Section 1, Lecture 2

Beef Forequarter and Hindquarter

Prerequisites: Gate to Plate Lesson

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 side of beef into a Forequarter and a Hindquarter.
  • The student will be able to visually identify the primals of the forequarter and hindquarter.
  • 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 hHndquarter.
  • 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 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.

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Beef Checkoff, © Jennifer Marx Photography, © Adobe Stock Art