Range® Meat Clerk Cooking Methods & Preparation Tips Certificate
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 Range® Meat Clerk Cooking Methods & Preparation Tips Certificate
This 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.
Prerequisite: Range® Meat Clerk Cuts & Features (RMC202)
Earn Range® Meat Clerk How to Make Meat Tender competency badges by completing the How to Make Meat Tender course
Earn Range® Meat Clerk Flavor Rubs, Pastes & Marinades competency badges by completing the Flavor Rubs, Pastes & Marinades course.
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.