Range® Meat Academy Certificates

 

 

Online Courses

Range® Meat Clerk Certificate

This program is made up of 16 courses designed to provide your employee with the ability to identify cuts, recommend cooking methods and substitutable cuts.

Range® Meat Clerk Certificate 101

These 5 courses will cover customer service, basic meat knowledge, recognition of the various types of cuts in the meat case, and instruction on how to use meat as an ingredient.

Range® Meat Clerk Certificate 201

These 8 courses will cover beef, pork, lamb and chicken.  Learn to identify cuts & attributes, recommend cut substitutes and proper cooking methods to your customers.  

Range® Meat Clerk Certificate 301

These 3 courses will assist your employee with recommending proper cooking methods, suggest flavor profiles, rubs, pastes, and marinades to match cuts and cooking method.

Range® Meat Cutter Certificate

In this program you will learn how to break down whole sides of beef, pork, lamb, and poultry, and the knowledge to merchandise into primals, subprimals and retail cuts.

Range® Meat Butcher Certificate

This is our hands-on certificate program. Click on more classes for details, and add your name to the wait list.

Range® Meat Clerk Certificate ACF

Earn 20 ACF continuing education credits by completing our Range® Meat Clerk online certificate program.

On-Site Professional Development

We take a dynamic, learner-centered approach that involves a contemporary rigorous curriculum for the meat enthusiast or meat professional.

Range® Meat Academy uses a blended model to allow you to be in control of your learning path.

$ 799.99
Range® Meat Clerk (101, 201, 301)
  • 50% off code enter 50PERCENT
  • Includes all 16 Courses
Purchase
$ 219.99
Range® Meat Clerk (101)
  • Meat Basics
  • 5 Meat Essentiels Courses
Purchase
$ 499.99
Range® Meat Clerk (201)
  • Comprehensive Cut Knowledge
  • 8 Cuts & Features Courses
Purchase
$ 199.99
Range® Meat Clerk (301)
  • 3 Cooking & Preparation Courses
  • 6 Popular Cooking Methods
Purchase

THE ART OF BEEF CUTTING

The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising, was nominated for a James Beard Foundation Award and the International Association of Culinary Professionals Award (published by John Wiley and Sons).

Over 15,000 copies in print, this meat cutting book is an important resource and essential tool to add to your meat cutting library.

CHRIS R. CALKINS, PHD

Nebraska Beef Industry Professor of Animal Science

"

What a rich treasure of clear photos, easy instructions, and creative tips . . . a superb resource for meat enthusiasts of all abilities. It’s like having an entire college course at your fingertips!

"

ARIANE DAGUIN

Owner, D’Artagnan

"

The Art of Beef Cutting should be mandatory reading in all professional cooking schools . . . a must for any chef or butcher.

"

BRUCE AIDELLS, COAUTHOR

The Complete Meat Cookbook

"

A significant contribution to beef butchery where there is currently almost no complete guide for chefs, meat cutters, or culinary students to use as a resource.

"

The Art of Beef Cutting

A Meat Professional’s Guide to Butchering and Merchandising authored by Kari Underly and nominated for a James Beard Foundation Award.

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Visit Range® Meat Academy

Explore our online Range® Meat Certificates. Available now!