02/18/2026
🥩 Eat Beef 🥩
This morning, students at Nevada High School were able to get hands on experience with meat cutting and beef basics. With a few topics including:
🐮 Live animal to carcass weight information, shrinkage and yield percentage
🐮quick basics of retail meat cuts
🐮Yield Grades and characteristics that go into yield grades
🐮Marbling, USDA Quality Grades, and labeling
Towards the end of the class, everyone was able to cut and trim Fareway Meat Market Ames T-Bone and porterhouse steaks into their own NY strips and filet mignons (the cuts of meat we can get from a porterhouse or T-Bone!) Located in the short loin, the students had to find the direction of muscle fibers, marbling of their steaks, and grade their steaks. At the end of the day, the kids were able to take home their own steaks!
Nevada High School FFA
Central Iowa Agriculture in the Classroom