From paddock to plate
TLF ID A005763
In this resource, students learn about the steps in the red meat ‘paddock to plate’ supply chain and how technologies can target areas within the chain to improve production. This lesson is part of a sequence of lessons that can be used with this age-group of students. Topics include Managing sustainable red meat production; Feeding strategies and product quality; Management of plants and animals; Where does Australian meat go?; From paddock to plate; and Compliments to the chef and the producers!