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Meat Identification Lab Guide

This document provides instructions for a meat identification lab assignment. Students are told not to lose the lab sheet and that labs cannot be redone. The document outlines two parts to the assignment: part one involves answering questions from the textbook, and part two requires going to a grocery store to identify various meat cuts, including the name, price, primal/subprimal source, and recommended cooking method.

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Alan Ringen
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239 views1 page

Meat Identification Lab Guide

This document provides instructions for a meat identification lab assignment. Students are told not to lose the lab sheet and that labs cannot be redone. The document outlines two parts to the assignment: part one involves answering questions from the textbook, and part two requires going to a grocery store to identify various meat cuts, including the name, price, primal/subprimal source, and recommended cooking method.

Uploaded by

Alan Ringen
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd

Do not lose this sheet! Labs cannot be redone!

Lab Sheet for: Meat Identification Lab Name:____________________


Note: This lab will be completed at your own discretion and will be done outside of the kitchen. Please act
professionally in the grocery store. You will need your On Cooking text for Part I of this lab which you
must turn in on a separate piece of paper, along with any answers from Part II, and attach it to this lab
sheet.

Part I: Questions from Text (to be turned in on a separate sheet of paper).


1. What is a primal cut?
2. What is a subprimal cut?
3. Name three primal cuts, name three subprimal cuts.
4. Define medallions, noisettes, emince, and silverskin.

Part II: Go to a grocery store where you can look at different cuts of meat. Please identify which grocery
store you went to. In addition, please list the name of the retail cut, the price of the cut and the primal or
subprimal from which the item was cut. Also identify the type of cooking method you would use for this
cut. (Please hand in on separate sheet of paper attached to this sheet)

1. Identify 10 cuts of beef


2. Identify 6 cuts of pork
3. Identify 2 cuts of veal
4. Identify 2 cuts of lamb

Name of Cut Price per pound Primal or Subprimal Cooking Method


Rib Steak $8.99 Rib Dry/Roast

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