Conclusion: What things have you learned about the 

 physical properties of milk? 



EXERCISE No. 34 

 COMPARATIVE COSTS OF DIFFERENT CUTS OF BEEF 



Object: To locate the different cuts of beef, and to learn 

 the value of them. 



Material : An outline drawing of a beef animal, an outline 

 of the dressed carcass, a table of the prices of each part, 

 compared with the whole beef animal. 



Method: 1. Make a careful outline drawing of the beef 

 animal. Locate the different cuts on a live animal. Fill in 

 the outline by naming each part that is used for beef. 



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