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Range® Meat Cutter Beef includes 16 lessons and 44 instructional cutting videos on how to cut and merchandise a whole side of beef into primals, subprimals and retail cuts. Students will learn details about the 4 major and 4 minor primals and their subprimals, including key bones and landmarks important in cutting beef. Lessons cover how to use and choose the right tool for the job, with videos teaching cutting skills and techniques such as deboning and denuding, the 90 degree rule, and how to safely use a bandsaw, handsaw and knives. Students will learn the Latin muscle names, understand carcass yields and yield grade, USDA quality grades and learn how to conduct a yield test. Prerequisite: Range® Meat Cutter Pork certificate (RMCPK403)
Earn Range® Meat Cutter Gate to Plate badges by completing the Gate to Plate course, participating in course activities.
Course Activities & Aids
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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