Section 1, Lecture 4

Beef Rib Primal

Prerequisite:  Beef Chuck Primal Lesson

Earn Range® Meat Cutter Beef Rib Primal competency badges by completing the Beef Rib Primal Meat Cutter course, participating in course activities and passing required course assessments.

Skills

  • The student will be able to identify the location and describe the features of the Rib primal and subprimals.
  • The student will learn basic cutting methods and techniques for the Rib primal, subprimals and retail cuts.
  • The student will learn the yield contribution of the Rib to the beef carcass, and the importance of these data in understanding the value of the primal and subprimals.
  • The student will identify the key bones of the Rib primal and understand how to use these landmarks to make the correct cuts.
  • The student will become familiar with the IMPS numbers of the Rib subprimals.
  • The student will become familiar with the Latin muscle names of the Rib retail cuts.
  • The student will learn how a carcass is graded, what the grades indicate, and how these grades are used to market beef.
  • The student will understand the merchandising options available when cutting the Rib primal and subprimals.
  • The student will learn to cut the Rib primal into its subprimals and retail cuts.

Course Activities & Aids

  • 10 Knowledge Check Questions – throughout lesson to support learnings
  • 3 Instructional Cutting Videos with Kari Underly
  • Cut Steps and Cutting Descriptions to support the video
  • Interactive Icons and Charts, Drag & Drop
  • Cutter and Merchant Details for Rib Subprimals
  • Cut Charts & Study Aids
  • 8 Competency Badges

Course Assessments

  • Ten-item Random Question Rib Quiz – Must pass with  80% accuracy.

Author:  Kari Underly

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

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