Section 1, Lecture 3

Range® Meat Cutter | Pork | 403

Range® Meat Cutter Pork Certificate (RMCPK403)

Prerequisite:  Range® Meat Cutter Lamb certificate (RMCL402)

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.

As a student you will have the opportunity to learn skills and earn competency badges by completing the Pork lessons, answering all knowledge check questions, viewing videos, study aids and cut sheets.  Complete each Pork lesson and pass the final course quiz  with a minimum of 80% accuracy to earn the Range® Meat Cutter Pork certificate.

After earning the Range® Meat Cutter Pork certificate (RMCL403)  you will be eligible for the Range® Meat Cutter Beef certificate (404).

Photo Credit:  ©Courtesy of the Pork Board,  ©Adobe Stock, ©Range® Meat Academy, @Jennifer Marx Photography