Section 1, Lecture 4

Range® Meat Beef Cutter Certificate | 404

Range® Meat Cutter Beef Certificate (RMCB404)

Prerequisite:  Range® Meat Cutter Pork (RMCPK403)

Range® Meat Cutter Beef includes 16 lessons and 44 instructional cutting videos on how to cut and merchandise a whole side of beef into primals, subprimals and retail cuts. Students will learn details about the 4 major and 4 minor primals and their subprimals, including key bones and landmarks important in cutting beef.  Lessons cover how to use and choose the right tool for the job, with videos teaching cutting skills and techniques such as deboning and denuding, the 90 degree rule, and how to safely use a bandsaw, handsaw and knives. Students will learn the Latin muscle names, understand carcass yields and yield grade, USDA quality grades and learn how to conduct a yield test.

Students will understand the stages of the product life cycle from gate to plate, food safety, the importance of steak thickness and trim thickness, IMPS numbers and much more.

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

Complete the Meat Cutter Beef course work and earn the Range® Meat Cutter Beef certificate.  This is the final  course in the Range® Meat Cutter certificate program.

Completion of the four Meat Cutter Courses (Poultry, Lamb, Pork & Beef) earns you the title of Range® Meat Cutter.

Photo Credit:© Range® Inc., © Jennifer Marx Photography