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. We cover beef, pork, lamb, and chicken. Our comprehensive program is divided into 3 manageable Range® Meat Clerk Certificate sections: Range® Meat Clerk Meat Essentials Certificate (RMC101) Range® Meat Clerk Cuts & Features Certificate (RMC201) Range® Meat Clerk Cooking Methods and Preparation Tips Certificate (RMC301)

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.

Photo Credit:  © Tyler Olso

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