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.
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