRibeye steakRoundBottom round rumproastRound steakShort loinSirloinGround porkShirt steakSoup bonesRibWholesale cutRetail cutBreastRibsLegCenter sliceTip steakFrenched style roastPorterhouse steakLeg roastT-bone steakSirloin chopsTenderloin steak (filetmignon)LoinTop sirloin steakRackGround beefLoin chopsLoin roastTri-tip roastVarious (from all wholesaleregions)Arm roastRib chopsRib roast
4 4 Animal Science Anywhere Michigan 4 outh Develoment Michigan State Universit Etension Coright 2014 Michigan State Universit Boar of Trustees Michigan State Universit is an armative actioneual oortunit emloyer. 4IDENTIFYING CUTS O
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