Section 1, Lecture 1

Gate to Plate

Prerequisites: Range® Meat Clerk Certificate

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 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 IMPS (Institutional Meat Purchase Specifications) of the subprimals and how they facilitate industry trade and clarification.
  • The student will become familiar with the location of key bones and joints in order 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

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Beef Checkoff, © American Lamb Board, © Jennifer Marx Photography, © Certified Angus Beef, © Adobe Stock Art

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