Lesson Plan: Swine Day 5

Course:
Intro to Ag
8th Grade

Unit/Week:
Week:
3
Unit:
Swine

Equipment, Supplies, Resources

PowerPoint, Hand out, swatters, cuts of pork
Class Objective (write on board)
BTEOTLSWBAT identify cuts of pork, what
wholesale cut they come from, and

Standards:
C7.0 Students understand basic animal
genetics:
C7.2 Compare genetic characteristics
among cattle, sheep, swine, and horse
breeds.
D12.0 Students understand how animal
products and by-products are processed
and marketed:
D12.0 Students understand how animal
products and by-products are processed
and marketed:
To Do Before Class
PowerPoint on projector (S33-38)
Introduction/ Hook

2:26 2:35

S33 Have you ever wondered what part

the different cuts of meat come from? For
example, where do we get bacon?
Sausage? Spare ribs? Tenderloin? What
about how to cook the different parts?

Classwork

2:35 2:45
S34 Meat science is a huge part of the Ag industry and there are college major,

masters, and doctorate programs dedicated solely to the science behind meat. Part
of that science is learning the HACCP protocols (Hazard Analysis and Critical
Control Points). This guarantees safe handling of food products.
S35 PSE means that the meat is soft, pale, and oozes water which means the
meat itself will be dry once it is cooked. This is caused by pigs with the PSS stress
gene that can onset at any time and cause the pigs to look like they have having a
prolonged heart attack/heat stroke. This meat is typically not meant for human
consumption.
S36 Knowing where the wholesale cuts of meat are helps us learn how much it
should cost, what meat comes from that area, and how it should be prepared. When
you are showing a pig, you want to stay away from hitting the bigger, more
expensive cuts of meat.
S37 Many of the individual retail cuts have similar names to their wholesale cut of
meat which helps us learn the wholesale cut easily.
2:45 3:05 Swatter Review Game: Name That Wholesale cut (2 students at a

time, can only swat at the board, must hold swatter over answer to the question, 2
questions per pair) C4U swat the bacon, swat the loin, swat the picnic, swat the
hock, swat the spareribs, swat the Boston butt, swat the ham, swat the jowl, swat
where Canadian bacon comes from, swat where jowl bacon comes from, swat
where smocked hock comes from, swat where sausage comes from, swat where
pork steak comes from, swat where blade loin roast comes from, swat where the
tenderloin comes from, swat where the butterfly chop comes from, swat where salt
pork comes from, swat where spareribs come from, swat where center loin roast
comes from, etc.
3:05 3:10 Collect materials and have students return to their seats.
Conclusion: learning where the different cuts of meat are will make you a better
informed consumer and helps connect the dots between where your pork comes
from and how you treat the animal you are raising for fair.
Adaptations
Students can be given a printed copy of the PowerPoint to copy from
Students can answer questions on dry-erase boards
Students can work with bilingual student if applicable
Plan B/Extra Time
Ask students for the definitions of the vocab words and asked to explain concepts
Have cuts of pork/photos available and have students mark what cuts belong to what
wholesale cuts of pork