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Agriculture for Secondary Schools
Agriculture for Secondary Schools
Figure 11.1 (c): Sheep Figure 11.1 (d): Rabbit
Figure 11.1 (e): Pig Figure 11.1 (f): Fish
There are common names of meat produced from different classes of livestock as
illustrated in Table 11.1.
Table 11.1: Classes of animal species kept for meat production and their meat types
Animal species Class Meat type
Cattle Steer, bulls, culls Beef
Calves Veal
Goat Bucks, castrates, culls Chevon or goat meat
Sheep Young sheep - lamb Lamb
Mature ram and culls Mutton
Pig Growing pig Pork
Mature pig Bacon
Rabbit Rabbit Rabbit meat
The importance of meat as source of food is as follows:
(a) Meat is the most concentrated and easily assimilated source of first-class protein.
(b) Meat stimulates metabolism of the body due to its production of heat and energy.
Student’s Book Form Twos Book Form Three
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