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. Prerequisite: Range® Meat Cutter Lamb certificate (RMCP402)

Raising Hogs

Earn Range® Meat Cutter Raising Hogs badges by completing the Raising Hog course and participating in course activities.


Earn Range® Meat Cutter Raising Hogs badges by completing the Raising Hog course and participating in course activities.

Skills

  • The student will learn about important aspects of hog production and pork consumption in the U.S. and around the world.
  • The student will understand the terminology and definitions associated with hogs.
  • The student will learn how hogs are raised.
  • The student will learn about the characteristics and benefits of the various practices used in raising hogs.
  • The student will identify the 4 pork primals.
  • The student will become familiar with hog anatomy and understand the yield contribution of each of the pork primals.
  • The student will learn about consumer labeling definitions relating to hormones, antibiotics and organic.
  • The student will be introduced to heritage breed hogs.
  • The student will be introduced to the pork primal break points.

Course Activities & Aids

  • 2 Instructional Cutting Videos with Kari Underly
  • Diagrams, Charts and Study Aids
  • Drag & Drop Activity
  • Interactive Icons
  • Competency Badges

Course Assessments

  • Knowledge Check Questions to reinforce learnings
  • 5 Random-Question Quiz at the end of the Course (must pass with 80%)

Author: Kari Underly

Photo Credits:  © Range® Inc., © Pork Board, © Jennifer Marx Photography, © Adobe Stock Art

Pork Shoulder Primal

Earn Range® Meat Cutter Pork Shoulder competency badges by completing the Pork Shoulder Primal Meat Cutter course, watching videos and participating in course activities. 


Earn Range® Meat Cutter Pork Shoulder competency badges by completing the Pork Shoulder Primal Meat Cutter course, watching videos and participating in course activities.

Skills

  • The student will identify the location of the pork shoulder primal and understand the key features.
  • The student will learn the pork shoulder primal yield contribution.
  • The student will identify the key bones and glands of the pork shoulder primal, and understand how to use these landmarks to make the correct cuts.
  • The student will learn basic cutting methods and techniques to cut the pork shoulder primal using either a handsaw or a bandsaw.
  • The student will learn how to safely use a bandsaw including how to use the guide plate and pusher plate.
  • The student will learn how to cut the popular cuts from the pork shoulder using the proper tools.
  • The student will learn how to debone the pork shoulder into retail cuts using the proper tools.
  • The student will learn merchant tips helpful in marketing, displaying and promoting the pork shoulder.
  • The student will become familiar with the IMPS and UPC numbers.
  • The student will become familiar with the Latin names for the pork shoulder retail cuts.
  • The student will learn how to make pork sausage in several forms.
  • The student will learn how to add value to the pork shoulder through muscle separation.
  • The student will become familiar with popular types of charcuterie and salumi.

Course Activities & Aids

  • 7 Instructional Cutting Videos with Kari Underly
  • Cut Steps and Merchant Tips to support the videos
  • Interactive Icons and Charts
  • Cut Charts & Study Aids
  • 9 Competency Badges

Course Assessments

  • Knowledge Check Questions – throughout lesson to support pork shoulder learnings and prepare for Final Pork Quiz
  • Fifteen-item Random Question Final Pork Quiz after completing  the Pork Shoulder Lesson and reviewing the Study Aids – Must pass with  80% accuracy.

Author:  Kari Underly

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

Pork Loin Primal

Earn Range® Meat Cutter Pork Loin Primal competency badges by completing the Pork Loin Primal Meat Cutter course, watching videos and participating in course activities. 


Earn Range® Meat Cutter Pork Loin Primal competency badges by completing the Pork Loin Primal Meat Cutter course, watching videos and participating in course activities.

Skills

  • The student will identify the location of the Pork Loin Primal and understand the key features.
  • The student will learn about the yield contribution of the Pork Loin Primal.
  • The student will identify the key bones of the Pork Loin Primal and understand how to use these landmarks to make the correct cuts.
  • The student will learn basic cutting methods and techniques to cut the Pork Loin Primal into roasts and chops.
  • The student will learn how to cut the popular retail cuts from the Pork Loin Primal using the proper tools.
  • The student will learn how to debone the Pork Loin into a boneless loin and tenderloin.
  • The student will learn merchant tips helpful in marketing and promoting the Pork Loin retail cuts.
  • The student will become familiar with the Pork IMPS and UPC numbers.
  • The student will become familiar with the Latin names for the Pork Loin retail cuts.
  • The student will become familiar with popular curing cuts from the Pork Loin.

Course Activities & Aids

  • 4 Instructional Cutting Videos with Kari Underly
  • Cut Steps and Merchant Tips to support the videos
  • Interactive Icons and Charts
  • Tools Guide
  • Cut Charts & Study Aids
  • 8 Competency Badges

Course Assessments

  • Knowledge Check Questions – throughout lesson to support Pork primal learnings and prepare for the Pork Loin Primal Course Quiz
  • Ten-item Random Question Pork Loin Primal Quiz after completing  the Pork Loin Primal lesson and viewing all Study Aids.  Must pass with  80% accuracy.

Author:  Kari Underly

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

Pork Leg Primal

Earn Range® Meat Cutter Pork Leg Primal competency badges by completing the Pork Leg Primal Meat Cutter course, watching cutting videos and participating in course activities.


Earn Range® Meat Cutter Pork Leg Primal competency badges by completing the Pork Leg Primal Meat Cutter course, watching cutting  videos and participating in course activities.

Skills

  •  The student will identify the location of the Pork leg primal and understand the key features.
  • The student will learn to differentiate between the sirloin half and the shank half of the Pork leg primal.
  • The student will learn about the yield contribution of the Pork leg primal.
  • The student will identify the key bones of the Pork leg primal and understand how to use these landmarks to make the correct cuts.
  • The student will learn basic cutting methods and techniques to cut the Pork leg primal into roasts and chops.
  • The student will learn how to safely cut the popular retail cuts from the Pork leg primal using the proper tools.
  • The student will learn the Bone, Roll & Tie (BRT) technique.
  • The student will learn merchant tips helpful in marketing and promoting the Pork leg retail cuts.
  • The student will become familiar with the Pork IMPS and UPC numbers.
  • The student will become familiar with the Latin names for the pork leg retail cuts.
  • The student will become familiar with types of ham.
  • The student will become familiar with popular charcuterie & Salumi cuts.

Course Activities & Aids

  • 3 Instructional Cutting Videos with Kari Underly
  • Interactive Icons and Charts
  • Study Aids
  • 9 Competency Badges

Course Assessments

  • Knowledge Check Questions – throughout lesson to support Pork Leg primal learnings and prepare for the Pork Leg Primal Course Quiz
  • Ten-item Random Question Quiz after completing  the Pork Leg Primal Lesson and viewing all Study Aids.  Must pass with  80% accuracy.

Author:  Kari Underly

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

Pork Side & Curing Cuts

Earn Range® Meat Cutter Pork Side & Curing Cuts competency badges by completing the Pork Side & Curing Cuts course, watching videos and participating in course activities. 


Earn Range® Meat Cutter Pork Side & Curing Cuts competency badges by completing the Pork Side & Curing Cuts course, watching  videos and participating in course activities.

Skills

  • The student will identify the location of the Pork Side primals and understand the key features.
  • The student will learn about the yield contribution of the Pork Side primal.
  • The student will identify the ribs and key bones of the Pork Side primals and understand how to use these landmarks to make the correct cuts.
  • The student will learn basic cutting methods and techniques to cut the Pork Side.
  • The student will learn how to safely process a Pork Side using the proper tools.
  • The student will become familiar with the Pork IMPS and UPC numbers for retail cuts.
  • The student will review all the retail cuts from the Pork Side.
  • The student will review all the added value cuts from the Pork Side.
  • The student will become familiar with Standard Operating Procedures (SOPs)
  • The student will become familiar with Food Safety protocols.
  • The student will become familiar with primary HACCP steps.
  • The student will learn about preparation methods for Salumi and Charcuterie.
  • The student will be introduced to fermented Salumi and Charcuterie

Course Activities & Aids

  • 3 Instructional Cutting Videos with Kari Underly
  • Interactive Icons and Charts
  • Cut Charts & Study Aids
  • 9 Competency Badges

Course Assessments

  • Knowledge Check Questions – throughout lesson to support Pork Side and Curing Cuts learnings and prepare for the Pork Side  Quiz and the Pork Curing Quiz
  • Answer 5 random questions with an 80% pass rate to earn your Pork Cure Badges.
  • Answer 15 random questions with an 80% pass rate to earn your Pork Side Badges.

Author:  Kari Underly

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