Range® Meat Academy Approved by the Illinois Board of Higher Education

This is an accumulation of my life’s work. After more than 20 years of working in the meat industry as a determined entrepreneur, business owner, educator and marketer, the topic that has continued to rise to the top is the need for high quality butchery training and education. People kept asking me for materials which showed how I break down beef, so I wrote the book, The Art of Beef Cutting. It was well received, but not enough. So I went back to work. And now I am proud to bring you Range® Meat Academy online."


Valentine’s Day Bone-in Ribeye Dinner for Two!

Preheat your oven to 350–degrees.  Place the steak directly on the grate in the center of the oven.  Cook for 15 minutes to medium -rare. The goal for the reverse sear is to allow the steak to slowly raise the internal temperature.  This allows for the steak to cook through evenly. Finish on the stove in a hot pan over high heat. Cook for 1 minute on each side. It should be smoking!


Carve the turkey, spatchcock style!

Resting allows for the juices of the turkey to redistribute and cool a bit in order to prepare for carving.  Make sure you’re comfortable holding the bird. And when making slices, be careful. If it hasn’t rested and cooled long enough, you could burn yourself on the hot turkey juices!

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