It's not everyday high school students get to hold a knife and cut into a steak, or as in the picture, nearly a dozen briskets. Vega FFA holds a First Responder dinner to show their appreciation for local First Responders. This is a great way for your students to take what they've learned in class and put it to work learning new skills and proper cutting technique.
Not only can you take the time to teach proper preparation, but discuss meat borne pathogens, cooking temperatures, preservation, how to cut meat, smoking/cooking, and meat selection. What you teach in the classroom has a much greater impact on your students when they have a chance to put it into practice with not only an hands-on lab, but one that is part of a service project. Take the time to introduce your students to the world of cooking meat and you'll likely develop a pitmaster or two before you know it.
You can also take a look at the link where Holton FFA introduces students to cuts of meat and proper cooking techniques. It may just spark some interest in your chapter as well.
We have some seasoned Meats Judging CDE materials here on our site. If your Beef Yield Grading practice needs some guidance or Meat ID is feeling repetitious check out what we here (MEATS JUDGING CDE materials) or send me a question you are often asked about meats judging at firstname.lastname@example.org