Beef: Processing to Plate
This three-part virtual learning series helps students understand how beef moves from processing to preparation. Through guided virtual experiences, students will learn about the steps involved in processing beef, basic meat science concepts and how beef is prepared in the kitchen.
Week 1
Lesson 1. Inside a Beef Packing Plant
Students take a guided virtual look inside a beef packing plant to learn about the steps involved in processing beef and the practices used to support food safety and consistency.
Inside a Beef Packing Plant Slides
Week 2
Lesson 2. The Meat Science Behind Beef
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.
Week 2 Resources
Week 3
Lesson 3. Beef in the Kitchen
This session brings beef into the kitchen and focuses on practical cooking skills. A chef demonstrates simple beef cooking techniques while preparing a recipe and discussing key considerations.
