RANGE® MEAT CUTTER BEEF COURSE

Earn Range® Meat Cutter Beef Rib Primal competency badges by completing the Beef Rib Primal Meat Cutter course, participating in course activities and passing required course assessments.  

Skills

• The student will be able to identify the location and describe the features of the Rib primal and subprimals. 
• The student will learn basic cutting methods and techniques for the Rib primal, subprimals and retail cuts.
• The student will learn the yield contribution of the Rib to the beef carcass, and the importance of these data in understanding the value of the primal and subprimals. 
• The student will identify the key bones of the Rib primal and understand how to use these landmarks to make the correct cuts.
• The student will become familiar with the IMPS numbers of the Rib subprimals.
• The student will become familiar with the Latin muscle names of the Rib retail cuts.
• The student will learn how a carcass is graded, what the grades indicate, and how these grades are used to market beef. 
• The student will understand the merchandising options available when cutting the Rib primal and subprimals.
• The student will learn to cut the Rib primal into its subprimals and retail cuts.

Course Activities & Aids

• 10 Knowledge Check Questions – throughout lesson to support learnings
• 3 Instructional Cutting Videos with Kari Underly 
• Cut Steps and Cutting Descriptions to support the video
• Interactive Icons and Charts, Drag & Drop 
• Cutter and Merchant Details for Rib Subprimals 
• Cut Charts & Study Aids 
• 8 Competency Badges

Course Assessments

• Ten-item Random Question Rib Quiz – Must pass with  80% accuracy.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Beef Checkoff,  © Jennifer Marx Photography, © Adobe Stock Art

Earn Range® Meat Cutter Beef Loin competency badges by completing the Beef Loin Primal Meat Cutter course, participating in course activities and passing required course assessments.  

Skills

• The student will be able to identify the location and describe the features of the Loin primal and subprimals. 
• The student will learn basic cutting methods and techniques for the Loin primal, subprimals and retail cuts.
• The student will learn the yield contribution of the Loin to the beef carcass, and the importance of these data in understanding the value of the primal and subprimals. 
• The student will identify the key bones of the Loin primal and understand how to use these landmarks to make the correct cuts.
• The student will become familiar with the IMPS numbers of the Loin subprimals.
• The student will become familiar with the Latin muscle names of the Loin retail cuts.
• The student will learn about unique purchasing features of the loin such as yield grade and tail length
• The student will learn the importance of steak thickness and trim thickness. 
• The student will understand the merchandising options available when cutting the Loin primal and subprimals.
• The student will learn to cut the Loin primal into its subprimals and retail cuts.

Course Activities & Aids

• 10 Knowledge Check Questions – throughout lesson to support learnings
• 6 Instructional Cutting Videos with Kari Underly 
• Cut Steps and Cutting Descriptions to support the video
• Interactive Icons and Charts, Drag & Drop 
• Cutter and Merchant Details for Loin Subprimals 
• Cut Charts & Study Aids 
• 8 Competency Badges

Course Assessments

• Ten-item Random Question Loin Quiz – Must pass with  80% accuracy.
• Ten-item Random Question Top Loin & Tenderloin Quiz – Must pass with  80% accuracy.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Beef Checkoff,  © Jennifer Marx Photography, © Adobe Stock Art

Earn Range® Meat Cutter Beef Sirloin competency badges by completing the Beef Sirloin Meat Cutter course, participating in course activities and passing required course assessments.  

Skills

• The student will be able to identify the location and describe the features of the Sirloin subprimals. 
• The student will learn basic cutting methods and techniques for the Sirloin subprimals and retail cuts.
• The student will learn the yield contribution of the Sirloin subprimals to the loin primal and the importance of these data in understanding the value of these cuts. 
• The student will identify the key bones of the Sirloin subprimals and understand how to use these landmarks to make the correct cuts.
• The student will become familiar with the IMPS numbers of the Sirloin subprimals.
• The student will become familiar with the Latin muscle names of the Sirloin retail cuts.
• The student will learn how and when to use the denuding cutting technique.
• The student will understand the merchandising options available when cutting the Sirloin subprimals.
• The student will learn to cut the Sirloin subprimals into retail cuts.

Course Activities & Aids

• 10 Knowledge Check Questions – throughout lesson to support learnings
• 6 Instructional Cutting Videos with Kari Underly 
• Cut Steps and Cutting Descriptions to support videos
• Interactive Icons and Charts, Drag & Drop 
• Cutter and Merchant Details for Sirloin Subprimals 
• Cut Charts & Study Aids 
• 8 Competency Badges

Course Assessments

• Ten-item Random Question Sirloin Quiz – Must pass with  80% accuracy.
• Ten-item Random Question Top Sirloin Quiz – Must pass with  80% accuracy.
• Ten-item Random Question Bottom Sirloin Quiz – Must pass with  80% accuracy.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Beef Checkoff, © Jennifer Marx Photography, © Adobe Stock Art

Earn Range® Meat Cutter Beef Round Primal competency badges by completing the Beef Round Primal Meat Cutter course, participating in course activities and passing required course assessments.  

Skills

• The student will be able to identify the location and describe the features of the Round primal and subprimals. 
• The student will learn basic cutting methods and techniques for the Round primal, subprimals and retail cuts.
• The student will learn the yield contribution of the Round to the beef carcass, and the importance of these data in understanding the value of the primal and subprimals. 
• The student will identify the key bones of the Round primal and understand how to use these landmarks to make the correct cuts.
• The student will become familiar with the IMPS numbers of the Round subprimals.
• The student will become familiar with the Latin muscle names of the Round retail cuts.
• The student will understand the merchandising options available when cutting the Round primal and subprimals.
• The student will learn to cut the Round primal into its subprimals and retail cuts.

Course Activities & Aids

• 10 Knowledge Check Questions – throughout lesson to support learnings
• 8 Instructional Cutting Videos with Kari Underly 
• Cut Steps and Cutting Descriptions to support the video
• Interactive Icons and Charts, Drag & Drop 
• Cutter and Merchant Details for Round Subprimals 
• Cut Charts & Study Aids 
• 8 Competency Badges

Course Assessments

• Ten-item Random Question Round Quiz  – Must pass with  80% accuracy.
• Ten-item Random Question Top Round Quiz  – Must pass with  80% accuracy.
• Ten-item Random Question Bottom Round Quiz  – Must pass with  80% accuracy.
• Ten-item Random Question Round Sirloin Tip Quiz  – Must pass with  80% accuracy.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Beef Checkoff,  © Jennifer Marx Photography, © Adobe Stock Art