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FACS Cuts of Beef & Pork Assignment

FACS Cuts of Beef & Pork Assignment
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468 KB|5 pages
Product Description
This is a great assignment to use with students when teaching the different cuts of meat. Students will label each cut, color the different sections, and answer 4-7 (4 on pig diagram, 7 on cow diagram) questions about what is made from certain cuts. This product includes a general instruction guide, student links, cow and pig diagram worksheet, and answer key.

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Total Pages
5 pages
Answer Key
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