TASK: As a group, discuss how to categorize meats based on size, form, packaging, and related characteristics.Discuss and justify the group's categorization choices.Each group should present at least $3$ categorization methods and explain the rationale behind the choices. Why is it important and how does it help in managing meats and seafood in the food service industry.The group will submit a $5-$minute video of themselves presenting their categorization choices, the reason behind the choice and answering the questions noted above.Everyone in the group should speak and present $1$ categorization to earn a mark. Any form of reading during teh presentation will not receive a full mark.Video should be posted on the discussion board,