Range® Meat Clerk & Cutter Certificate Bundle
The Butcher’s Paper
- How to dry age a steak at home.
- Range® Meat Academy Approved by the Illinois Board of Higher Education
- Valentine’s Day Bone-in Ribeye Dinner for Two!
- Carve the turkey, spatchcock style!
- Shin Shank Redemption
- It’s That Time of Year! Know Your Kosher Cuts.
- Keep it Sharp, and Keep Cutting!
- Make the Most of Marinating
RANGE® MEAT CLERK CUTS & FEATURES CERTIFICATE (RMC201)
Cuts & Features includes 8 courses. To begin with, we provide the student with a strong knowledge base regarding the identification of over 240 cuts in the meat case. This includes how to merchandise the individual cuts associated with beef, pork, lamb and chicken. Furthermore, students will understand cut attributes, and how to recommend substitutable cuts and proper cooking methods to customers.
The online Range® Meat Clerk Certificate program is made up of 16 courses designed to give you the tools and confidence to provide your customer with a great experience at the meat case.
Our comprehensive program is divided into 3 manageable Range® Meat Clerk Certificate sections.
The online Range® Meat Cutter certificate program is made up of 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.
This certificate includes 5 courses will cover customer service, basic meat knowledge, recognition of the various types of cuts in the meat case, and instruction on how to use meat as an ingredient.
This certificate includes 8 courses will cover beef, pork, lamb and chicken. Learn to identify cuts & attributes, recommend cut substitutes and proper cooking methods to your customers.
This certificate includes 3 courses will assist your employee with recommending proper cooking methods, suggest flavor profiles, rubs, pastes, and marinades to match cuts and cooking method.
This certificate is made up of 4 courses designed to provide your employee with the ability to process a whole bird into retail cuts.
This certificate is made up of 6 courses designed to provide your employee with the ability to process a whole into primals, subprimals and retail cuts.