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

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?