Students in advanced classes need to know more than just the names of various meat cuts and how to follow recipe instructions. They should know how to substitute a cut based on tenderness to appease price changes or other unforeseen problems in the kitchen or supply chain. I have devised an activity to help teach and relate similar cuts. 

In preparing students to understand the breakdown of different meats, they also must associate the muscles that support or locomote as opposed to those which just provide structure. This muscle knowledge will help with their understanding of meat texture and functionality. Often students may have heard of the cut, or even tasted the cut, but do not fully understand where it was from or know its functionality in the animal, which determines the meat’s texture. 

I test my students on various meat cuts and their location on the animal. If this is too advanced for your students, then reviewing the cuts may be fun. Maybe your students didn’t know there were so many? 

A great way to help students understand the different structures and how they apply to taste is to do a texture and taste comparison of muscle vs. fat. If possible, I would suggest purchasing various cuts of many steaks and simply seasoning and searing them for students to evaluate each for flavor vs. texture. If you had the funds, you could include ribeye, striploin, filet, sirloin, flank and skirt.

I have also attached two PDF sets designed by students in our Graphic Arts Design program. These pictures work great printed on canvases for the classroom. I also have printed them on large cards I use as thank-you gifts for guest speakers. 

Finally, to use the PowerPoint review, take it out of preview mode and place it into presentation mode to see how it works. 

Attachments:
Animal Carcass Review Power Point
Beef 
Flat Fish 
Lamb 
Pork 
Poultry 
Round Fish 
Veal 
Primal Cuts Muted Colors (all cuts, second version)

Chef Jennifer M. Denlinger, PhD., CCC, CHEP, is the Culinary Management Program Department Chair at the Poinciana Campus of Valencia College. She is also the vice president of ACF’s Central Florida Chapter. Additionally, Chef Denlinger earned the 2020 Innovation Award, sponsored by CAFÉ and the Idaho Potato Commission, for a creative escape room based on safe food handling procedures. She also earned the 2021 Green Award sponsored by the United Soybean Board and was runner up in 2021 for the Postsecondary Education of the Year sponsored by Sysco Corporation.