1. Knowledge Sharpener
  2. What is Range® Meat Academy?

Can I view the syllabus for the Range® Meat Clerk Course?

Yes, you can view all of our courses in the Range® Meat Academy syllabus. Here is the Range® Meat Clerk syllabus.

Our comprehensive program is divided into 3 manageable Range® Meat Clerk Certificate sections: 

  • Range® Meat Clerk Meat Essentials Certificate (RMC101)
  • Range® Meat Clerk Cuts & Features Certificate (RMC201)
  • Range® Meat Clerk Cooking Methods and Preparation Tips Certificate (RMC301)

Earn all 3 Certificates and over 100 competency badges to become a Range® Meat Clerk.


The Range® Meat Clerk Meat Essentials Certificate includes 5 courses. It covers exemplary customer service and meat basics knowledge, including characteristics of primals and subprimals, recognition of the various types of cuts in the meat case, and instruction on how to use meat as an ingredient (slices, cubed, ground meats).

Author:  Kari Underly

Meat Clerk Customer Service

Earn Range® Meat Clerk Customer Service competency badges by completing the Meat Clerk Customer Service course.

Skills

  • Students will learn the basics of customer service, how to dress for success, good body language, cut recommendations, and basic food handling tips. 

Course Activities & Aids

  • Customer Service Meter
  • 2 Competency Badges

Course Assessment

  • Customer Service Meter

Animals in Agriculture

Earn Range® Animals in Agriculture competency badges by completing the Animals in Agriculture course.

Skills

  • Students will learn the basics of meat production and key terms associated with how these animals are raised in modern agriculture.

Course Activities & Aids

  • Animal Basics Meter
  • 6 Competency Badges

Course Assessment

  • Animal Basics Meter

Meat Basics

Earn Range® Meat Clerk Meat Basics competency badges by completing the Meat Basics course.

Skills

  • Students will learn the difference between USDA Meat Inspection and USDA Quality Grades.
  • Students will learn the top three quality grades. 
  • Students will understand the difference between exercise muscles (primals) vs. support muscles (primals) and their impact on cooking recommendations. 

Course Activities & Aids

  • Knowledge Check Questions
  • Videos
  • Jigsaw Puzzles
  • Study Guides
  • 7 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Meat Basics Quiz

Types of Cuts in the Case

Earn Range® Meat Clerk Types of Cuts in the Case competency badges by completing the Types of Cuts in the Case course. 

Skills

  • The student will learn to identify cut types of beef, pork, lamb, and chicken.
  • The student will be able to recommend cooking methods and understand cut thickness and portion sizes.

Course Activities & Aids

  • Knowledge Check Questions
  • Study Guides
  • 5 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Types of Cuts in the Case Quiz

Quick Cook Cuts & Ground Meats

Earn Range® Meat Clerk Quick Cook Cuts & Ground Meats competency badges by completing the Quick Cook Cuts & Ground Meats course.

Skills

  • The student will learn about quick-cook retail cuts.
  • The student will learn different ground meat proteins and how they are sold by texture or form.
  • The student will learn how different types of ground beef are sold by primal specific or lean-to-fat ratios.
  • The student will be able to recommend quick-cook cuts as an ingredient.

Course Activities & Aids

  • Knowledge Check Questions
  • Study Guides
  • 5 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Quick Cook Cuts & Ground Meats Quiz

The Range® Meat Clerk Cuts & Features Certificate includes 8 courses and provides the student with a strong knowledge base regarding identifying and merchandising the multiple cuts in the meat case. You will be able to identify the individual cuts associated with beef, pork, lamb, and chicken, understand cut attributes, and recommend cut substitutes and proper cooking methods to your customers.

Chuck & Shoulder Merchandising

Earn Range® Meat Clerk Chuck & Shoulder competency badges by completing the Chuck & Shoulder Merchandising course, participating in course activities, and passing required course assessments. 

Skills

  • The student will identify pork, lamb, and beef cuts.
  • The student will explain the unique selling features of top sellers.
  • The student will recommend substitutable cuts to the customer.
  • The student will suggest basic cooking methods for each cut.
  • The student will provide preparation tips on flavor rubs, pastes, and marinades.

Course Activities & Aids

  • Knowledge Check Questions
  • Videos
  • Jigsaw Puzzles
  • Study Guides
  • 8 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut Features multiple-choice/true-false quiz
  • Visual identification quizzes

Rib & Rack Merchandising

Earn Range® Meat Clerk Rib & Rack competency badges by completing the Rib & Rack Merchandising course, participating in course activities, and passing required course assessments. 

Skills

  • The student will identify pork, lamb, and beef cuts.
  • The student will explain the unique selling features of top sellers.
  • The student will be able to recommend substitutable cuts to the customer.
  • The student will be able to suggest basic cooking methods for each cut.
  • The student will provide preparation tips on flavor rubs, pastes, and marinades.

Course Activities & Aids

  • Knowledge Check Questions
  • Videos
  • Jigsaw Puzzles
  • Study Guides
  • 7 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut Features multiple-choice/true-false quiz
  • Visual identification quizzes

Loin Merchandising

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

Skills

  • The student will identify pork, lamb, and beef cuts.
  • The student will explain the unique selling features of top sellers.
  • The student will recommend substitutable cuts to the customer.
  • The student will suggest basic cooking methods for each cut.
  • The student will provide preparation tips on flavor rubs, pastes, and marinades.

Course Activities & Aids

  • Knowledge Check Questions
  • Videos
  • Jigsaw Puzzles
  • Study Guides
  • 7 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut features multiple-choice/true-false quiz
  • Visual identification quizzes

Round & Leg Merchandising

Earn Range® Meat Clerk Round and Leg competency badges by completing the Round and Leg Merchandising course, participating in course activities, and passing required course assessments. 

Skills

  • The student will visually identify retail cuts.
  • The student will be able to suggest basic cooking methods for each cut.
  • The student will distinguish between pork, lamb, and beef cuts.
  • The student will explain the unique selling features of popular cuts.
  • The student will be able to suggest substitutable cuts to the customer.

Course Activities & Aids

  • Knowledge Check Questions
  • Videos
  • Jigsaw Puzzles
  • Study Guides
  • 7 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut Features multiple-choice/true-false quiz
  • Visual identification quizzes

Brisket, Plate & Shank Merchandising

Earn Range® Meat Clerk Brisket, Plate, and Shank competency badges by completing the Brisket, Plate, and Shank Merchandising course, participating in course activities, and passing required course assessments. 

Skills

  • The student will visually identify retail cuts.
  • The student will be able to suggest basic cooking methods for each cut.
  • The student will distinguish between pork, lamb, and beef cuts.
  • The student will explain the unique selling features of popular cuts.
  • The student will be able to suggest substitutable cuts to the customer.

Course Activities & Aids

  • Knowledge Check Questions
  • Videos
  • Jigsaw Puzzles
  • Study Guides
  • 7 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut Features multiple-choice/true-false quiz
  • Visual identification quizzes

Bones & Offal Merchandising

Earn Range® Meat Bones and Offal competency badges by completing the  Bones and Offal Merchandising course, participating in course activities, and passing required course assessments. 

Skills

  • The student will visually identify retail cuts.
  • The student will be able to suggest basic cooking methods for each cut.
  • The student will distinguish between pork, lamb, and beef cuts.
  • The student will explain the unique selling features of popular cuts.
  • The student will be able to suggest substitutable cuts to the customer.

Course Activities & Aids

  • Knowledge Check Questions
  • Videos
  • Jigsaw Puzzles
  • Study Guides
  • 7 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut features quiz
  • Visual identification quizzes

Introduction to Chicken

Earn Range® Meat Clerk Introduction to Chicken competency badges by completing the Chicken Merchandising course, participating in course activities, and passing required course assessments.

Skills

  • The student will visually identify retail chicken cuts.
  • The student will be able to suggest basic cooking methods for each cut.
  • The student will distinguish between various chicken parts.
  • The student will explain the unique selling features of popular cuts.
  • The student will be able to suggest substitutable cuts to the customer.

Course Activities & Aids

  • Knowledge Check Questions
  • Videos
  • Jigsaw Puzzles
  • Study Guides
  • 5 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut Features multiple-choice/true-false quiz
  • Visual identification quizzes

The Range® Meat Clerk Cooking Methods & Preparation Tips Certificate includes 3 courses on assisting the customer with choosing the right cut, recommending proper cooking methods, and understanding and suggesting interesting flavor profiles using rubs, pastes, and marinades to match the cut and cooking method.

How to Make Meat Tender

Earn Range® Meat Clerk How to Make Meat Tender competency badges by completing the How to Make Meat Tender course.

Skills

  • The student will be able to recommend types of marinades based on the cut.
  • The student will differentiate between degrees of doneness.
  • The student will be able to help customers in selecting the proper thermometer.

Course Activities & Aids

  • Knowledge Check Questions
  • Videos
  • Study Guides
  • 8 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • How to Make Meat Tender Quiz

Flavor Rubs, Pastes & Marinades

Earn Range® Meat Clerk Flavor Rubs, Pastes & Marinades competency badges by completing the Flavor Rubs, Pastes & Marinades course. 

Skills

  • The student will be able to recommend types of flavor pairings.
  • The student will differentiate between rubs, pastes, and marinades.
  • The student will be able to create popular flavor rubs and pastes.

Course Activities & Aids

  • Knowledge Check Questions
  • Videos
  • Study Guides
  • 7 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Flavor Rubs, Pastes & Marinades Quiz

Types of Cooking Methods

Earn the Range® Meat Clerk Types of Cooking Methods competency Badge by completing the Types of Cooking Methods course, participating in course activities, and passing required course assessments. 

Skills

  • The student will know step-by-step techniques for dry and moist heat cooking.
  • The student will identify each cooking method.
  • The student will differentiate doneness attributes and recommend serving tips.
  • The student will advise the proper raw-to-cooked serving ratio when asked by the customer.

Course Activities & Aids

  • Knowledge Check Questions
  • Videos
  • Study Guides
  • 11 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Types of Cooking Methods Quiz