Wheres The Beef

1
Wheres The Beef?

• Nancy Winchester

2
7th/8th Grade
Kansas History Standard The student uses a
working knowledge and understanding of
significant individuals, groups, ideas, eras, and
developments in the history of Kansas, the United
States, and the world, utilizing essential
analytical and research skills.
3
Benchmark 7The student understands
individuals, groups, ideas, events, and
developments in contemporary Kansas (since 1950).

• Indicator
• 3. describes the impact of the change from
  family farms to agribusiness on Kansas culture.

4
GOALThe students will gain a better
understanding of the history and economic impact
of beef harvesting facilities in Southwest
Kansas.The students will practice pronunciation
and location of beef cut vocabulary words.
5
History

• Large-capacity feedlots grew dramatically from
  1952 to 1974, which created a beef revolution.
• By 1980, conditions were in place for Iowa Beef
  Packers (IBP) to open its state of the art meat
  processing plant in Holcomb.
• By 1987, there were five large-capacity
  meatpacking plants in Emporia, Liberal, Dodge
  City, Holcomb, and Garden City, the new cow towns
  of Kansas.
• The meatpacking industry had been effectively
  restructured and was tied to large-capacity
  plants mostly located in the southwestern part of
  the state.

6
History

• National Beefs Liberal location was originally
  founded by the Jacobson family in 1966.
• The Dodge City location was formerly the HyPlains
  Beef operation and was purchased in 1992 by
  Farmland Industries.
• In 1993, National Beef purchased the Liberal
  location and renamed it Farmland National Beef
  LLC.
• U.S. Premium Beef Ltd. Purchased a minority
  interest in December of 1997. The company was
  jointly owned by Farmland Industries and U.S.
  Premium Beef Ltd.

7
Growth of National Beef

• For more than a decade, National Beef has been
  committed to providing customers with quality
  beef.

8
Assignments

• Using vocabulary, students will each create a
  crossword puzzle on the website
• Puzzlemaker
• Working in groups, students will match cuts of
  beef to carcass
• Students will visit websites about beef industry
• National Beef
• History of Beef in Kansas

9
Vocabulary

• Retail Cuts Wholesale Cuts
• Hind Shank Round
• Heel Pot Roast Hip Loin/Hip End
• Round Steak Short Loin
• Rump Roast Flank
• Porterhouse Steak Short Plate
• T-Bone Steak Rib
• Club/Rib Steak Brisket
• Short Ribs Square-cut Chuck
• Rib Roast Fork Shank
• Chuck/Blade Steak/Roast
• Arm Steak/Roast
• Neck Roll

10
Beef Cuts

• Class presentation on overhead projector and
  worksheet (right) to discuss different beef cuts
  and the location of each cut on the carcass.
  Students will work in groups matching cuts of
  beef to carcass (next page/slide).

11
Beef Cuts Worksheet

• Retail Cuts Wholesale Cuts
• Sirloin Steak Fork Shank
• Rib Roast Flank
• Heel Pot Roast Brisket
• Neck Roll Round
• Rump Roast Short Plate
• T-Bone Steak Square-cut Chuck
• Hind Shank Hip Loin or Loin End
• Arm Steak or Roast Rib
• Sirloin Tip Short Loin
• Short Ribs
• Flank Steak
• Round Steak
• Chuck or Blade Steak or Roast
• Porterhouse Steak
• Club or Rib Steak

12
Activities

• Field trip to local grocery store (Dillons or
  WalMart) to identify cuts of beef
• Plan a cookout with beef as the main entrée
• Cookout