2.3 From Farm to Fork
This middle school lesson, “From Farm to Fork” (Lesson MS.FS.2.3) from the Pork Checkoff Food and Agricultural Literacy Curriculum, teaches students the steps involved in processing meat and poultry animals. Students learn about animal selection, harvest (including humane handling and USDA inspection), and processing (fabrication, wholesale cuts, retail cuts, and value-added products) as meat travels from farm to fork. The lesson includes an interest approach, choral-response and hieroglyphics teaching strategies, application activities, and a short-answer assessment.
At a glance
- Learning objectives
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- As a result of this unit, the student will be able to examine processes involved in food science.
- As a result of this lesson, the student will be able to describe the steps in processing meat and poultry animals.
- Time required
- Instruction time for this lesson: 45 minutes.
- Grade level
- Middle School
- Materials
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- Overhead projector/transparencies
- Writing surface
- Writing utensil
- MS.FS.2.3.TM.A – one per teacher
- MS.FS.2.3.ASSESS.A – one per student
- Precepts
- A. Action; A2. Focus on Results
- Key Terms
- Inspection, Fabrication, Wholesale cuts, Retail cuts, Value-added products
Downloads & Links
Aligned Standards
National Standards
- FPP.04.01.03.aIdentify and describe accepted animal treatment and harvesting techniques.
- FPP.04.03.02.aExplain methods and materials for processing foods for sale as fresh-food products.
- NL-ENG.K-12.12Applying Language Skills