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.
- 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
- 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
Beef Chuck Primal
Beef Rib Primal
Beef Loin Primal
Beef Sirloin Subprimal
Beef Round Primal
Beef Thin Meats Subprimals