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Match it up Match 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

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Page 1: Home Economics | Beef Recipes | Food4life€¦ · Web viewMatch the cut of meat with a suitable method of cooking. Print and laminate if possible, the cuts of meat and methods of

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

Page 2: Home Economics | Beef Recipes | Food4life€¦ · Web viewMatch the cut of meat with a suitable method of cooking. Print and laminate if possible, the cuts of meat and methods of

Barbequing Shallow frying Stir frying

Grilling Roasting Casseroling/Stewing

Braising Pot roasting Dry frying

© Livestock & Meat Commission for Northern Ireland 2016