March 16, 2017
Holton FFA in Kansas completes a lab every year that is right up our alley. They take various cuts of beef and grill them. While this could just be a great bonus day for class the students can actually get a lot out of it. Correct cooking method, cooking several cuts with varying amounts of marbling, fat and flavor, and cooking several cuts of meat at varying temperatures can provide a lot of first hand knowledge to illustrate some very basic concepts of meat science. Now try not to think about steak for the rest of the day.
We have some tasty Meats Judging CDE materials. Check them out here or drop me a message at firstname.lastname@example.org
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April 05, 2017
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