Included in the Range® Meat Cutter Beef Certificate!

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. Prerequisite: Range® Meat Cutter Pork certificate (RMCPK403)

Gate to Plate

Earn Range® Meat Cutter Gate to Plate badges by completing the Gate to Plate course, participating in course activities.

Skills

  • The student will learn about the different types of cattle (Bos Taurus, Bos Indicus).
  • The student will learn about the different types of beef (Halal, Kosher, Organic, Natural, Antibiotic -free).
  • The student will understand the difference between grass-finished, grain-finished and pasture- raised.
  • The student will learn the 12 steps from gate to plate (cattle grazing to customer ).
  • The student will understand how a cow is split into 2 sides, each with a hindquarter and a forequarter.
  • The student will identify the 4 major primals and the 4 minor primals of the cow.
  • The student will become familiar with beef primal yield percentages and their importance in maximizing retail sales value.
  • The student will understand IMPS (Institutional Meat Purchase Specifications) of the subprimals and how they facilitate industry trade and clarification.
  • The student will become familiar with the location of key bones and joints in order to successfully primal large quarters of beef.

Course Activities & Aids

  • Diagrams, Charts and Study Aids
  • Interactive Icons
  • 1 Competency Badge

Course Assessments

  • Knowledge Check Questions to reinforce learnings

Author: Kari Underly

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

Beef Forequarter and Hindquarter

Earn Range® Meat Cutter Forequarter and Hindquarter competency badges by completing the Forequarter and Hindquarter course,  participating in course activities and passing required course assessments.  

Skills

  • The student will learn the separation points used to break a side of beef into a Forequarter and a Hindquarter.  
  • The student will be able to visually identify the primals of the forequarter and hindquarter. 
  • The student will be able to identify the distinctive features of the forequarter and the hindquarter. 
  • The student will be able to identify the key bones and landmarks to process the Forequarter and the hindquarter.
  • The student will learn to score and break the Forequarter into its 4 major primals.
  • The student will learn to score and break the Hindquarter into its 3 major primals.
  • The student will understand the five beef yield grades and how they are assigned. 
  • The student will learn valuable merchant and cutter details for merchandising the Forequarter and the Hindquarter.

Course Activities & Aids

  • 20 Knowledge Check Questions - throughout lesson to reinforce learnings 
  • 7 Instructional Cutting Videos with Kari Underly 
  • Cut Steps and Cutting Descriptions to support videos
  • Interactive Icons and Charts, Drag & Drop
  • Cutter and Merchant Details for the Forequarter and Hindquarter 
  • Cut Charts & Study Aids 
  • 2  Competency Badges

Course Assessments

  • Twenty-item Random Question Quiz after completing the Gate-to-Plate and Forequarter and Hindquarter Lessons. Must pass with  80% accuracy. 

Author:  Kari Underly

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

Beef Chuck Primal

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

Skills

  • The student will identify the location of the chuck primal with the two halves - the blade half and the arm half.
  • The student will identify the location and features of the Chuck subprimals.  
  • The student will learn basic cutting methods and techniques for the chuck primal, subprimals and retail cuts.
  • The student will learn what a yield cutting test is and how data are collected
  • The student will learn the yield contribution of the Chuck and Shoulder to the beef carcass, and the importance of these data in understanding the value of the primal and subprimals. 
  • The student will identify the key bones of the Chuck primal and understand how to use these landmarks to make the correct cuts.
  • The student will become familiar with the IMPS numbers of the subprimals.
  • The student will become familiar with the Latin muscle names of the Chuck retail cuts.
  • The student will understand the merchandising options available when cutting the Chuck primal and subprimals.
  • The student will learn to cut the Chuck primal into its subprimals and retail cuts.

Course Activities & Aids

  • 10 Knowledge Check Questions - throughout each lesson to support learnings
  • 8 Instructional Cutting Videos with Kari Underly 
  • Cut Steps and Cutting Descriptions to support the videos
  • Interactive Icons and Charts 
  • Cutter and Merchant Details for Chuck Subprimals 
  • Cut Charts & Study Aids 
  • 8 Competency Badges

Course Assessments

  • Ten-item Random Question Chuck Quiz - Must pass with  80% accuracy.
  • Ten-item Random Question Shoulder Quiz - Must pass with  80% accuracy.

Author:  Kari Underly

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

Beef Rib Primal

Earn Range® Meat Cutter Beef Rib Primal competency badges by completing the Beef Rib Primal Meat Cutter course, participating in course activities and passing required course assessments.  

Skills

  • The student will be able to identify the location and describe the features of the Rib primal and subprimals. 
  • The student will learn basic cutting methods and techniques for the Rib primal, subprimals and retail cuts.
  • The student will learn the yield contribution of the Rib to the beef carcass, and the importance of these data in understanding the value of the primal and subprimals. 
  • The student will identify the key bones of the Rib primal and understand how to use these landmarks to make the correct cuts.
  • The student will become familiar with the IMPS numbers of the Rib subprimals.
  • The student will become familiar with the Latin muscle names of the Rib retail cuts.
  • The student will learn how a carcass is graded, what the grades indicate, and how these grades are used to market beef. 
  • The student will understand the merchandising options available when cutting the Rib primal and subprimals.
  • The student will learn to cut the Rib primal into its subprimals and retail cuts.

Course Activities & Aids

  • 10 Knowledge Check Questions - throughout lesson to support learnings
  • 3 Instructional Cutting Videos with Kari Underly 
  • Cut Steps and Cutting Descriptions to support the video
  • Interactive Icons and Charts, Drag & Drop 
  • Cutter and Merchant Details for Rib Subprimals 
  • Cut Charts & Study Aids 
  • 8 Competency Badges

Course Assessments

  • Ten-item Random Question Rib Quiz - Must pass with  80% accuracy.

Author:  Kari Underly

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

Beef Loin Primal

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

Skills

  • The student will be able to identify the location and describe the features of the Loin primal and subprimals. 
  • The student will learn basic cutting methods and techniques for the Loin primal, subprimals and retail cuts.
  • The student will learn the yield contribution of the Loin to the beef carcass, and the importance of these data in understanding the value of the primal and subprimals. 
  • The student will identify the key bones of the Loin primal and understand how to use these landmarks to make the correct cuts.
  • The student will become familiar with the IMPS numbers of the Loin subprimals.
  • The student will become familiar with the Latin muscle names of the Loin retail cuts.
  • The student will learn about unique purchasing features of the loin such as yield grade and tail length
  • The student will learn the importance of steak thickness and trim thickness. 
  • The student will understand the merchandising options available when cutting the Loin primal and subprimals.
  • The student will learn to cut the Loin primal into its subprimals and retail cuts.

Course Activities & Aids

  • 10 Knowledge Check Questions - throughout lesson to support learnings
  • 6 Instructional Cutting Videos with Kari Underly 
  • Cut Steps and Cutting Descriptions to support the video
  • Interactive Icons and Charts, Drag & Drop 
  • Cutter and Merchant Details for Loin Subprimals 
  • Cut Charts & Study Aids 
  • 8 Competency Badges

Course Assessments

  • Ten-item Random Question Loin Quiz - Must pass with  80% accuracy.
  • Ten-item Random Question Top Loin & Tenderloin Quiz - Must pass with  80% accuracy.

Author:  Kari Underly

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

Beef Sirloin Subprimal

Earn Range® Meat Cutter Beef Sirloin competency badges by completing the Beef Sirloin Meat Cutter course, participating in course activities and passing required course assessments.  

Skills

  • The student will be able to identify the location and describe the features of the Sirloin subprimals. 
  • The student will learn basic cutting methods and techniques for the Sirloin subprimals and retail cuts.
  • The student will learn the yield contribution of the Sirloin subprimals to the loin primal and the importance of these data in understanding the value of these cuts. 
  • The student will identify the key bones of the Sirloin subprimals and understand how to use these landmarks to make the correct cuts.
  • The student will become familiar with the IMPS numbers of the Sirloin subprimals.
  • The student will become familiar with the Latin muscle names of the Sirloin retail cuts.
  • The student will learn how and when to use the denuding cutting technique.
  • The student will understand the merchandising options available when cutting the Sirloin subprimals.
  • The student will learn to cut the Sirloin subprimals into retail cuts.

Course Activities & Aids

  • 10 Knowledge Check Questions - throughout lesson to support learnings
  • 6 Instructional Cutting Videos with Kari Underly 
  • Cut Steps and Cutting Descriptions to support videos
  • Interactive Icons and Charts, Drag & Drop 
  • Cutter and Merchant Details for Sirloin Subprimals 
  • Cut Charts & Study Aids 
  • 8 Competency Badges

Course Assessments

  • Ten-item Random Question Sirloin Quiz - Must pass with  80% accuracy.
  • Ten-item Random Question Top Sirloin Quiz - Must pass with  80% accuracy.
  • Ten-item Random Question Bottom Sirloin Quiz - Must pass with  80% accuracy.

Author:  Kari Underly

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

Beef Round Primal

Earn Range® Meat Cutter Beef Round Primal competency badges by completing the Beef Round Primal Meat Cutter course, participating in course activities and passing required course assessments.  

Skills

  • The student will be able to identify the location and describe the features of the Round primal and subprimals. 
  • The student will learn basic cutting methods and techniques for the Round primal, subprimals and retail cuts.
  • The student will learn the yield contribution of the Round to the beef carcass, and the importance of these data in understanding the value of the primal and subprimals. 
  • The student will identify the key bones of the Round primal and understand how to use these landmarks to make the correct cuts.
  • The student will become familiar with the IMPS numbers of the Round subprimals.
  • The student will become familiar with the Latin muscle names of the Round retail cuts.
  • The student will understand the merchandising options available when cutting the Round primal and subprimals.
  • The student will learn to cut the Round primal into its subprimals and retail cuts.

Course Activities & Aids

  • 10 Knowledge Check Questions - throughout lesson to support learnings
  • 8 Instructional Cutting Videos with Kari Underly 
  • Cut Steps and Cutting Descriptions to support the video
  • Interactive Icons and Charts, Drag & Drop 
  • Cutter and Merchant Details for Round Subprimals 
  • Cut Charts & Study Aids 
  • 8 Competency Badges

Course Assessments

  • Ten-item Random Question Round Quiz  - Must pass with  80% accuracy.
  • Ten-item Random Question Top Round Quiz  - Must pass with  80% accuracy.
  • Ten-item Random Question Bottom Round Quiz  - Must pass with  80% accuracy.
  • Ten-item Random Question Round Sirloin Tip Quiz  - Must pass with  80% accuracy.

Author:  Kari Underly

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

Beef Thin Meats Subprimals

Earn Range® Meat Cutter Brisket, Plate & Flank Primals competency badges by completing the Brisket, Plate & Flank Primals Meat Cutter course, participating in course activities and passing required course assessments.  

Skills

  • The student will identify the location of the Brisket, Plate & Flank primals and understand that they are referred to as the “thin meats.” 
  • The student will identify the location and understand the features of the Brisket, Plate & Flank primals.
  • The student will learn about muscle fiber direction and the importance of the 90 degree rule.
  • The student will learn basic cutting methods and techniques for the Brisket, Plate & Flank primals, subprimals and retail cuts.
  • The student will learn the yield contribution of the Brisket, Plate and Flank to the beef carcass, and the importance of these data in understanding the value of the primals. 
  • The student will identify the key bones of the Brisket, Plate & Flank primals and understand how to use these landmarks to make the correct cuts.
  • The student will become familiar with the IMPS numbers of the Brisket, Plate & Flank subprimals.
  • The student will understand the merchandising options available when cutting the Brisket, Plate & Flank primals, subprimals and retail cuts. 
  • The student will learn to cut the Brisket, Plate & Flank primals into its subprimals and retail cuts.

Course Activities & Aids

  • 10 Knowledge Check Questions - throughout lesson to support learnings
  • 6 Instructional Cutting Videos with Kari Underly 
  • Cut Steps and Cutting Descriptions to support videos
  • Interactive Icons  and Charts, Drag & Drop 
  • Cutter and Merchant Details for Brisket, Plate & Flank primals  
  • Cut Charts & Study Aids 
  • 8 Competency Badges

Course Assessments

  • Ten-item Random Question Quiz - Must pass with  80% accuracy.

Author:  Kari Underly

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