Title: Identify the standard cuts and grades of meat.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

Identification should include

- listing the kinds of red meat and poultry commonly found on menus of food service establishments
- listing the standard cuts of red meat and poultry
- describing the location on the animal from which each cut comes
- summarizing the characteristics (e.g., leanness, tenderness) and utilization of each cut
- listing the USDA quality and yield grades of red meat
- listing the USDA grades of poultry
- explaining the characteristics of each grade
- explaining the difference between grain-fed and grass-fed animals, including the effect each has on quality
- explaining the difference between free-range birds and caged birds, including the effect each has on quality.

Process/Skill Questions:

Thinking

- Why is it important to understand the characteristics and utilization of each cut of red meat and poultry?
- Why would customers prefer meat from grass-fed animals instead of from grain-fed animals?
- Why would customers prefer meat from free-range birds instead of from caged birds?

Communication

- What is the difference between grain-fed and grass-fed beef?
- What is the difference between free-range and caged poultry?

Leadership

- What are the USDA quality and yield grades of red meat, the USDA grades of poultry, and the characteristics of each?
- What factors should be considered when purchasing and receiving meat?

Management

- How can knowledge of the standard cuts and grades of meat be applied to food preparation?
- What are the criteria for rejecting meat?