Part 2: Meat Science (Beef Processing to Plate VFT)
This session introduces students to meat science concepts in an approachable way, including why beef looks the way it does, how beef is graded, and how muscles are used to create different cuts. This 45-minute recording is designed for students in 8th-12th grades and Agriculture and Family & Consumer Science classes.
Part 2: The Meat Science Behind Beef
Join us for the second of three sessions in this Virtual Farm Tour series!
This session introduces students to meat science concepts in an approachable way, including why beef looks the way it does, how beef is graded, and how muscles are used to create different cuts.
This 45-minute recording is designed for students in 8th-12th grades and Agriculture and Family & Consumer Science classes.
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