Prerequisite: Range® Meat Clerk certificate (includes RMC101, RMC201, RMC301), Range® Meat Cutter Poultry (RMCP201)
Range® Meat Cutter Beef certificate course includes 8 courses, 16 lessons and 44 instructional cutting videos. Students will learn how to cut and merchandise a whole side of beef into primals, subprimals and retail cuts. In addition, you will learn details about the 4 major and 4 minor primals and their subprimals. This includes information on key bones and landmarks important in cutting beef. You will also learn how to use and choose the right tool for the job. Most noteworthy are the instructional videos emphasizing cutting skills and techniques such as deboning and denuding. In addition, we cover the 90 degree rule, and how to safely use a bandsaw, handsaw and knives. Students will learn the Latin muscle names, understand carcass yields, yield grade, and USDA quality grades. You will also earn how to conduct a yield test.
Students will understand the stages of the product life cycle from gate to plate. We cover 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. Complete the course work, answer knowledge check questions and view the cutting videos. In addition, you can download study aids & cut sheets. Complete each lesson and pass the course quiz with a minimum of 80% accuracy. As a result, you will earn the Range® Meat Cutter Beef certificate.
Coming soon: Range® Meat Cutter Lamb and Range® Meat Cutter Pork certificate courses