Range® Meat Academy Approved by the Illinois Board of Higher Education  

Chicago, IL  April 5, 2019 – Range®, Inc., is headquartered in Fulton Market, the heart of Chicago’s historic meatpacking district. We are proud to announce that Range® Meat Academy has been approved by the Illinois Board of Higher Education to operate as a Private Business and Vocational School.  

“This is an accumulation of my life’s work. After more than 20 years of working in the meat industry as a determined entrepreneur, business owner, educator and marketer, the topic that has continued to rise to the top is the need for high quality butchery training and education. People kept asking me for materials which showed how I break down beef, so I wrote the book, The Art of Beef Cutting. It was well received, but not enough. So I went back to work. And now I am proud to bring you Range® Meat Academy online.” Kari Underly

Range® Meat Academy is online and ready to go, just like you! 

We at Range®, Inc are happy to share that our learning management system partner is Absorb LMS, an industry-leading and award-winning learning management system for businesses, higher education, and government / non-profit agencies around the world. Absorb’s learning management system (LMS) centers around an intuitive user experience by offering a fully responsive design.

Range® Meat Academy Learning Management System benefits:

  • Provides high quality consistent training
  • Reduces training and implementation costs
  • Retains, promotes and attracts staff
  • Responsive design allows learner to start on a desktop, finish on a tablet and review on a phone
  • Online format allows users to learn at their own pace.Includes lively learning interactions, videos, puzzles, knowledge check questions, quizzes
  • Provides learner transcripts, competency badges and certificates of completion

Range® Meat Clerk online is divided into 3 manageable certificate programs containing 16 courses.  It is 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. 

The three certificate programs are:

  • RANGE® MEAT CLERK MEAT ESSENTIALS CERTIFICATE (RMC101)
  • RANGE® MEAT CLERK CUTS & FEATURES CERTIFICATE (RMC201)
  • RANGE® MEAT CLERK COOKING METHODS & PREPARATION TIPS CERTIFICATE (RMC301)

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What Sets Range® Meat Academy Apart

Kari Underly butcher with cleaver

Kari Underly, Founder of Range® Meat Academy

First online format Produced, written and designed by Kari Underly, master butcher and Journeyman meat cutter, and author of The Art of Beef Cutting, A Meat Professional’s Guide to Butchering and Merchandising (nominated for a James Beard award in 2012). “Range® Meat Academy’s mission is to create and promote high standards for excellence and integrity within the butchery trade by providing the most comprehensive and respected certificate program and meat school in the culinary arts industry,” Underly adds.
www.rangemeatacademy.com

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To reduce the cost of training, we developed a comprehensive online format that focuses on meat clerk and meat cutter training and education using the four major proteins (beef, pork, lamb and poultry).

We offer Range® Meat Clerk and Range® Meat Cutter online training. We know that becoming a skilled meat cutter takes time and repetition. Our online program allows the learner to gain extensive and valuable knowledge about cutting, merchandising and selling.

Our Range® Meat Cutter program includes over 10 hours of instructional cutting videos with Kari Underly (prerequisite: Range® Meat Clerk).  Range Meat Clerk and Range Meat Cutter available now!  Finally, after completing the Range Meat Clerk and Cutter programs the students will be eligible to enroll in the two week Butchery Certification hands-on exam (coming this winter).

ABOUT

Range®, Inc.

In 2017, Kari was honored by Provisioner Magazine as one of 25 Future Icons of the Meat and Poultry Industry.  She’s a third-generation butcher and journeyman meat cutter with a B.S. degree in Business, and skills in software design and development tools. She’s the author of the James Beard nominated book,  The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising.

Range Meat Academy is approved by the Private Business and Vocational Schools Division of the Illinois Board of Higher Education, Division of Private Business and Vocational Schools 1 N. Old State Capitol Plaza, Suite 333
Springfield, Illinois 62701-1377.

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