Transcript
Match it upMatch the cut of meat with a suitable method of cooking. Print and laminate if possible, the cuts of meat and methods of cooking cards. Cut them into individual cards.
Challenge the pupils to work in pairs to match suitable method(s) of cooking to each cut/type of meat. Discuss the reasons why they have chosen each method of cooking.
Beef - Sirloin Liver Beef brisket joint
Beef mince Shin of beef Lamb leg steaks
Lamb neck fillet Lamb shank Lamb chops
© Livestock & Meat Commission for Northern Ireland 2016
Barbequing Shallow frying Stir frying
Grilling Roasting Casseroling/Stewing
Braising Pot roasting Dry frying
© Livestock & Meat Commission for Northern Ireland 2016