INCLUDED WITH THE RANGE® MEAT CLERK CERTIFICATE PROGRAM! Range® Meat Clerk Cuts & Features Certificate (RMC201) The Range® Meat Clerk Cuts & Features Certificate includes 8 courses and provides the student with a strong knowledge base regarding the identification and merchandising of the multiple cuts in the meat case. You will be able to identify the individual cuts associated with beef, pork, lamb and chicken, understand cut attributes, and recommend cut substitutes and proper cooking methods to your customers. Prerequisite: Range® Meat Clerk Meat Essentials (RMC101)

Chuck & Shoulder Merchandising

Earn Range® Meat Clerk Chuck & Shoulder competency badges by completing the Chuck & Shoulder Merchandising course, participating in course activities and passing required course assessments. 


Prerequisite: Quick Cook Cuts

Earn Range® Meat Clerk Chuck & Shoulder competency badges by completing the Chuck & Shoulder Merchandising course, participating in course activities and passing required course assessments.

Skills

  • The student will identify pork, lamb and beef cuts.
  • The student will explain unique selling features of top sellers.
  • The student will recommend substitutable cuts to the customer.
  • The student will suggest basic cooking methods for each cut.
  • The student will provide preparation tips on flavor rubs, pastes and marinades.

Course Activities & Aids

  • Knowledge Check Questions
  •  Videos
  • Jigsaw Puzzles
  • Study Guides
  • 8 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut Features multiple choice/true-false quiz
  • Visual identification quizzes

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Beef Checkoff, © American Lamb Board, © Jennifer Marx Photography, © Certified Angus Beef, © Adobe Stock Art

Rib & Rack Merchandising

Earn Range® Meat Clerk Rib & Rack competency badges by completing the Rib & Rack Merchandising course, participating in course activities and passing required course assessments.


Prerequisite: Chuck & Shoulder Merchandising

Earn Range® Meat Clerk Rib & Rack competency badges by completing the Rib & Rack Merchandising course, participating in course activities and passing required course assessments.

Skills

  • The student will identify pork, lamb and beef cuts.
  • The student will explain unique selling features of top sellers.
  • The student will be able to recommend substitutable cuts to the customer.
  • The student will be able to suggest basic cooking methods for each cut.
  • The student will provide preparation tips on flavor rubs, pastes and marinades.

Course Activities & Aids

  • Knowledge Check Questions
  •  Videos
  • Jigsaw Puzzles
  • Study Guides
  • 7 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut Features multiple-choice/true-false quiz
  • Visual identification quizzes

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Beef Checkoff, © American Lamb Board, © Jennifer Marx Photography,© Certified Angus Beef, © Adobe Stock Art

Loin Merchandising

Earn Range® Meat Clerk Loin competency badges by completing the Loin Merchandising course, participating in course activities and passing required course assessments. 


Prerequisite:  Rib Merchandising 

Earn Range® Meat Clerk Loin competency badges by completing the Loin Merchandising course, participating in course activities and passing required course assessments.

Skills

  • The student will identify pork, lamb and beef cuts.
  • The student will explain unique selling features of top sellers.
  • The student will recommend substitutable cuts to the customer.
  • The student will suggest basic cooking methods for each cut.
  • The student will provide preparation tips on flavor rubs, pastes and marinades.

Course Activities & Aids 

  • Knowledge Check Questions
  •  Videos
  • Jigsaw Puzzles
  • Study Guides
  • 7 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut eatures multiple choice/true-false quiz
  • Visual identification quizzes

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Beef Checkoff, © American Lamb Board, © Jennifer Marx Photography, © Certified Angus Beef, © Adobe Stock Art

Top & Bottom Sirloin Merchandising

Earn Range® Meat Clerk Top & Bottom Sirloin competency badges by completing the Top & Bottom Sirloin Merchandising course, participating in course activities and passing required course assessments. 


Earn Range® Meat Clerk Top & Bottom Sirloin competency badges by completing the Top & Bottom Sirloin Merchandising course, participating in course activities and passing required course assessments.

Skills

  • The student will identify pork, lamb and beef cuts.
  • The student will explain unique selling features of top sellers.
  • The student will be able to recommend substitutable cuts to the customer.
  • The student will be able to suggest basic cooking methods for each cut.
  • The student will be able to provide preparation tips on flavor rubs, pastes and marinades.

Course Activities & Aids

  • Knowledge Check Questions
  •  Videos
  • Jigsaw Puzzles

Study Guides

  • 7 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut Features multiple choice/true-false quiz
  • Visual identification quizzes

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Beef Checkoff, © American Lamb Board, © Jennifer Marx Photography,© Certified Angus Beef, © Adobe Stock Art

Round & Leg Merchandising

Earn Range® Meat Clerk Round and Leg competency badges by completing the Round and Leg Merchandising course, participating in course activities and passing required course assessments. 


Earn Range® Meat Clerk Round and Leg competency badges by completing the Round and Leg Merchandising course, participating in course activities and passing required course assessments.

Skills

  • The student will visually identify retail cuts.
  • The student will be able to suggest basic cooking methods for each cut.
  • The student will distinguish between pork, lamb and beef cuts.
  • The student will explain unique selling features of popular cuts.
  • The student will be able to suggest substitutable cuts to the customer.

Course Activities & Aids

  • Knowledge Check Questions
  •  Videos
  • Jigsaw Puzzles
  • Study Guides
  • 7 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut Features multiple choice/true-false quiz
  • Visual identification quizzes

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Beef Checkoff, © American Lamb Board, © Jennifer Marx Photography, © Certified Angus Beef, © Adobe Stock Art

Brisket, Plate & Shank Merchandising

Earn Range® Meat Clerk Brisket, Plate and Shank competency badges by completing the Brisket, Plate and Shank Merchandising course, participating in course activities and passing required course assessments. 


Earn Range® Meat Clerk Brisket, Plate and Shank competency badges by completing the Brisket, Plate and Shank Merchandising course, participating in course activities and passing required course assessments.

Skills

  • The student will visually identify retail cuts.
  • The student will be able to suggest basic cooking methods for each cut.
  • The student will distinguish between pork, lamb and beef cuts.
  • The student will explain unique selling features of popular cuts.
  • The student will be able to suggest substitutable cuts to the customer.

Course Activities & Aids

  • Knowledge Check Questions
  •  Videos
  • Jigsaw Puzzles
  • Study Guides
  • 7 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut Features multiple choice/true-false quiz
  • Visual identification quizzes

Author:  Kari Underly

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

Bones & Offal Merchandising

Earn Range® Meat Bones and Offal competency badges by completing the  Bones and Offal Merchandising course, participating in course activities, and passing required course assessments. 


Earn Range® Meat Bones and Offal competency badges by completing the  Bones and Offal Merchandising course, participating in course activities, and passing required course assessments.

Skills

  • The student will visually identify retail cuts.
  • The student will be able to suggest basic cooking methods for each cut.
  • The student will distinguish between pork, lamb and beef cuts.
  • The student will explain unique selling features of popular cuts.
  • The student will be able to suggest substitutable cuts to the customer.

Course Activities & Aids

  • Knowledge Check Questions
  •  Videos
  • Jigsaw Puzzles
  • Study Guides
  • 7 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut features quiz
  • Visual identification quizzes

Author:  Kari Underly

Photo Credits:  © Range® Inc., © The Beef Checkoff, © American Lamb Board, © Jennifer Marx Photography,  © Certified Angus Beef, © Adobe Stock Art

Introduction to Chicken

Earn Range® Meat Clerk Introduction to Chicken competency badges by completing the Chicken Merchandising course, participating in course activities and passing required course assessments. Skills

  • The student will visually identify retail chicken cuts.
  • The student will be able to suggest basic cooking methods for each cut.
  • The student will distinguish between various chicken parts.
  • The student will explain unique selling features of popular cuts.
  • The student will be able to suggest substitutable cuts to the customer.

Course Activities & Aids

  • Knowledge Check Questions
  •  Videos
  • Jigsaw Puzzles
  • Study Guides
  • 5 Competency Badges

Course Assessments

  • Knowledge Check Questions
  • Cut Features multiple choice/true-false quiz
  • Visual identification quizzes

Author:  Kari Underly

Photo Credits:  © Adobe Stock Art, © Chicken Council