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Range® Meat Cutter Certificate Program
Range® Meat Cutter
Develop talent with the online Range® Meat Cutter certificate program. Made up of 23 engaging and interactive meat cutting courses, our program empowers and enables students to succeed in the meat business. With over 10 hours of lively, instructional cutting videos and learning interactions, our program is appealing, as well as educational. Courses include advanced meat cutting knowledge and techniques. For example, we provide step-by-step instruction on how to break whole animals into primals, subprimals and retail cuts. Likewise, we cover worker safety, consumer labeling and food safety. For instance, the importance of Standard Operating Procedures (SOPs) and the primary HACCP steps are reviewed. After passing quizzes and earning a certificate, our students will be prepared to enter the workforce next to a skilled cutter and focus on honing their knife skills.
Our comprehensive program is divided into 4 manageable Range® Meat Cutter certificate sections: Poultry, Lamb, Pork and Beef.
Prerequisite: Range® Meat Clerk
Give your company a competitive advantage by maintaining a skilled, knowledgeable workforce behind the meat counter. Implement high, uniform standards for customer service while improving staff retention and developing future leaders. Invest in your employees and decrease cost of training by offering Range® Meat Cutter online certificate program today!
The Numbers
The Range® Meat Cutter Certificate program will provide the student with the opportunity to learn skills and earn competency badges.
This comprehensive certificate program contains meat cutting and training videos featuring Kari Underly. In addition, you will be provided with supplemental course activities and downloadable study aids to help in your learning path.
To sum up, complete the Range® Meat Cutter Poultry, Lamb, Pork and Beef courses, and pass each course quiz with a minimum of 80% accuracy.
In return, you will earn the Poultry, Lamb, Pork and Beef certificates.
Earn all 4 Range® Meat Cutter certificates and achieve the title of Range® Meat Cutter!
- Range® Meat Cutter Poultry (RMCP401)
- Range® Meat Cutter Lamb (RMCL402)
- Range® Meat Cutter Pork (RMCPK403)
- Range® Meat Cutter Beef (RMCB404)
Range® Meat Cutter Poultry Certificate (RMCP401)
Poultry includes 4 courses and 12 instructional cutting videos on how to cut and merchandise a whole chicken into parts and retail cuts. Students will learn about the popular meat birds, chicken types including key poultry bones, as well as understand the popular chicken cuts and their yield percentages. In addition you will learn how to make a spatchcock chicken, debone a whole chicken and create a chicken rosette. Finally, you will learn to grind poultry and make poultry sausage.
Range® Meat Cutter Lamb Certificate (RMCL402)
Lamb includes 6 courses and 12 instructional cutting videos on how to cut and merchandise a whole lamb into primals, subprimals and retail cuts. Students will learn about the yield percentage contribution of the primals. Included is identification of the key bones and landmarks used in breaking lamb into the popular cuts. In addition, you will learn how to safely break a whole lamb into primals, subprimals and retail cuts using the proper tools. Lessons cover important aspects of Lamb USDA quality grades and inspection, and the five Lamb yield grades. Also included is how to safely use a bandsaw and instructions on the Bone, Roll & Tie (BRT) technique.
Range® Meat Cutter Pork Certificate (RMCPK403)
Pork includes 5 courses with 17 instructional cutting videos on how to cut and merchandise a whole pig into primals, subprimals and retail cuts. Furthermore, students will learn the key features, including bones, landmarks and yield contribution of the primals. Lessons cover hog raising practices, important consumer labeling terms, and how to manage yield loss. Not only will you learn how to make sausage, we teach about the types of sausage and introduce the popular charcuterie and salumi cuts. Importantly, we cover workplace safety and personal protection equipment (PPE). Moreover, we emphasize the importance of Standard Operating Procedures (SOPs) and the primary HACCP steps in relation to food safety.
Range® Meat Cutter Beef Certificate (RMCB404)
Beef includes 16 courses and 44 instructional cutting videos on how to cut and merchandise a whole side of beef into primals, subprimals and retail cuts. Above all, students will learn details about the 4 major and 4 minor primals and their subprimals, including key bones and landmarks important in cutting beef. Lessons cover how to use and choose the right tool for the job, with videos teaching cutting skills and techniques. In particular, you will learn about deboning and denuding, the 90 degree rule, and how to safely use a bandsaw, handsaw and knives. Of course, students will learn the Latin muscle names, and understand the importance of carcass yields, yield grade and USDA quality grades. Finally, students will earn how to conduct a yield test.
Who Should Take This Course
Meat Clerks
Meat Merchandisers
Butchers, Farmers & Chefs
Certificate Details
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Content
The four certificate sections are poultry (4 lessons), Lamb (6 lessons), Pork (5 lessons) and Beef (8 lessons). You must complete each lesson and pass a quiz before continuing continuing to the next section.
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Length of Course
Approximately 15 to 20 hours to complete. For optimal performance use a high-speed internet. Start on your desktop and finish on your tablet or phone.
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Course Expiration
You will have 12 months from date of purchase to complete the Meat Cutter course.
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Get Started
Vsit Range Meat Academy Online to view our catalog. Choose Range® Meat Cutter, purchase your course, set up user name, and GO!
Quiz Details
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Types of Quizzes
Includes multiple choice, true/false, matching and visual cut identification questions. Contains one poultry 20-question, one lamb 40-question, one pork 50-question and 16 beef 10-question quizzes quizzes.
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Passing Grade
Students must achieve at least an 80% score on each quiz to move on to the next lesson and receive the four individual Range® Meat Cutter certificates of achievement, signifying that they successfully earned a Range® Meat Cutter certificate.
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Allowable Attempts
You have 2 attempts to pass each quiz and move onto the next lesson. There are knowledge check questions throughout the lesson. You may review the lesson as many times as you’d like BEFORE starting the quiz.
Course Slide Examples
Meat Cutter | Know your lamb bones Meat Cutter | Lamb Knowledge Check Meat Cutter | Tools of the trade: knives Meat Cutter | Tools of the trade: grinder Meat Cutter | Beef Forequarter features Meat Cutter | Beef Knowledge Check Meat Cutter | Hindquarter Video Meat Cutter | Pork loin chop location Meat Cutter | Safety tips Meat Cutter | Loin latin muscle names Meat Cutter | Perfect pork chop Individual transcript
Four manageable sections
Unless you know it already!
Videos, Competency Badges, and So Much More!
Beef, Pork, Lamb and Poultry (Sides, quarters, primals, subprimals)
Meat clerk review and how to process
Providing exemplary cutter knowledge
~ Quarter to cut
RANGE® MEAT CUTTER BEEF
~ Whole Hog
RANGE® MEAT CUTTER PORK
~ Side to cut
RANGE® MEAT CUTTER LAMB
~ Whole to cut