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.
- 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.
A worksheet about red meat.
A presentation introducing red meat.
A worksheet looking at different cuts of beef, pork and lamb.
A worksheet for pupils to create a glossary of terms.
A presentation exploring the colour changes of red meat.
A poster investigating the source, characteristics and the seasonality of red meat.
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