Range® Meat Clerk Cuts & Features Certificate

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Range® Meat Clerk Cuts & Features Certificate (RMC201)
The Range® Meat Clerk Cuts & Features Certificate includes 8 courses and provides the student with a strong knowledge base regarding the identification and merchandising of 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.
Prerequisite:  Range® Meat Clerk Meat Essentials (RMC101)

1
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. 

2
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.

3
Loin Merchandising

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

4
Top & Bottom Sirloin Merchandising

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

5
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. 

6
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. 

7
Bones & Offal Merchandising
1

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. 

8
Introduction to Chicken
1
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