Identify the standard cuts and grades of meat.

Identification should include

• listing the kinds of red meat and poultry commonly found on menus of food service establishments
• listing the standard cuts of red meat and poultry
• describing the location on the animal from which each cut comes
• summarizing the characteristics (e.g., leanness, tenderness) and utilization of each cut
• listing the USDA quality and yield grades of red meat
• listing the USDA grades of poultry
• explaining the characteristics of each grade
• explaining the difference between grain-fed and grass-fed animals, including the effect each has on quality
• explaining the difference between free-range birds and caged birds, including the effect each has on quality.

Process/Skill Questions:

Thinking

• Why is it important to understand the characteristics and utilization of each cut of red meat and poultry?
• Why would customers prefer meat from grass-fed animals instead of from grain-fed animals?
• Why would customers prefer meat from free-range birds instead of from caged birds?

Communication

• What is the difference between grain-fed and grass-fed beef?
• What is the difference between free-range and caged poultry?

Leadership

• What are the USDA quality and yield grades of red meat, the USDA grades of poultry, and the characteristics of each?
• What factors should be considered when purchasing and receiving meat?

Management

• How can knowledge of the standard cuts and grades of meat be applied to food preparation?
• What are the criteria for rejecting meat?