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The online Range® Meat Cutter certificate program is made up of 23 engaging and interactive meat cutting lessons designed to enable students to succeed in the meat business. Included are over 10 hours of lively, instructional cutting videos. We cover poultry, lamb, pork and chicken.Our comprehensive course is divided into 4 manageable Range® Meat Cutter certificate section RANGE® MEAT CUTTER POULTRY (RMCP401) RANGE® MEAT CUTTER LAMB RMCL402) RANGE® MEAT CUTTER PORK (RMCPK403) RANGE® MEAT CUTTER BEEF (RMCB404)
Range® Meat Cutter Poultry Certificate (RMCP401)
Prerequisite: Range® Meat Clerk certificate (includes RMC101, RMC201, RMC301)
The Range® Meat Cutter Poultry course includes 4 lessons and 12 instructional cutting videos on how to cut and merchandise a whole chicken into parts and retail cuts. Students will learn about the popular meat birds, chicken types and key poultry bones, and understand the popular chicken cuts and their yield percentages. You will learn how to make a spatchcock chicken, debone a whole chicken and create a chicken rosette. You will also learn to grind poultry and make poultry sausage.
As a student you will have the opportunity to learn skills and earn competency badges by completing the course work, answering knowledge check questions, viewing videos, and utilizing study aids & cut sheets. Complete each lesson and pass the course quiz with a minimum of 80% accuracy to earn the Range® Meat Cutter Poultry certificate.
After earning the Range® Meat Cutter Poultry certificate (RMCP401) you will be eligible for the Range® Meat Cutter Lamb (RMC402).
Photo Credit: © Range® Inc., © Jennifer Marx Photography
Range® Meat Cutter Lamb Certificate (RMCL402)
Prerequisite: Range® Meat Cutter Poultry certificate (RMCP401)
The Range® Meat Cutter Lamb course includes 6 lessons and 12 instructional cutting videos on how to cut and merchandise a whole lamb into primals and retail cuts. Students will learn about the popular lamb cuts, key bones and understand the primals and their yield percentages. You will learn how to safely break a whole lamb into primals, subprimals and retail cuts using the proper tools.
As a student you will have the opportunity to learn skills and earn competency badges by completing the Lamb lessons, answering all knowledge check questions, viewing videos, study aids and cut sheets. Complete each Lamb lesson and pass the final course quiz with a minimum of 80% accuracy to earn the Range® Meat Cutter Lamb certificate.
After earning the Range® Meat Cutter Lamb certificate (RMCL402) you will be eligible for the Range® Meat Cutter Pork certificate (RMCPK403).
Photo Credit: ©American Lamb Board, ©Adobe Stock, ©Range® Meat Academy
Range® Meat Cutter Pork Certificate (RMCPK403)
Prerequisite: Range® Meat Cutter Lamb certificate (RMCL402)
The Range® Meat Cutter Pork course includes 5 lessons and 17 instructional cutting videos on how to cut and merchandise a whole hog into primals and retail cuts. Students will learn about the popular pork cuts, key bones and understand the primals and their yield percentages. You will learn how to safely break a whole hog. One side is processed for retail, the other side is processed into cuts for curing. The student will learn to process the whole hog into subprimals and retail cuts using the proper tools.
As a student you will have the opportunity to learn skills and earn competency badges by completing the Pork lessons, answering all knowledge check questions, viewing videos, study aids and cut sheets. Complete each Pork lesson and pass the final course quiz with a minimum of 80% accuracy to earn the Range® Meat Cutter Pork certificate.
After earning the Range® Meat Cutter Pork certificate (RMCL403) you will be eligible for the Range® Meat Cutter Beef certificate (404).
Photo Credit: ©Courtesy of the Pork Board, ©Adobe Stock, ©Range® Meat Academy, @Jennifer Marx Photography
Range® Meat Cutter Beef Certificate (RMCB404)
Prerequisite: Range® Meat Cutter Pork (RMCPK403)
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.
Students will understand the stages of the product life cycle from gate to plate, food safety, the importance of steak thickness and trim thickness, IMPS numbers and much more.
As a student you will have the opportunity to learn skills and earn competency badges by completing the course work, answering knowledge check questions, viewing videos, and utilizing study aids & cut sheets. Complete each lesson and pass the course quiz with a minimum of 80% accuracy to earn the Range® Meat Cutter Beef certificate.
Complete the Meat Cutter Beef course work and earn the Range® Meat Cutter Beef certificate. This is the final course in the Range® Meat Cutter certificate program.
Completion of the four Meat Cutter Courses (Poultry, Lamb, Pork & Beef) earns you the title of Range® Meat Cutter.
Photo Credit:© Range® Inc., © Jennifer Marx Photography
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