Set of activities based on the Wikipedia entry, Beef. Includes analysis of beef cuts, domestication of cattle, special beef designations, aging and tenderisation, cooking and preparation, religious prohibitions on beef consumption, nutrition and health and world production. Students then use the information to determine factors that Australian beef producers must consider in raising, selling and marketing their product. This resource is part of a unit of work on Animal Enterprises - Beef Production for the NSW Agricultural Technology Syllabus for the Australian Curriculum.
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