Meat - Tenderizer Illustration of a meat tenderizer being used. Tenderizers are ideal for butcher shops, grocery stores, and supermarkets that carry and sell a lot of meat products. You may use a meat tenderizer in the meat department of your store throughout your shift to fill customer orders for tenderized meat like steak for fajitas or pork for stir-fry dishes. The tenderizer can be a valuable piece of equipment to improve product and as a result, profits in the meat department. You’ll want to familiarize yourself with this piece of equipment and how to use it safely. This course will teach you about meat tenderizers, including their parts and how to use and clean them properly.   This course has the following objectives: List the parts of a tenderizer Describe how to safely operate a tenderizer Identify the steps for cleaning a tenderizer Course Duration: 8m Meat - Tenderizer Illustration of a meat tenderizer being used. Tenderizers are ideal for butcher shops, grocery stores, and supermarkets that carry and sell a lot of meat products. You may use a meat tenderizer in the meat department of your store throughout your shift to fill customer orders for tenderized meat like steak for fajitas or pork for stir-fry dishes. The tenderizer can be a valuable piece of equipment to improve product and as a result, profits in the meat department. You’ll want to familiarize yourself with [...]

Meat - Bandsaw Man with protective gear cutting meat using a bandsaw. Bandsaws are ideal for butcher shops, grocery stores, and supermarkets that carry and sell a lot of meat products. The meat bandsaw is a recognized piece of equipment in the meat department of your store. Bandsaws are one of the most dangerous pieces of equipment, so you’ll want to familiarize yourself with this piece of equipment and how to use it safely. In this course, you’ll learn about the meat bandsaw - specifically its parts and the proper way to operate and clean one. This course has the following objectives: List the parts of a bandsaw Describe how to safely operate a bandsaw Identify the steps for cleaning a bandsaw Course Duration: 16m Meat - Bandsaw Man with protective gear cutting meat using a bandsaw. Bandsaws are ideal for butcher shops, grocery stores, and supermarkets that carry and sell a lot of meat products. The meat bandsaw is a recognized piece of equipment in the meat department of your store. Bandsaws are one of the most dangerous pieces of equipment, so you’ll want to familiarize yourself with this piece of equipment and how to use it safely. In this course, you’ll learn about the meat bandsaw - specifically its parts and the proper way to operate and clean one. This course has the following objectives: List the parts of a bandsaw [...]

Meat - Grinder Illustration of an employee grinding meat. It is important to have the most up-to-date knowledge of the products while working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained to answer their questions. Knowing more about the items in the meat department helps develop customer loyalty and makes a positive, lasting impression. In this course, we're going to learn about primal and subprimal lamb cuts. You will be able to explain how to cook and prepare lamb and how to describe the location of anatomy in meat cuts of lamb. This course has the following objectives: List the parts of a meat grinder Describe how to safely operate a meat grinder Identify the steps for cleaning a meat grinder Course Duration: 13m Meat - Grinder Illustration of an employee grinding meat. It is important to have the most up-to-date knowledge of the products while working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained to answer their questions. Knowing more about the items in the meat department helps develop customer loyalty and makes a positive, lasting impression. In this course, we're going to learn about primal and subprimal lamb cuts. You will be able to explain [...]

Meat - Product Knowledge - Lamb Illustration of different types of meat cuts from lamb. It is important to have the most up-to-date knowledge of the products while working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained to answer their questions. Knowing more about the items in the meat department helps develop customer loyalty and makes a positive, lasting impression. In this course, we're going to learn about primal and subprimal lamb cuts. You will be able to explain how to cook and prepare lamb and how to describe the location of anatomy in meat cuts of lamb. This course has the following objectives: List the types of primal and subprimal lamb cuts Identify the location of anatomy in meat cuts in lamb Describe cooking methods for cuts of lamb Course Duration: 15m Meat - Product Knowledge - Lamb Illustration of different types of meat cuts from lamb. It is important to have the most up-to-date knowledge of the products while working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained to answer their questions. Knowing more about the items in the meat department helps develop customer loyalty and makes a positive, lasting impression. In this course, we're [...]

Meat - Product Knowledge – Pork Illustration of a different types of meat cuts from pork. Knowing all about products in your meat department helps build customers’ trust and creates a lasting impression. It is important to have the most up-to-date product knowledge when working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained in order to answer their questions. In this course, we will talk about pork primal and subprimal cuts. You will be able to describe cooking methods or pork and the anatomy of meat cuts to customers. This course has the following objectives: List the types of primal and subprimal pork cuts Identify the location of anatomy in meat cuts in pork Describe cooking methods for cuts of pork Describe methods of curing pork Course Duration: 14m Meat - Product Knowledge – Pork Illustration of a different types of meat cuts from pork. Knowing all about products in your meat department helps build customers’ trust and creates a lasting impression. It is important to have the most up-to-date product knowledge when working in the meat department. Many customers come to the store already prepared with the product information they need, so it is important that you are well trained in order to answer their questions. In this course, we will talk about pork primal [...]

Meat - Product Knowledge - Veal Illustration of different beef cuts. Product knowledge is important to run the meat department efficiently. It is crucial to get acquainted with the different types of animal carcass cuts. In this course, we will talk about veal primal and subprimal cuts. You will be able to describe to customers why veal cuts have different prices and explain how to prepare each cut for cooking. This course has the following objectives: List the types of primal and sub-primal veal cuts Describe cooking methods for cuts of veal Identify the location of anatomy in meat cuts on veal Course Duration: 12m Meat - Product Knowledge - Veal Illustration of different beef cuts. Product knowledge is important to run the meat department efficiently. It is crucial to get acquainted with the different types of animal carcass cuts. In this course, we will talk about veal primal and subprimal cuts. You will be able to describe to customers why veal cuts have different prices and explain how to prepare each cut for cooking. This course has the following objectives: List the types of primal and sub-primal veal cuts Describe cooking methods for cuts of veal Identify the location of anatomy in meat cuts on veal Course Duration: 12m

Meat - Product Knowledge - Beef Illustration of different beef cuts. Product knowledge is essential to run the meat department smoothly. It is important to get acquainted with the different types of animal carcass cuts. In this course, we will discuss beef primal and sub-primal cuts. You will be able to explain to customers why meat cuts have different prices and how to prepare each cut for cooking. This course has the following objectives: List the types of primal and subprimal meat cuts in beef Identify the location of anatomy in meat cuts and bones on beef Describe cooking methods for cuts of beef Course Duration: 15m Meat - Product Knowledge - Beef Illustration of different beef cuts. Product knowledge is essential to run the meat department smoothly. It is important to get acquainted with the different types of animal carcass cuts. In this course, we will discuss beef primal and sub-primal cuts. You will be able to explain to customers why meat cuts have different prices and how to prepare each cut for cooking. This course has the following objectives: List the types of primal and subprimal meat cuts in beef Identify the location of anatomy in meat cuts and bones on beef Describe cooking methods for cuts of beef Course Duration: 15m

Meat – Inspection and Grading Illustration of chickens, sheep and cows. Meat inspection and grading are two distinct programs within the U.S. Department of Agriculture (USDA). Inspection for meat quality is a mandatory program and is paid for by public funds. Meat grading is a voluntary program and identifies quality and carcass yield. It’s important to familiarize yourself with these programs in order to run the meat department successfully and answer customer questions. In this course, you will learn the distinctions and functions of both programs. This course has the following objectives List types of meat and poultry regulations. Identify types of grading for meat and poultry. Define inspection and grading programs. Identify seals and labels for meat grading and inspection. Course Duration: 20m Meat – Inspection and Grading Illustration of chickens, sheep and cows. Meat inspection and grading are two distinct programs within the U.S. Department of Agriculture (USDA). Inspection for meat quality is a mandatory program and is paid for by public funds. Meat grading is a voluntary program and identifies quality and carcass yield. It’s important to familiarize yourself with these programs in order to run the meat department successfully and answer customer questions. In this course, you will learn the distinctions and functions of both programs. This course has the following objectives List types of meat and poultry regulations. Identify types of grading for meat and poultry. Define inspection and grading [...]

Beef University - Beef Orientation Fancy beef dish with garnishment for our Beef course collection. Welcome to the Beef University training program created specifically for educating grocery retail and restaurant foodservice staff on beef. Get a quick overview of the content that will be covered through three distinct Beef University courses: Grades, Cuts and Preparation; Beef Nutrition; and Raising Beef. Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com Course Duration: 4m Beef University - Beef Orientation Fancy beef dish with garnishment for our Beef course collection. Welcome to the Beef University training program created specifically for educating grocery retail and restaurant foodservice staff on beef. Get a quick overview of the content that will be covered through three distinct Beef University courses: Grades, Cuts and Preparation; Beef Nutrition; and Raising Beef. Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com Course Duration: 4m

Beef University - Raising Beef Man on a horse raising cattle herd. Learn how today’s beef is raised in a responsible and sustainable way, including information on the beef life-cycle from farm-to-fork and the beef community’s commitment to animal welfare and providing safe, wholesome and nutritious beef. Explore strategies that you – those on the front lines of the beef community – can use to talk about beef production with your customers. Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com Course Duration: 34m Beef University - Raising Beef Man on a horse raising cattle herd. Learn how today’s beef is raised in a responsible and sustainable way, including information on the beef life-cycle from farm-to-fork and the beef community’s commitment to animal welfare and providing safe, wholesome and nutritious beef. Explore strategies that you – those on the front lines of the beef community – can use to talk about beef production with your customers. Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com Course Duration: 34m