This is meat (11-14 Years)

This section contains an overview of the origin, structure and composition of different types of meat.

This is meat

Key messages 

The key messages of the session include: 

  • Red meat eaten in the United Kingdom (UK), comes mainly from: cattle (beef), pigs (pork) and sheep (lamb).
  • Lean meat is the muscle tissue of animals which is made up of bundles of muscle fibres held together by creamy white connective tissue.
  • Connective tissue is made up of two proteins called collagen and elastin.
  • Two different types of fat can be found in meat, visible and invisible. 
  • The colour of meat varies due to the red protein called myoglobin and some haemoglobin remaining in the muscles. Exposure to oxygen increases the red colour of meat.
  • Lean meat consists of water, protein, fats, vitamins and minerals.

Classroom activities

  • Use the presentation to complete the worksheet This is meat.
  • Ask groups of students to research different cuts of meat and ask them to record their findings on the worksheet Let’s look at red meat. 
  • Take a class survey on the amount and different types of red meat eaten over a period of one week. Discuss the most popular choices and aspects of food choice made by the class.
  • Begin using the Glossary worksheet to build the students vocabulary. 
11 - 14 YR
This is meat

A presentation introducing red meat.

11 - 14 YR
What is red meat?

A worksheet about red meat.

11 - 14 YR
What is red meat? Answers

Answers to the What is red meat? worksheet.

11 - 14 YR
Let's look at red meat

A worksheet looking at different cuts of beef, pork and lamb.

11 - 14 YR
Colour changes with meat

A presentation exploring the colour changes of red meat.

11 - 14 YR

A worksheet for pupils to create a glossary of terms.

Know your red meat poster

A poster investigating the source, characteristics and the seasonality of red meat.

Is there something wrong with the page? Do you have a suggestion or would like to see something on this page?