The unit introduces junior high school students to the different kinds of ground beef available to consumers. Objectives are to identify sources of meat for ground beef and evaluate the different types to determine how each can best be used by the consumer. Activities include identifying types of meat from an illustrated worksheet, buying at least two types of ground beef from the supermarket, and graphing differences in prices. An experiment consists of cooking the beef and weighing the amount of fat. Students also exchange ground beef recipes. Reproducible pre- and posttests and worksheets with keys and directions for conducting activities are included. Approximate class time for the unit is four to six hours. (KC)