Range® Meat Cutter Lamb Certificate

Enrolled: 10 students
Duration: 3 to 5 hours
Lectures: 5
Level: Intermediate

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 Cutter Lamb course includes 6 lessons and 12 instructional cutting videos on how to cut and merchandise a whole lamb into primals and retail cuts.  Students will learn about the popular lamb cuts,  key bones and understand the primals and their yield percentages.  You will learn how to safely break a whole lamb into primals, subprimals and retail cuts using the proper tools.
Prerequisite:  Range® Meat Cutter Poultry certificate (RMCP401)

1
Whole Lamb
1 hour

This certificate is made up of 6 courses designed to provide your employee with the ability to process a whole into primals, subprimals and retail cuts.

2
Lamb Shoulder Primal
1 hour

This certificate is made up of 6 courses designed to provide your employee with the ability to process a whole into primals, subprimals and retail cuts.

3
Lamb Rib Rack Primal
1 hour

Earn Range® Meat Cutter Lamb Rib Rack Primal competency badges by completing the Lamb Rib Rack Primal Meat Cutter course, watching cutting videos and participating in course activities.

4
Lamb Loin Primal
1 hour

Earn Range® Meat Cutter Lamb Loin Primal competency badges by completing the Lamb Loin Primal Meat Cutter course, watching videos and participating in course activities. 


5
Lamb Breast and Shank
1 hour

Earn Range® Meat Cutter Lamb Breast and Shank Primal competency badges by completing the Lamb Breast and Shank Primal Meat Cutter course, watching cutting videos and participating in course activities. 


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