The online Range® Meat Clerk Certificate program is made up of 16 courses designed to give you the tools and confidence to provide your customer with a great experience at the meat case. Our comprehensive program is divided into 3 manageable Range® Meat Clerk Certificate sections. The online Range® Meat Cutter certificate program is made up of 23 engaging and interactive meat cutting lessons designed to enable students to succeed in the meat business. Included are over 10 hours of lively, instructional cutting videos.  We cover poultry, lamb, pork and chicken. Our comprehensive course is divided into 4 manageable Range® Meat Cutter certificate sections.

Range® Meat Clerk | 101

This certificate includes 5 courses will cover customer service, basic meat knowledge, recognition of the various types of cuts in the meat case, and instruction on how to use meat as an ingredient.


The Range® Meat Clerk Meat Essentials Certificate includes 5 courses and covers exemplary customer service and understanding of meat basics knowledge, along with characteristics of primals and subprimals, recognition of  the various types of cuts in the meat case, and instruction on how to use meat as an ingredient (slices, cubed, ground meats).

As a student you will have the opportunity to learn skills and earn 25 competency badges by completing the course work, answering knowledge check questions, viewing videos, solving jigsaw puzzles and utilizing study aids.  Complete each course and pass the course quizzes with a minimum of 80% accuracy to earn the Range® Meat Clerk Meat Essentials Certificate.

After earning the Range® Meat Clerk Meat Essentials Certificate,  you will be eligible for the Range® Meat Clerk Cuts & Features Certificate, and finally the Range® Meat Clerk Cooking Methods & Preparation Tips Certificate.

The goal is to earn all 3 Range® Meat Clerk Certificates and achieve the title of Range® Meat Clerk.

Range® Meat Clerk | 201

This certificate includes 8 courses will cover beef, pork, lamb and chicken. Learn to identify cuts & attributes, recommend cut substitutes and proper cooking methods to your customers. 


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.

As a student you will have the opportunity to learn skills and earn 55 competency badges by completing the course work, answering knowledge check questions, viewing videos, solving jigsaw puzzles and utilizing study aids.  Complete each course and pass the course quizzes with a minimum of 80% accuracy to earn the Range® Meat Clerk Cuts & Features Certificate.

After earning the Range® Meat Clerk Cuts & Features Certificate,  you will be eligible for the Range® Meat Clerk Cooking Methods & Preparation Tips Certificate (RMC301).

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

Range® Meat Clerk | 301

This certificate includes 3 courses will assist your employee with recommending proper cooking methods, suggest flavor profiles, rubs, pastes, and marinades to match cuts and cooking method.


The Range® Meat Clerk Cooking Methods & Preparation Tips Certificate includes 3 courses on assisting the customer with choosing the right cut, recommending proper cooking methods, and understanding and suggesting interesting flavor profiles using rubs, pastes, and marinades to match the cut and cooking method.

As a student you will have the opportunity to learn skills and earn 26 competency badges by completing the course work, answering knowledge check questions, viewing videos, solving jigsaw puzzles and utilizing study aids.  Complete each course and pass the course quizzes with a minimum of 80% accuracy to earn the Range® Meat Clerk:  Cooking Methods & Preparation Tips Certificate.

After successfully completing  the Range® Meat Clerk Cooking Methods & Preparation Tips Certificate,  you will have earned all 3 Range® Meat Clerk Certificates and achieved the title of Range® Meat Clerk.

Photo Credit:  © American Lamb Board

Range® Meat Cutter Poultry Certificate | 401

This certificate is made up of 4 courses designed to provide your employee with the ability to process a whole bird into retail cuts.

The online Range® Meat Cutter certificate program is made up of 23 engaging and interactive meat cutting lessons designed to enable students to succeed in the meat business. Included are over 10 hours of lively, instructional cutting videos.  We cover poultry, lamb, pork and chicken.Our comprehensive course is divided into 4 manageable Range® Meat Cutter certificate sections:

RANGE® MEAT CUTTER POULTRY (RMCP401)

RANGE® MEAT CUTTER LAMB RMCL402)

RANGE® MEAT CUTTER PORK (RMCPK403)

RANGE® MEAT CUTTER BEEF (RMCB404)

Range® Meat Cutter Lamb Certificate | 402

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.

The online Range® Meat Cutter certificate program is made up of 23 engaging and interactive meat cutting lessons designed to enable students to succeed in the meat business. Included are over 10 hours of lively, instructional cutting videos.  We cover poultry, lamb, pork and chicken.Our comprehensive course is divided into 4 manageable Range® Meat Cutter certificate sections:

RANGE® MEAT CUTTER POULTRY (RMCP401)

RANGE® MEAT CUTTER LAMB RMCL402)

RANGE® MEAT CUTTER PORK (RMCPK403)

RANGE® MEAT CUTTER BEEF (RMCB404)

Range® Meat Cutter | Pork | 403

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

Range® Meat Beef Cutter Certificate | 404

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