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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
INCLUDED WITH THE RANGE® MEAT CLERK CERTIFICATE PROGRAM! Range® Meat Clerk Cuts & Features Certificate (RMC201) The Range® Meat Clerk Cuts & Features Certificate includes 8 courses and provides the student with a strong knowledge base regarding the identification and merchandising of the multiple cuts in the meat case. You will be able to identify the individual cuts associated with beef, pork, lamb and chicken, understand cut attributes, and recommend cut substitutes and proper cooking methods to your customers. Prerequisite: Range® Meat Clerk Meat Essentials (RMC101)
Earn Range® Meat Clerk Chuck & Shoulder competency badges by completing the Chuck & Shoulder Merchandising course, participating in course activities and passing required course assessments.
Prerequisite: Quick Cook Cuts
Earn Range® Meat Clerk Chuck & Shoulder competency badges by completing the Chuck & Shoulder Merchandising 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
Earn Range® Meat Clerk Rib & Rack competency badges by completing the Rib & Rack Merchandising course, participating in course activities and passing required course assessments.
Prerequisite: Chuck & Shoulder Merchandising
Earn Range® Meat Clerk Rib & Rack competency badges by completing the Rib & Rack Merchandising 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
Earn Range® Meat Clerk Loin competency badges by completing the Loin Merchandising course, participating in course activities and passing required course assessments.
Prerequisite: Rib Merchandising
Earn Range® Meat Clerk Loin competency badges by completing the Loin Merchandising 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
Earn Range® Meat Clerk Top & Bottom Sirloin competency badges by completing the Top & Bottom Sirloin Merchandising course, participating in course activities and passing required course assessments.
Earn Range® Meat Clerk Top & Bottom Sirloin competency badges by completing the Top & Bottom Sirloin Merchandising course, participating in course activities and passing required course assessments.
Skills
Course Activities & Aids
Study Guides
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 Round and Leg competency badges by completing the Round and Leg Merchandising course, participating in course activities and passing required course assessments.
Earn Range® Meat Clerk Round and Leg competency badges by completing the Round and Leg Merchandising 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
Earn Range® Meat Clerk Brisket, Plate and Shank competency badges by completing the Brisket, Plate and Shank Merchandising course, participating in course activities and passing required course assessments.
Earn Range® Meat Clerk Brisket, Plate and Shank competency badges by completing the Brisket, Plate and Shank Merchandising 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, © Jennifer Marx Photography, © Certified Angus Beef, © Adobe Stock Art
Earn Range® Meat Bones and Offal competency badges by completing the Bones and Offal Merchandising course, participating in course activities, and passing required course assessments.
Earn Range® Meat Bones and Offal competency badges by completing the Bones and Offal Merchandising 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
Earn Range® Meat Clerk Introduction to Chicken competency badges by completing the Chicken Merchandising course, participating in course activities and passing required course assessments. Skills
Course Activities & Aids
Course Assessments
Author: Kari Underly
Photo Credits: © Adobe Stock Art, © Chicken Council
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