Make it Scotch Learning Resources
Our Make it Scotch learning resources have been created to aid teachers and parents in delivering education about the red meat food system – from farm to fork.
We have created six lesson plans for use; each lesson comes with a lesson plan to help educators structure learning and identifies the Curriculum for Excellence Experiences & Outcomes covered in each lesson, a supporting PowerPoint presentation and to ensure pupils comprehension of the lesson, worksheets that can be completed individually or as part of a group.
From Farm – Farming Cattle, Sheep & Pigs
This lesson is the introductory lesson to your exploration of the red meat journey. The focus is to explore the farming practices that are used to produce Scotch Beef UK GI, Scotch Lamb UK GI and Prime Scottish Pork. Topics covered include farm types, animal welfare, breeds and farm assurance.
To Field – Sustainability and the Einvironment
Climate change, sustainability and protecting the natural environment remain critically important issues to Scotland’s livestock farmers. Red meat and its impact on the climate across the globe are regularly in the media spotlight and the increasing demand for cheaper food is adding pressure on our natural environment.
Farmers are using science and technology to try to improve efficiency and reduce their farm’s carbon footprint. This lesson looks at the sustainability of the Scottish red meat industry and the work that farmers are doing to protect the natural environment
To Food – Production, Safety, Packaging and Careers
The main purpose of farming livestock is to produce food for the population. Food production makes up a large part of our economy but there are many considerations that food producers must take into account including food security, food safety, packaging and labelling.
Within Scotland’s food and drink industry red meat is worth around £2.3 billion and supports the employment of around 50,000 people. There are a multitude of careers available within the whole food and drink industry in Scotland and across the world.
To Health – Red Meat in a Healthy, Balanced Diet
This lesson focuses on the nutritional value of red meat (beef, lamb and pork) in our diet. Red meat is nutrient-rich and has a role to play in a healthy, balanced diet thanks to being a natural source of protein, iron, zinc and B vitamins. No single food contains all the nutrients needed for good health, so our aim should be to include a wide variety of food in our diet. Balance is the key.
The purpose of this lesson is to enable students to:
- Confidently explain the Eatwell Guide food groups in context
- Consider the health benefits of red meat
- Investigate the nutrients in different types of red meat
To Fork – Preparing and Cooking Red Meat
Now that you have learned about the journey red meat has made and the health benefits that it can have, it is now time to think about cooking. But is there anything you should know about meat before cooking with it?
This lesson will explore the composition and characteristics of meat that have an impact on cooking, different cooking methods, the importance of supporting local suppliers, and how you can use your leftovers.
You can also learn about some of the chemical reactions happening during cooking such as the Maillard Reaction and perform your own experiment.