How to dry age a steak at home. Range® Meat Academy Approved by the Illinois Board of Higher Education Valentine’s Day Bone-in Ribeye Dinner for Two! Carve the turkey, spatchcock style! Shin Shank Redemption It’s That Time of Year! Know Your Kosher Cuts. Keep it Sharp, and Keep Cutting! Make the Most of Marinating
The Range® Meat Clerk Cooking Methods & Preparation Tips Certificate This certificate includes 3 courses on assisting the customer with choosing the right cut, recommending proper cooking methods, and understanding and suggesting interesting flavor profiles using rubs, pastes, and marinades to match the cut and cooking method. Prerequisite: Range® Meat Clerk Cuts & Features (RMC202)
Earn Range® Meat Clerk How to Make Meat Tender competency badges by completing the How to Make Meat Tender course
Earn Range® Meat Clerk How to Make Meat Tender competency badges by completing the How to Make Meat Tender course.
Skills
Course Activities & Aids
Course Assessments
Author: Kari Underly
Photo Credits: © Range® Inc., © The Beef Checkoff, © American Lamb Board, © Jennifer Marx Photography, © Certified Angus Beef, © Adobe Stock Art
Earn Range® Meat Clerk Flavor Rubs, Pastes & Marinades competency badges by completing the Flavor
Rub
Earn Range® Meat Clerk Flavor Rubs, Pastes & Marinades competency badges by completing the Flavor Rubs, Pastes & Marinades course.
Skills
Course Activities & Aids
Course Assessments
Author: Kari Underly
Photo Credits: © Range® Inc., © The Beef Checkoff, © American Lamb Board, © Jennifer Marx Photography,© Certified Angus Beef, © Adobe Stock Art
s, Pastes & Marinades course.
Earn the Range® Meat Clerk Types of Cooking Methods competency Badge by completing the Types of Cooking Methods course, participating in course activities, and passing required course assessments.
Skills
Course Activities & Aids
Course Assessments
Author: Kari Underly
Photo Credits: © Range® Inc., © The Beef Checkoff, © American Lamb Board, © Jennifer Marx Photography,© Certified Angus Beef, © Adobe Stock Art
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