RANGE® MEAT CUTTER

$319

Range® Meat Cutter

RANGE® MEAT CUTTER CERTIFICATE COURSES

RANGE® MEAT CUTTER CERTIFICATE PROGRAM

Range® Meat Cutter

Develop talent with the online Range® Meat Cutter certificate curriculum. Our curriculum comprises 23 engaging and interactive meat cutting lessons, which empowers and enables students to succeed in the meat business. With over 10 hours of lively, instructional cutting videos and learning interactions, our curriculum is appealing and educational. Lessons include advanced meat cutting knowledge and techniques. For example, we provide step-by-step instructions on breaking whole animals into primals, subprimals, and retail cuts. Likewise, we cover worker safety, consumer labeling, and food safety. For instance, we discuss the importance of Standard Operating Procedures (SOPs) and review the primary HACCP steps. After passing quizzes and earning a certificate, our students will be prepared to enter the workforce next to a skilled cutter and focus on honing their knife skills.

Our comprehensive curriculum is divided into four manageable Range® Meat Cutter certificate courses: Poultry, Lamb, Pork, and Beef.

Recommended Prerequisite: Range® Meat Clerk

THE NUMBERS

0

Butchersmeat cutters employed by the meat industry: the largest segment of U.S. agriculture

0

Projected
butcher/meat cutter
job openings

Bureau of Labor Statistics

0

Projected slaughter house and meat packer job openings

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Percent

Estimated growth in butcher/meat cutter jobs

United States Department of Ag

The Range® Meat Cutter Certificate curriculum will allow the student to learn skills and earn competency badges. Our comprehensive program contains meat cutting and training videos featuring Kari Underly. We provide supplemental course activities and downloadable study aids to help in your learning path. To sum up, complete the Range® Meat Cutter Poultry, Lamb, Pork, and Beef courses and pass each course quiz with a minimum of 80% accuracy. In return, you will earn Poultry, Lamb, Pork, And Beef course certificates and ultimately the Range® Meat Cutter Certificate.

EARN ALL 4 RANGE® MEAT CUTTER CERTIFICATES AND
ACHIEVE THE TITLE OF RANGE® MEAT CUTTER!

Poultry (RMCP401)

Range® Meat Cutter Poultry Certificate (RMCP401)

Poultry includes four courses and 12 instructional cutting videos on cutting and merchandise a whole chicken into parts and retail cuts. Students will learn about the popular meat birds, chicken types, key poultry bones and understand the popular chicken cuts and yield percentages. In addition, you will learn how to make a spatchcock chicken, debone a whole chicken, and create a chicken rosette. Finally, you will learn to grind poultry and make poultry sausage.

Lamb (RMCL402)

Range® Meat Cutter Lamb Certificate (RMCL402)

Lamb includes six courses and 12 instructional cutting videos on cutting and merchandise a whole lamb into primals, subprimals, and retail cuts. Students will learn about the yield percentage contribution of the primals. Included is the identification of the key bones and landmarks used in breaking lamb into the popular cuts. In addition, you will learn how to safely break a whole lamb into primals, subprimals, and retail cuts using the proper tools. Lessons cover essential aspects of Lamb USDA quality grades and inspection and the five Lamb yield grades. Also included is how to safely use a bandsaw and instructions on the Bone, Roll & Tie (BRT) technique.

Pork (RMCPK403)

Range® Meat Cutter Pork Certificate (RMCPK403)

Pork includes five courses with 17 instructional cutting videos on cutting and merchandise a whole pig into primals, subprimals, and retail cuts. Furthermore, students will learn the key features, including bones, landmarks, and yield contribution of the primals. Lessons cover hog raising practices, important consumer labeling terms, and how to manage yield loss. Not only will you learn how to make sausage, we teach about the types of sausage and introduce the popular charcuterie and salumi cuts. Importantly, we cover workplace safety and personal protection equipment (PPE). Moreover, we emphasize the importance of Standard Operating Procedures (SOPs) and the primary HACCP steps concerning food safety.

Beef (RMCB404)

Range® Meat Cutter Beef Certificate (RMCB404)

Beef includes 16 courses and 44 instructional cutting videos on cutting and merchandise a whole side of beef into primals, subprimals, and retail cuts. Above all, students will learn details about the four major and four minor primals and their subprimals, including key bones and landmarks important in cutting beef. Lessons cover using and choosing the right tool for the job, with videos teaching cutting skills and techniques. In particular, you will learn about deboning and denuding, the 90-degree rule, and how to safely use a bandsaw, handsaw, and knives. Of course, students will learn the Latin muscle names and understand the importance of carcass yields, yield grade, and USDA quality grades. Finally, students will earn how to conduct a yield test.

WHO SHOULD TAKE THIS COURSE

MEAT CLERKS & CUTTERS

MEAT MERCHANDISERS

BUTCHERS, FARMERS & CHEFS

RANGE® MEAT CLERK CERTIFICATE PROGRAM

CONTENT

The four certificate courses are poultry (4 lessons), Lamb (6 lessons), Pork (5 lessons), and Beef (8 lessons). You must complete each lesson and pass a quiz before continuing to the next course.

LENGTH OF COURSE

For optimal performance, use high-speed internet. Start on your desktop and finish on your tablet or hand-held device. Approximately 30-40 hours to complete.

COURSE EXPIRATION

You will have 12 months from the date of enrollment to complete the Meat Cutter curriculum. Purchase today and enroll at a later date.

GET STARTED

Choose Range® Meat Cutter, purchase your curriculum, set up a user name, and GO! Visit Range Meat Academy Online to view our catalog.

QUIZ DETAILS

TYPES OF QUIZZES

Includes multiple-choice, true/false, matching, and visual cut identification questions. Contains one poultry 20-question quiz, one lamb 40-question quiz, one pork 50-question quiz, and sixteen beef 10-question quizzes.

PASSING GRADE

Students must achieve at least an 80% score on each quiz to move on to the next lesson and receive the four individual Range® Meat Cutter certificates of achievement, signifying that they successfully earned a Range® Meat Cutter certificate.

ALLOWABLE ATTEMPTS

You have two attempts to pass each quiz and move on to the next lesson. There are knowledge check questions throughout the curriculum. You may review  lessons as many times as you’d like BEFORE starting the quiz.

COURSE SLIDE EXAMPLES

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