This is meat

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
What is red meat?

A worksheet about red meat.

docx
11 - 14 YR
This is meat

A presentation introducing red meat.

pptx
11 - 14 YR
Let's look at red meat

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

docx
11 - 14 YR
Glossary

A worksheet for pupils to create a glossary of terms.

docx
11 - 14 YR
Colour changes with meat

A presentation exploring the colour changes of red meat.

pptx
multi-yr
Know your red meat poster

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

pdf
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