This module gives you a great activity for your Anatomy, Ag, Vet Tech, Health Science Seniors, Biology AP, and Culinary Students!
Your students will receive a lesson from you on how to build muscles of shank & brisket region of the cow. After this lesson, student(s) will receive a specific meat cut region of the animal. They will apply their knowledge of muscle building, meat judging, specific cuts of meat used from this area, and how best to cook/grill these meat cuts.
Students learn by application, research, using hands-on activities, audio-visual techniques, and even cooking to put on a dynamic presentation teaching their peers about their 'region of the cow'.
Get ready to enjoy your students creativity!