Range® Meat Cutter Pork Certificate

Duration: 5 to 7 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 Pork course includes 5 lessons and 17 instructional cutting videos on how to cut and merchandise a whole hog into primals and retail cuts.  Students will learn about the popular pork cuts, key bones and understand the primals and their yield percentages.  You will learn how to safely break a whole hog. One side is processed for retail, the other side is processed into cuts for curing.  The student will learn to process the whole hog into subprimals and retail cuts using the proper tools.

Prerequisite:  Range® Meat Cutter Lamb certificate (RMCP402)

1
Raising Hogs
1 hour

Earn Range® Meat Cutter Raising Hogs badges by completing the Raising Hog course and participating in course activities.  


2
Pork Shoulder Primal
1.5 hours

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

3
Pork Loin Primal
1.5 hours

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

4
Pork Leg Primal
1.5 hours

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

5
Pork Side & Curing Cuts
2 hours

Earn Range® Meat Cutter Pork Side & Curing Cuts competency badges by completing the Pork Side & Curing Cuts course, watching videos and participating in course activities. 

Be the first to add a review.

Please, login to leave a review
Ask a question
close slider