Red Meat Processing | From Paddock to Plate
In collaboration with the Australian Meat Processor Corporation (AMPC), Primary Industries Education Foundation Australia (PIEFA) has developed a suite of Australian Curriculum aligned lesson plans for Year 5-10 classrooms.
The From Paddock to Plate three-lesson unit for Year 5-6 classrooms introduces students to the red meat processing supply chain, the role of technology and innovation, and the importance of packaging and labelling. Through engaging activities and real-world examples, students develop an understanding of red meat production, sustainability, and the significance of packaging and labelling for food safety.
To access secondary red meat processing learning resources exploring industry careers, sustainability and technology visit Primezone and search for AMPC.
A number of images used in these resources have been supplied with permission from AMPC.
Lesson One | How is red meat processed?
Students will learn about the processes and people (including design and technologies occupations) associated with each step in the red meat processing supply chain and the cuts of meat produced.
Lesson Overview
Activity 1.1 – The journey from paddock to plate (30 minutes)
Activity 1.2 – Ordering the red meat processing supply chain (30 minutes)
Activity 1.3 – Red meat – A cut above the rest (30 minutes)
Access Lesson one | How is red meat processed? here
Lesson Two | Technology and innovations in red meat processing
Students will learn about the role of technology and innovation in Australia’s red meat processing industry, focusing on innovations in hygiene, quality control, and food safety in the production chain.
Lesson Overview
Activity 2.1 – Technology and innovation introduction (20 minutes)
Activity 2.2 – Case studies (30 minutes)
Activity 2.3 – Hygiene and food safety (30 minutes)
Access Lesson two | Technology and innovations in red meat processing here
Lesson Three | Red meat packaging and labelling
Students will learn about Australian red meat products’ labelling and packaging requirements. They will also develop an understanding of the significance of Australia’s red meat export industry to the domestic economy and as a nutritious food source for our growing global population.
Lesson Overview
Activity 3.1 – Learn the labels (40 minutes)
Activity 3.2 – Pick your packaging (60 minutes)
Activity 3.3 – Aussie red meat around the world (20 minutes)
Access Lesson three | Red meat packaging and labelling here
PIEFA Food & Fibre Card Game | The Australian Red Meat Processing Chain (Year 5-6)
By participating in an engaging, hands-on card game, students will learn to sequence the supply chain of Australian red meat products from farm to consumer. Additionally, they will gain an understanding of technologies and careers involved in the processing supply chain.
Access the PIEFA Food & Fibre Card Game | The Australian Red Meat Processing Chain (Year 5-6) here
