From Paddock to Plate: The Essential Ingredient

This unit aims to introduce primary aged students to the numerous activities meat processors and butchers undertake to process cattle, sheep and goats into meat products we all enjoy to eat.

Students learn about these processes and then design and produce a label for a cut of red meat with an info-graphic that sequences the process of converting meat into a product suitable for sale. They also make a presentation of the label to an audience and communicate how it can educate consumers about how red meat is processed in Australia, and how the cut of meat can be prepared for healthy eating.

Click here to go directly to the PDF download.