Can I view the Range Meat Cutter Curriculum?

Yes, we made it easier for you to view. Check it out below!

Range® Meat Cutter

Range® Meat Cutter (RMCP401, RMCL402, RMCPK403, RMCB404)

Author:  Kari Underly

The online Range® Meat Cutter certificate program comprises 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 sections:

  • 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)

Author:  Kari Underly

Prerequisite:  Range® Meat Clerk certificate  (includes RMC101, RMC201, RMC301)

The Range® Meat Cutter Poultry course includes 4 lessons 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, 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 certificate (RMCL402).

Photo Credit:  © Range® Inc., © Jennifer Marx Photography

*****

Range® Meat Cutter Lamb Certificate (RMCL402)

Author:  Kari Underly

Range® Meat Cutter Lamb  (RMCL402)

Prerequisite:  Range® Meat Cutter Poultry certificate (RMCP401)

The Range® Meat Cutter Lamb course includes 6 lessons and 12 instructional cutting videos on cutting 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

*****

RMCPK403 Range® Meat Cutter Pork Certificate 

Range® Meat Cutter Pork course includes 5 lessons and 12 instructional cutting videos on cutting and merchandise a whole pig into primals, subprimals, and retail cuts. 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.  Included is information on the types of sausage, making sausage, and introducing the popular charcuterie and salumi cuts. Students also learn about workplace safety and personal protective equipment and the importance of Standard Operating Procedures, and the primary HACCP steps about food safety. 

After earning the Range® Meat Cutter Pork certificate (RMCPK403), you will be eligible for the Range® Meat Cutter Beef certificate (RMCB404).

*****

Range® Meat Cutter Beef (RMCB404) 

Author: Kari Underly

Prerequisite: Range® Meat Cutter Pork certificate  (RMCPK403)

Range® Meat Cutter Beef is a comprehensive course that includes 16 lessons and 44 instructional cutting videos on cutting 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 use a bandsaw, handsaw, and knives safely. 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.