Give your company a competitive advantage! Range® Meat Academy online certificate programs cover beef, pork, lamb and poultry, and can lower training costs while developing high, uniform standards for your team. Our online meat school offers high level training that is convenient and flexible. Improve staff retention and develop leaders by investing in your employees. The online meat school was developed in our meat lab located in the heart of the meatpacking district of Chicago.
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.
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.
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.
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.
This certificate is made up of 4 courses designed to provide your employee with the ability to process a whole bird into retail cuts.
Earn 20 ACF continuing education credits by completing our Range® Meat Clerk online certificate program.
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.
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!
The Art of Beef Cutting should be mandatory reading in all professional cooking schools . . . a must for any chef or butcher.
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.
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