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PHP D7 HBi B

This lesson introduces students in grades K-1 to the process of how beef cattle are raised on farms and ranches and transformed into food that reaches their plates. Students will read the book "It's All About that Beef" to learn the key steps from when a calf is born through branding, feeding, processing, packaging, and final preparation for eating. Accompanying activities include sequencing pictures of the process, designing a poster summarizing the information, and discussing the roles of farmers and ranchers in food production. The goal is for students to understand the importance of agriculture and how it provides safe, nutritious beef products for consumers.

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33 views11 pages

PHP D7 HBi B

This lesson introduces students in grades K-1 to the process of how beef cattle are raised on farms and ranches and transformed into food that reaches their plates. Students will read the book "It's All About that Beef" to learn the key steps from when a calf is born through branding, feeding, processing, packaging, and final preparation for eating. Accompanying activities include sequencing pictures of the process, designing a poster summarizing the information, and discussing the roles of farmers and ranchers in food production. The goal is for students to understand the importance of agriculture and how it provides safe, nutritious beef products for consumers.

Uploaded by

orases_papreferred
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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Title: From Pasture to Plate

Grades: K-1
Common Core Standards:

RI.K.7 With prompting and support, describe the relationship between


illustrations and the text in which they appear (e.g., what person, place, thing, or
idea in the text an illustration depicts).
RI.K.10 Actively engage in group reading activities with purpose and
understanding.
RI.1.7 Use the illustrations and details in a text to describe its key ideas.
RI.1.10 With prompting and support, read informational texts appropriately
complex for grade 1.

Objectives: In this lesson, students will:

Describe the process of raising beef cattle from the cow-calf operation through
food service retail.
Develop an understanding of the importance of farmers and ranchers and the
role they play in providing food and other products to consumers.

Vocabulary: agriculture, beef, beef processing plant, brand, carcass, fabrication


facility, marbling

Materials:
Its All About that Beef by Twins Rianna and Sheridan Chaney
Picture Cards to introduce lesson
Sequencing Picture Cards (cut apart and put in a small bag)
Poster Paper

Introduction:
1. Show students a picture of a hamburger or steak and ask if they know how that
food gets to their plate.
2. Show students the cover of the book, Its All About that Beef, and explain that the
meat in the picture is beef and it comes from beef cattle.

3. Ask students to predict how the cattle on the front cover can become food on
their plate. Record their answers and predictions on chart paper.
4. Explain that today they are going to read the book about a ranch and their
purpose is to determine how farmers and ranchers work to provide us with beef
that is safe to eat and other products.

Procedures:
1. Preview the book, Its All About that Beef with the students by showing them the
front and back cover. Read the first page to students and the back cover with
information about the series. Ask students to share some of the things they
know about the authors from the preview.
2. As a class, do a picture walk and point out some of the things happening in the
pictures. Ask students to create a list of questions they have based on their
preview (questions could center around some of the equipment or processes in
the photographs).

3. Before reading, show students the picture cards of meals with beef. Ask them to
turn and talk to a neighbor about where their food comes from. Have groups
share some of their ideas.

4. Read the book, Its All About that Beef, to students. During reading, encourage
students to use the text features to help with their understanding.

5. Have students form groups of 2-3. Working in groups, have them take the
sequencing picture cards and put them in sequential order. Compare the
sequence cards to their prediction about what happens from pasture to plate.

6. Students can design a poster that shows the life of a calf from pasture to plate.
Their poster should summarize information learned from the text. Encourage
them to include text features and information from the text.

Assessment/Closure:
Students should share their posters with the class and summarize the process of
beef from pasture to their plate.

Extension Activities:

Read the other books written by The Chaneys: Little StarRaising Our First
Calf, Mini Milk Maids on the Moove, Star Becomes a Mother, Cowgirl Up!

Lets Go Ranching, Our Star Goes West, and Farm Life, We Live It, We Love
It. Have students use the information from these texts to create a large
class poster about agriculture and how it helps their community.
Review the page in the back of the book that describes the All American
Beef Battalion. Have students work as a class to list ways that farmers and
ranchers support American Families. As a class, write a letter thanking
farmers and ranchers for what they do. Letters can be sent to a local
agricultural organization.
Use informational texts to learn more about how other food products are
produced. Choose a fruit, vegetable, or other meat product and gather
books or media resources that describe how that food product goes from
a farm or ranch to their plate.

Picture Cards of Meals (To Share with Students Before Reading)

Sequencing Picture Cards

A baby calf is born and nurses from its mother.

Calves are branded and weaned from their mother.

A cowboy ropes and drags a calf to the branding crew.

Calves go to a feed yard where they eat nutritiously and


are well taken care of until they are finished.

Cattle arrive at a beef processing facility and their meat is


inspected.

Meat is graded for its quality and then packaged and


stored.

Cut and packaged meat is sold to consumers.

Consumers cook meat so that it can be on our plate to


eat.

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