Range® Meat Academy Course Catalog

 

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

This certificate is made up of 23 courses on how to break down whole sides of beef, pork and lamb and the knowledge to merchandise into primals, subprimals and retail cuts.
(Prerequisite:  Range Meat Clerk certificate)

Range® Butcher Certificate (501)

We are working hard at this, I promise!

This certificate includes 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.

Rib Primal

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

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

This certificate is made up of 4 courses designed to provide your employee with the ability to process a whole bird into retail cuts.

This certificate is made up of 6 courses designed to provide your employee with the ability to process a whole into primals, subprimals and retail cuts.

Primals pork side overhead

Range® Meat Cutter Pork Certificate 403

This certificate is made up of 5 courses designed to provide your employee with the ability to process a whole into primals, subprimals and retail cuts.

Butcher with beef rib

This certificate is made up of 4 courses designed to provide your employee with the ability to process a whole bird into retail cuts.

Range® Meat Clerk Certificate ACF

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

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.

Author Kari Underly

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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