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

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

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

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.

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)

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.

Author:  Kari Underly


How to Cut a Whole Meat Bird

Earn Range® Meat Cutter How to Cut a Whole Meat Bird competency badges by completing the course, participating in course activities, and passing required course assessments.

Skills

  • The student will identify the popular meat birds.
  • The student will identify the popular chicken types.
  • The student will understand the anatomy of the meat bird.
  • The student will identify the key poultry bones and joints.
  • The student will learn to cut a whole meat bird.
  • The student will learn to break down a whole chicken.
  • The student will learn merchandising tips for all popular meat birds.

Course Activities & Aids

  • 2 Cutting Videos
  • 6 Knowledge Check Questions
  • Cut Sheets/Study Guide
  • 7 Competency Badges

Course Assessments

  • Knowledge Check Questions

How to Cut and Merchandise a Whole Chicken into Retail Cuts

Earn Range® Meat Cutter How to Cut a Whole Chicken into Retail Cuts competency badges by completing the course, participating in course activities, and passing required course assessments.

Skills

  • The student will learn popular chicken cuts and their yield percentages.
  • The student will identify the key poultry joints and bones. 
  • The student will learn to cut and merchandise chicken leg quarters.
  • The student will learn to cut and merchandise the chicken leg.
  • The student will learn to cut and merchandise the chicken wing. 
  • The student will learn to cut and merchandise the chicken breast.
  • The student will learn price, tenderness, flavor, and availability of information for all chicken parts.
  • The student will understand the key components of food safety and sanitation.
  • The student will understand the importance of injury prevention.

Course Activities & Aids

  • 5 Cutting Videos
  • 11 Knowledge Check Questions
  • Cut Sheets
  • 6 Competency Badges

Course Assessments

  • Knowledge Check Questions

How to Spatchcock & Debone a Whole Chicken

Earn Range® Meat Cutter How to Spatchcock & Debone a Whole Chicken competency badges by completing the course, participating in course activities, and passing required course assessments.

Skills

  • The student will learn to cut and merchandise a spatchcock chicken.
  • The student will learn to debone a whole chicken. 
  • The student will learn whole deboned chicken options.
  • The student will learn to create a chicken rosette.

Course Activities & Aids

  • 3 Cutting Videos
  • 6 Knowledge Check Questions
  • Cut Sheets
  • 8 Competency Badges

Course Assessments

  • Knowledge Check Questions

How to Grind Poultry and Make Sausage

Earn Range® Meat Cutter How to Grind Poultry & Make Sausage competency badges by completing the course, participating in course activities, and passing required course assessments.

Skills

  • The student will learn to grind chicken/poultry.
  • The student will be able to identify the parts of a meat grinder.
  • The student will understand the anatomy of the meat bird.
  • The student will learn merchandising tips for ground poultry. 
  • The student will learn to make fresh chicken sausage.
  • The student will learn about the equipment, tools, casings, and spices used to make sausage.
  • The student will understand the key components of food safety and sanitation.   
  • The student will understand the importance of injury prevention.

Course Activities & Aids

  • 2 Videos - Grinding Poultry and Making Sausage
  • 5 Knowledge Check Questions
  • Cut Sheets
  • 9 Competency Badges

Course Assessments

  • Knowledge Check Questions

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.

Author:  Kari Underly

Whole Lamb

Earn Range® Meat Cutter Whole Lamb badges by completing the Whole Lamb course and participating in course activities.   

Skills

  • The student will learn about important aspects of sheep production and lamb consumption in the U.S. and worldwide. 
  • The student will understand the terminology and definitions of sheep and lamb (ewe, ram, spring lamb).
  • The student will learn how sheep are raised. 
  • The student will learn about the characteristics and benefits of American Lamb. 
  • The student will identify the 4 major primals and 2 minor primals of the lamb.
  • The student will become familiar with lamb anatomy and understand the yield contribution of each of the lamb primals and subprimals. 
  • The student will learn to safely cut lamb primals using both a handsaw and a bandsaw. 
  • The student will learn to identify the key bones of the whole lamb. 
  • The student will become familiar with the IMPS numbers, and Latin cut names.

Course Activities & Aids

  • 2 Instructional Cutting Videos with Kari Underly
  • Safety tips, Sanitation tips, and Cutting tips  throughout the course 
  • Diagrams, Charts, and Study Aids
  • Drag & Drop Activity 
  • Interactive Icons
  • 4 Competency Badges

Course Assessments   

  • Knowledge Check Questions to reinforce learnings

Lamb Shoulder Primal

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

Author:  Kari Underly

Skills

  • The student will identify the location of the Lamb shoulder primal and understand the key features.
  • The student will learn the Lamb shoulder primal yield contribution.
  • The student will identify the key bones and glands of the Lamb 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 Lamb 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 Lamb shoulder using the proper tools.
  • The student will learn how to debone the Lamb shoulder into retail cuts using the proper tools.
  • The student will learn merchant tips helpful in marketing, displaying, and promoting the Lamb shoulder.
  • The student will become familiar with the IMPS and UPC numbers.
  • The student will become familiar with the Latin names for retail cuts.
  • The student will learn how to debone the Lamb shoulder using the proper tools.

Course Activities & Aids

  • 2 Instructional Cutting Videos with Kari Underly
  • Safety tips, Sanitation tips, and Cutting tips  throughout the course
  • Diagrams, Charts, and Study Aids
  • Drag & Drop Activity
  • Interactive Icons
  • 1 Competency Badge

Course Assessments

  • Knowledge Check Questions - throughout the lesson to support Lamb shoulder learnings and prepare for Final Lamb Quiz
  • Twenty-item Random Question Final Lamb Quiz after completing  ALL Lamb courses - Must pass with  80% accuracy.

Lamb Rib Rack Primal

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

Skills

  • The student will identify the location of the Lamb Rib Rack primal and understand the key features.
  • The student will identify the key bones of the Lamb Rib Rack primal and understand how to use these landmarks to make the correct cuts.
  • The student will learn common Lamb meat cutting terms.
  • The student will learn about the important aspects of Lamb USDA quality grades and inspection.
  • The student will learn basic cutting methods and techniques to cut the Lamb Rib Rack primal into roasts and chops.
  • The student will learn how to cut the popular cuts from the Lamb Rib Rack primal using the proper tools.
  • The student will learn how to French a Lamb Rib Rack.
  • The student will learn merchant tips helpful in marketing and promoting the Lamb Rib Rack retail cuts.
  • The student will become familiar with the LambRibRack  IMPS and UPC numbers.
  • The student will become familiar with the Latin names for Rib Rack retail cuts.

Course Activities & Aids

  • 2 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
  • 5 Competency Badges

Course Assessments

  • Knowledge Check Questions - throughout the lesson to support Lamb shoulder learnings and prepare for Final Lamb Course Quiz
  • Twenty-item Random Question Final Lamb Course Quiz after completing  ALL Lamb lessons. Must pass with  80% accuracy.

Lamb Loin Primal

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

Skills

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

Course Activities & Aids

  • 2 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
  • 4 Competency Badges

Course Assessments

  • Knowledge Check Questions - throughout the lesson to support Loin primal learnings and prepare for the Final Lamb Course Quiz
  • Twenty-item Random Question Final Lamb Course Quiz after completing  ALL Lamb lessons. Must pass with  80% accuracy.

Lamb Leg Primal

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

Skills

  • The student will identify the location of the Lamb leg primal and understand the key features.
  • The student will learn to differentiate between the sirloin half and the shank half of the Lamb leg primal.
  • The student will learn about the yield contribution of the Lamb leg primal.
  • The student will identify the Lamb leg primal's key bones and glands and understand how to use these landmarks to make the correct cuts.
  • The student will learn basic cutting methods and techniques to cut the Lamb leg primal into roasts and chops.
  • The student will learn how to safely cut the popular retail cuts from the Lamb 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 Lamb leg retail cuts.
  • The student will become familiar with the Lamb IMPS and UPC numbers and Latin names for retail cuts.

Course Activities & Aids

  • 2 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
  • 5 Competency Badges

Course Assessments

  • Knowledge Check Questions - throughout the lesson to support Leg primal learnings and prepare for the Final Lamb Course Quiz
  • Twenty-item Random Question Final Lamb Course Quiz after completing  ALL Lamb primal lessons. Must pass with  80% accuracy.

Lamb Breast and Shank

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

Skills

  • The student will identify the location of the Lamb breast and shank primals and understand the key features.
  • The student will learn about the yield contribution of the Lamb breast and shank primals.
  • The student will identify the ribs and key bones of the Lamb breast and shank 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 Lamb breast.
  • The student will learn how to safely process the Lamb foreshank and hindshank using the proper tools.
  • The student will learn how to process the popular cuts from the Lamb breast and shank primals.
  • The student will become familiar with the Lamb IMPS and UPC numbers for retail cuts.
  • The student will review all the retail cuts from the Whole Lamb.
  • The student will review all the added value cuts from the Whole Lamb.

Course Activities & Aids

  • 3 Instructional Cutting Video with Kari Underly
  • 2 Overview Videos:  All Lamb Retail Cuts and Value Added cuts from the Whole lamb
  • Interactive Icons and Charts
  • Tools Guide
  • Cut Charts & Study Aids
  • 3 Competency Badges

Course Assessments

  • Knowledge Check Questions - throughout the lesson to support breast and shank primal learnings and prepare for the Final Lamb Course Quiz
  • Twenty-item Random Question Final Lamb Course Quiz after completing  ALL Lamb primal lessons. Must pass with  80% accuracy.

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, how to make sausage, and an introduction to 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 concerning food safety.

Author:  Kari Underly


Raising Hogs

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 worldwide.
  • 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 breakpoints.

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%)

Pork Shoulder Primal

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 the 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.

Pork Loin Primal

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 the 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.

Pork Leg Primal

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 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 the 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 the 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.

Pork Side & Curing Cuts

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 process a Pork Side using the proper tools safely.
  • 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 the 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.

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.

Author: Kari Underly

Gate to Plate

Earn Range® Meat Cutter Gate to Plate badges by completing the Gate to Plate course, participating in course activities.   

Skills

  • The student will learn about the different types of cattle  (Bos Taurus, Bos Indicus).
  • The student will learn about the different types of beef (Halal, Kosher, Organic, Natural, Antibiotic-free).
  • The student will understand the difference between grass-finished,  grain-finished, and pasture-raised. 
  • The student will learn the 12 steps from gate to plate (cattle grazing to the customer ). 
  • The student will understand how a cow is split into 2 sides, each with a hindquarter and a forequarter. 
  • The student will identify the 4 major primals and the 4 minor primals of the cow.
  • The student will become familiar with beef primal yield percentages and their importance in maximizing retail sales value.
  • The student will understand the IMPS (Institutional Meat Purchase Specifications) of the subprimals and how they facilitate industry trade and clarification.
  • The student will become familiar with key bones and joints' location to successfully primal large quarters of beef.

Course Activities & Aids

  • Diagrams,  Charts, and Study Aids
  • Interactive Icons
  • 1 Competency Badge

Course Assessments

  • Knowledge Check Questions to reinforce learnings

Forequarter and Hindquarter

Earn Range® Meat Cutter Forequarter and Hindquarter competency badges by completing the Forequarter and Hindquarter course,  participating in course activities, and passing required course assessments.  

Skills

    • The student will learn the separation points used to break a beef side into a Forequarter and a Hindquarter.  
    • The student will be able to identify the primals of the forequarter and hindquarter visually. 
    • The student will be able to identify the distinctive features of the forequarter and the hindquarter. 
    • The student will be able to identify the key bones and landmarks to process the Forequarter and the hindquarter.
    • The student will learn to score and break the Forequarter into its 4 major primals.
    • The student will learn to score and break the Hindquarter into its 3 major primals.
    • The student will understand the five beef yield grades and how they are assigned. 
    • The student will learn valuable merchant and cutter details for merchandising the Forequarter and the Hindquarter.

    Course Activities & Aids

    • 20 Knowledge Check Questions - throughout the lesson to reinforce learnings 
    • 7 Instructional Cutting Videos with Kari Underly 
    • Cut Steps and Cutting Descriptions to support videos
    • Interactive Icons and Charts, Drag & Drop
    • Cutter and Merchant Details for the Forequarter and Hindquarter 
    • Cut Charts & Study Aids 
    • 2  Competency Badges

    Course Assessments

    • Twenty-item Random Question Quiz after completing the Gate-to-Plate and Forequarter and Hindquarter Lessons. Must pass with  80% accuracy. 

    Chuck & Shoulder Primal 

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

    Skills

    • The student will identify the chuck primal's location with the two halves - the blade half and the arm half.
    • The student will identify the location and features of the Chuck subprimals.  
    • The student will learn basic cutting methods and techniques for the chuck primal, subprimals, and retail cuts.
    • The student will learn what a yield cutting test is and how data are collected.
    • The student will learn the yield contribution of the Chuck and Shoulder to the beef carcass and the importance of these data in understanding the value of the primal and subprimals. 
    • The student will identify the Chuck primal's key bones and understand how to use these landmarks to make the correct cuts.
    • The student will become familiar with the IMPS numbers of the subprimals.
    • The student will become familiar with the Latin muscle names of the Chuck retail cuts.
    • The student will understand the merchandising options available when cutting the Chuck primal and subprimals.
    • The student will learn to cut the Chuck primal into its subprimals and retail cuts.

      Course Activities & Aids

      • 10 Knowledge Check Questions - throughout each lesson to support learnings
      • 8 Instructional Cutting Videos with Kari Underly 
      • Cut Steps and Cutting Descriptions to support the videos
      • Interactive Icons and Charts 
      • Cutter and Merchant Details for Chuck Subprimals 
      • Cut Charts & Study Aids 
      • 8 Competency Badges

      Course Assessments

      • Ten-item Random Question Chuck Quiz - Must pass with  80% accuracy.
      • Ten-item Random Question Shoulder Quiz - Must pass with  80% accuracy.

        Beef Rib Primal

        Earn Range® Meat Cutter Beef Rib Primal competency badges by completing the Beef Rib Primal Meat Cutter course, participating in course activities, and passing required course assessments.  

        Skills

        • The student will be able to identify the location and describe the features of the Rib primal and subprimals. 
        • The student will learn basic cutting methods and techniques for the Rib primal, subprimals, and retail cuts.
        • The student will learn the Rib's yield contribution to the beef carcass and the importance of these data in understanding the value of the primal and subprimals. 
        • The student will identify the Rib primal's key bones and understand how to use these landmarks to make the correct cuts.
        • The student will become familiar with the IMPS numbers of the Rib subprimals.
        • The student will become familiar with the Latin muscle names of the Rib retail cuts.
        • The student will learn how a carcass is graded, what the grades indicate, and how these grades are used to market beef. 
        • The student will understand the merchandising options available when cutting the Rib primal and subprimals.
        • The student will learn to cut the Rib primal into its subprimals and retail cuts.

          Course Activities & Aids

          • 10 Knowledge Check Questions - throughout the lesson to support learnings
          • 3 Instructional Cutting Videos with Kari Underly 
          • Cut Steps and Cutting Descriptions to support the video
          • Interactive Icons and Charts, Drag & Drop 
          • Cutter and Merchant Details for Rib Subprimals 
          • Cut Charts & Study Aids 
          • 8 Competency Badges

          Course Assessments

          • Ten-item Random Question Rib Quiz - Must pass with  80% accuracy.

          Beef Loin Primal

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

          Skills

          • The student will be able to identify the location and describe the features of the Loin primal and subprimals. 
          • The student will learn basic cutting methods and techniques for the Loin primal, subprimals, and retail cuts.
          • The student will learn the yield contribution of the Loin to the beef carcass and the importance of these data in understanding the value of the primal and subprimals. 
          • The student will identify the Loin primal's key bones and understand how to use these landmarks to make the correct cuts.
          • The student will become familiar with the IMPS numbers of the Loin subprimals.
          • The student will become familiar with the Latin muscle names of the Loin retail cuts.
          • The student will learn about the loin's unique purchasing features, such as yield grade and tail length.
          • The student will learn the importance of steak thickness and trim thickness. 
          • The student will understand the merchandising options available when cutting the Loin primal and subprimals.
          • The student will learn to cut the Loin primal into its subprimals and retail cuts.

            Course Activities & Aids

            • 10 Knowledge Check Questions - throughout the lesson to support learnings
            • 6 Instructional Cutting Videos with Kari Underly 
            • Cut Steps and Cutting Descriptions to support the video
            • Interactive Icons and Charts, Drag & Drop 
            • Cutter and Merchant Details for Loin Subprimals 
            • Cut Charts & Study Aids 
            • 8 Competency Badges

            Course Assessments

            • Ten-item Random Question Loin Quiz - Must pass with  80% accuracy.
            • Ten-item Random Question Top Loin & Tenderloin Quiz - Must pass with  80% accuracy.

            Beef Sirloin Primal

            Earn Range® Meat Cutter Beef Sirloin Primal competency badges by completing the Beef Sirloin Meat Cutter course, participating in course activities, and passing required course assessments.  

            Skills

            • The student will be able to identify the location and describe the features of the Sirloin subprimals. 
            • The student will learn basic cutting methods and techniques for the Sirloin subprimals and retail cuts.
            • The student will learn the yield contribution of the Sirloin subprimals to the loin primal and the importance of these data in understanding the value of these cuts. 
            • The student will identify the key bones of the Sirloin subprimals and understand how to use these landmarks to make the correct cuts.
            • The student will become familiar with the IMPS numbers of the Sirloin subprimals.
            • The student will become familiar with the Latin muscle names of the Sirloin retail cuts.
            • The student will learn how and when to use the denuding cutting technique.
            • The student will understand the merchandising options available when cutting the Sirloin subprimals.
            • The student will learn to cut the Sirloin subprimals into retail cuts.

              Course Activities & Aids

              • 10 Knowledge Check Questions - throughout the lesson to support learnings
              • 6 Instructional Cutting Videos with Kari Underly 
              • Cut Steps and Cutting Descriptions to support videos
              • Interactive Icons and Charts, Drag & Drop 
              • Cutter and Merchant Details for Sirloin Subprimals 
              • Cut Charts & Study Aids 
              • 8 Competency Badges

              Course Assessments

              • Ten-item Random Question Sirloin Quiz - Must pass with  80% accuracy.
              • Ten-item Random Question Top Sirloin Quiz - Must pass with  80% accuracy.
              • Ten-item Random Question Bottom Sirloin Quiz - Must pass with  80% accuracy.

              Beef Round Primal

              Earn Range® Meat Cutter Beef Round Primal competency badges by completing the Beef Round Primal Meat Cutter course, participating in course activities, and passing required course assessments.  

              Skills

              • The student will be able to identify the location and describe the features of the Round primal and subprimals. 
              • The student will learn basic cutting methods and techniques for the Round primal, subprimals, and retail cuts.
              • The student will learn the yield contribution of the Round to the beef carcass and the importance of these data in understanding the value of the primal and subprimals. 
              • The student will identify the Round primal's key bones and understand how to use these landmarks to make the correct cuts.
              • The student will become familiar with the IMPS numbers of the Round subprimals.
              • The student will become familiar with the Latin muscle names of the Round retail cuts.
              • The student will understand the merchandising options available when cutting the Round primal and subprimals.
              • The student will learn to cut the Round primal into its subprimals and retail cuts.

                Course Activities & Aids

                • 10 Knowledge Check Questions - throughout the lesson to support learnings
                • 8 Instructional Cutting Videos with Kari Underly 
                • Cut Steps and Cutting Descriptions to support the video
                • Interactive Icons and Charts, Drag & Drop 
                • Cutter and Merchant Details for Round Subprimals 
                • Cut Charts & Study Aids 
                • 8 Competency Badges

                Course Assessments

                • Ten-item Random Question Round Quiz  - Must pass with  80% accuracy.
                • Ten-item Random Question Top Round Quiz  - Must pass with  80% accuracy.
                • Ten-item Random Question Bottom Round Quiz  - Must pass with  80% accuracy.
                • Ten-item Random Question Round Sirloin Tip Quiz  - Must pass with  80% accuracy.

                Brisket, Plate & Flank Primals

                Earn Range® Meat Cutter Brisket, Plate & Flank Primals competency badges by completing the Brisket, Plate & Flank Primals Meat Cutter course, participating in course activities, and passing required course assessments.  

                Skills

                • The student will identify the location of the Brisket, Plate & Flank primals and understand that they are referred to as the “thin meats.” 
                • The student will identify the location and understand the features of the Brisket, Plate & Flank primals.
                • The student will learn about muscle fiber direction and the importance of the 90-degree rule.
                • The student will learn basic cutting methods and techniques for the Brisket, Plate & Flank primals, subprimals, and retail cuts.
                • The student will learn the yield contribution of the Brisket, Plate, and Flank to the beef carcass and the importance of these data in understanding the value of the primals. 
                • The student will identify the key bones of the Brisket, Plate & Flank primals and understand how to use these landmarks to make the correct cuts.
                • The student will become familiar with the IMPS numbers of the Brisket, Plate & Flank subprimals.
                • The student will understand the merchandising options available when cutting the Brisket, Plate & Flank primals, subprimals, and retail cuts. 
                • The student will learn to cut the Brisket, Plate & Flank primals into their subprimals and retail cuts.

                  Course Activities & Aids

                  • 10 Knowledge Check Questions - throughout the lesson to support learnings
                  • 6 Instructional Cutting Videos with Kari Underly 
                  • Cut Steps and Cutting Descriptions to support videos
                  • Interactive Icons  and Charts, Drag & Drop 
                  • Cutter and Merchant Details for Brisket, Plate & Flank primals  
                  • Cut Charts & Study Aids 
                  • 8 Competency Badges

                  Course Assessments

                  • Ten-item Random Question Quiz - Must pass with  80% accuracy.