RANGE® MEAT CUTTER PORK COURSE

Earn Range® Meat Cutter Raising Hogs badges by completing the Raising Hog course and participating in course activities.

Earn Range® Meat Cutter Raising Hogs badges by completing the Raising Hog course and participating in course activities.

Skills

• The student will learn about important aspects of hog production and pork consumption in the U.S. and around the world.
• The student will understand the terminology and definitions associated with hogs.
• The student will learn how hogs are raised.
• The student will learn about the characteristics and benefits of the various practices used in raising hogs.
• The student will identify the 4 pork primals.
• The student will become familiar with hog anatomy and understand the yield contribution of each of the pork primals.
• The student will learn about consumer labeling definitions relating to hormones, antibiotics and organic.
• The student will be introduced to heritage breed hogs.
• The student will be introduced to the pork primal break points.

Course Activities & Aids

• 2 Instructional Cutting Videos with Kari Underly
• Diagrams, Charts and Study Aids
• Drag & Drop Activity
• Interactive Icons
• Competency Badges

Course Assessments

• Knowledge Check Questions to reinforce learnings
• 5 Random-Question Quiz at the end of the Course (must pass with 80%)

Author: Kari Underly

Photo Credits:  © Range® Inc., © Pork Board, © Jennifer Marx Photography, © Adobe Stock Art

Earn Range® Meat Cutter Pork Shoulder competency badges by completing the Pork Shoulder Primal Meat Cutter course, watching videos and participating in course activities. 

Earn Range® Meat Cutter Pork Shoulder competency badges by completing the Pork Shoulder Primal Meat Cutter course, watching videos and participating in course activities.

Skills

• The student will identify the location of the pork shoulder primal and understand the key features.
• The student will learn the pork shoulder primal yield contribution.
• The student will identify the key bones and glands of the pork shoulder primal, and understand how to use these landmarks to make the correct cuts.
• The student will learn basic cutting methods and techniques to cut the pork shoulder primal using either a handsaw or a bandsaw.
• The student will learn how to safely use a bandsaw including how to use the guide plate and pusher plate.
• The student will learn how to cut the popular cuts from the pork shoulder using the proper tools.
• The student will learn how to debone the pork shoulder into retail cuts using the proper tools.
• The student will learn merchant tips helpful in marketing, displaying and promoting the pork shoulder.
• The student will become familiar with the IMPS and UPC numbers.
• The student will become familiar with the Latin names for the pork shoulder retail cuts.
• The student will learn how to make pork sausage in several forms.
• The student will learn how to add value to the pork shoulder through muscle separation.
• The student will become familiar with popular types of charcuterie and salumi.

Course Activities & Aids

• 7 Instructional Cutting Videos with Kari Underly
• Cut Steps and Merchant Tips to support the videos
• Interactive Icons and Charts
• Cut Charts & Study Aids
• 9 Competency Badges

Course Assessments

• Knowledge Check Questions – throughout lesson to support pork shoulder learnings and prepare for Final Pork Quiz
• Fifteen-item Random Question Final Pork Quiz after completing  the Pork Shoulder Lesson and reviewing the Study Aids – Must pass with  80% accuracy.

Author:  Kari Underly

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

Earn Range® Meat Cutter Pork Loin Primal competency badges by completing the Pork Loin Primal Meat Cutter course, watching videos and participating in course activities. 

Earn Range® Meat Cutter Pork Loin Primal competency badges by completing the Pork Loin Primal Meat Cutter course, watching videos and participating in course activities.

Skills

• The student will identify the location of the Pork Loin Primal and understand the key features.
• The student will learn about the yield contribution of the Pork Loin Primal.
• The student will identify the key bones of the Pork Loin Primal and understand how to use these landmarks to make the correct cuts.
• The student will learn basic cutting methods and techniques to cut the Pork Loin Primal into roasts and chops.
• The student will learn how to cut the popular retail cuts from the Pork Loin Primal using the proper tools.
• The student will learn how to debone the Pork Loin into a boneless loin and tenderloin.
• The student will learn merchant tips helpful in marketing and promoting the Pork Loin retail cuts.
• The student will become familiar with the Pork IMPS and UPC numbers.
• The student will become familiar with the Latin names for the Pork Loin retail cuts.
• The student will become familiar with popular curing cuts from the Pork Loin.

Course Activities & Aids

• 4 Instructional Cutting Videos with Kari Underly
• Cut Steps and Merchant Tips to support the videos
• Interactive Icons and Charts
• Tools Guide
• Cut Charts & Study Aids
• 8 Competency Badges

Course Assessments

• Knowledge Check Questions – throughout lesson to support Pork primal learnings and prepare for the Pork Loin Primal Course Quiz
• Ten-item Random Question Pork Loin Primal Quiz after completing  the Pork Loin Primal lesson and viewing all Study Aids.  Must pass with  80% accuracy.

Author:  Kari Underly

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

Earn Range® Meat Cutter Pork Leg Primal competency badges by completing the Pork Leg Primal Meat Cutter course, watching cutting videos and participating in course activities.

Earn Range® Meat Cutter Pork Leg Primal competency badges by completing the Pork Leg Primal Meat Cutter course, watching cutting  videos and participating in course activities.

Skills

•  The student will identify the location of the Pork leg primal and understand the key features.
• The student will learn to differentiate between the sirloin half and the shank half of the Pork leg primal.
• The student will learn about the yield contribution of the Pork leg primal.
• The student will identify the key bones of the Pork leg primal and understand how to use these landmarks to make the correct cuts.
• The student will learn basic cutting methods and techniques to cut the Pork leg primal into roasts and chops.
• The student will learn how to safely cut the popular retail cuts from the Pork leg primal using the proper tools.
• The student will learn the Bone, Roll & Tie (BRT) technique.
• The student will learn merchant tips helpful in marketing and promoting the Pork leg retail cuts.
• The student will become familiar with the Pork IMPS and UPC numbers.
• The student will become familiar with the Latin names for the pork leg retail cuts.
• The student will become familiar with types of ham.
• The student will become familiar with popular charcuterie & Salumi cuts.

Course Activities & Aids

• 3 Instructional Cutting Videos with Kari Underly
• Interactive Icons and Charts
• Study Aids
• 9 Competency Badges

Course Assessments

• Knowledge Check Questions – throughout lesson to support Pork Leg primal learnings and prepare for the Pork Leg Primal Course Quiz
• Ten-item Random Question Quiz after completing  the Pork Leg Primal Lesson and viewing all Study Aids.  Must pass with  80% accuracy.

Author:  Kari Underly

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

Earn Range® Meat Cutter Pork Side & Curing Cuts competency badges by completing the Pork Side & Curing Cuts course, watching videos and participating in course activities. 

Earn Range® Meat Cutter Pork Side & Curing Cuts competency badges by completing the Pork Side & Curing Cuts course, watching  videos and participating in course activities.

Skills

• The student will identify the location of the Pork Side primals and understand the key features.
• The student will learn about the yield contribution of the Pork Side primal.
• The student will identify the ribs and key bones of the Pork Side primals and understand how to use these landmarks to make the correct cuts.
• The student will learn basic cutting methods and techniques to cut the Pork Side.
• The student will learn how to safely process a Pork Side using the proper tools.
• The student will become familiar with the Pork IMPS and UPC numbers for retail cuts.
• The student will review all the retail cuts from the Pork Side.
• The student will review all the added value cuts from the Pork Side.
• The student will become familiar with Standard Operating Procedures (SOPs)
• The student will become familiar with Food Safety protocols.
  
• The student will become familiar with primary HACCP steps.
• The student will learn about preparation methods for Salumi and Charcuterie.
• The student will be introduced to fermented Salumi and Charcuterie

Course Activities & Aids

• 3 Instructional Cutting Videos with Kari Underly
• Interactive Icons and Charts
• Cut Charts & Study Aids
• 9 Competency Badges

Course Assessments

• Knowledge Check Questions – throughout lesson to support Pork Side and Curing Cuts learnings and prepare for the Pork Side  Quiz and the Pork Curing Quiz
• Answer 5 random questions with an 80% pass rate to earn your Pork Cure Badges.
• Answer 15 random questions with an 80% pass rate to earn your Pork Side Badges.

Author:  Kari Underly

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