AGRISCIENCE AND NATURAL RESOURCES EDUCATION CURRICULUM Topic: 3000 Curriculum Area: Animal Science (3060) Unit: Carcass Evaluation Holly Glomski (3063) Topic: Lamb Wholesale Cuts Identification ________________________________________________________________________ Topic Objectives: Upon completion of this lesson, the student will be able to: A. Identify the placements of wholesale meat cuts on a lamb. B. Discover where most retail cuts of lamb are located. Time Frame: 60 Minutes Materials/Equipment: Glue Markers Projector with overheads One copy note taking guide per student Livestock chalk Wholesale cut labels, Velcro, and Poster Board Bandanna Livestock marking chalk Enough market lambs or sheep for the class (1 sheep for every 3-4 students) References: 1. The Sheep Learning Lab Kit Wholesale Cuts of Lamb sheet, Wholesale Cuts of Lamb Diagram, and Retail Cuts of Lamb Chart Teaching Procedures: A. Interest Approach: Cut the wholesale lamb parts diagram into separate sections (each lamb cut will be separated to look like puzzle pieces) and place in a baggie. Split the class into groups give one baggie that contains the different wholesale meat cuts in separate sections to each group. Supply each group with a blank piece of paper, bottle of glue, and markers. Tell the class that they are to assemble a puzzle and that they are not to glue the pieces together until you approve. Give the groups about 3 minutes to struggle with the puzzle. Then ask the class if anyone knows what picture the puzzle makes up. Then explain each section is a wholesale cut of lamb and show the wholesale lamb diagram on the overhead projector. Let the students then glue the pieces together on their own paper. Next, have them label the wholesale cuts on their own diagram. B. Teaching Steps: 1. Make overhead transparencies of each page of the handout to review with the class. 2. Have students turn to the first page of the handout; review the objectives of the class. 2. Have the students discuss the definition of wholesale and retail cuts, and list examples of each on the overhead. Have students refer to the packet for examples. 3. Review the wholesale cuts of lamb sheets the first showing the cuts, as they would be on the carcass. The second sheet showing the wholesale cuts as they are cut and separated from the carcass. 4. Discuss the retail cuts using the final overhead. C. Review: 1. Have the students divide into groups of 3-4 depending on class size and number of lambs available. 2. Each student in the group is to have a job. 1. Student 1: will catch and halter a lamb. 2. Student 2: will draw the wholesale meat cut on the lamb using a marking chalk. 3. Student 3: will blindfold the fourth student and hand wholesale cuts of meat labels to the fourth student. 1. Use the Wholesale Lamb Cuts template to make labels for the lamb. Glue each label to a piece of poster board and affix a piece of Velcro to the back of each label. 4. Student 4: is to be blindfolded, spun around a few times, and asked to label the wholesale meat cuts within the lines that the second student has drawn. 3. As student 4 labels the cuts of meat anyone in the group can call out a retail cut that comes from the wholesale cut area (students can use the packet as a reference). 4. This activity can be made into a contest to see which group is the most accurate when placing the labels on the lamb, or who can label and yell out the retail cuts the fastest. D. Evaluation: Homework- Have the students brainstorm an activity or field trip that they would like to do in order to learn more about meat, and meat cuts. Have the students write their ideas in a short paragraph and turn them in the following day.