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."


Keep it Sharp, and Keep Cutting!

So you have a dull knife. What next?  This is one of the most common questions I get from food enthusiasts and industry beginners. It is a seemingly straight forward question. How do you sharpen a knife?  A honing steel DOES NOT sharpen a knife. Its sole purpose is to realign the edge of a blade that can curve over and cause your knife to seem dull from repeated use.  The hardness of the knife blade determines how often you will need to “hone” or realign your knife.  To be on the safe side, when you pick up a knife, always run it over a steel a few times before using.

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