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 Go To Course 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 Go To Course

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. Course Duration: 20m 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 Go To Course 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. Course Duration: 20m 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 Go To Course

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 Go To Course 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 Go To Course

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 Go To Course 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 Go To Course

Beef University - Beef Nutrition and Health Mom and two children smiling and having dinner for our Beef Nutrition and Health meats course collection. Learn more about how beef delivers important nutrients, such as protein, iron, zinc and B-vitamins, along with the flavor your customers love. You will also get an inside look into the latest findings regarding nutrition labeling and strategies for marketing nutrition information at grocery retail and foodservice. Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com Course Duration: 20m Go To Course Beef University - Beef Nutrition and Health Mom and two children smiling and having dinner for our Beef Nutrition and Health meats course collection. Learn more about how beef delivers important nutrients, such as protein, iron, zinc and B-vitamins, along with the flavor your customers love. You will also get an inside look into the latest findings regarding nutrition labeling and strategies for marketing nutrition information at grocery retail and foodservice. Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com Course Duration: 20m Go To Course

Beef University - Beef Grades, Cuts and Preparation Grilling of food for our Beef Basics and Cuts meats course collection. Learn more about the fundamentals of beef, including information on beef inspection and grading, as well as beef flavor, tenderness and composition. Explore how consumers are changing and how the beef industry is answering their demand for beef that fits their lifestyle. Finally, discover more on beef cuts and the cooking methods that enhance the beef eating experience. Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com Course Duration: 34m Go To Course Beef University - Beef Grades, Cuts and Preparation Grilling of food for our Beef Basics and Cuts meats course collection. Learn more about the fundamentals of beef, including information on beef inspection and grading, as well as beef flavor, tenderness and composition. Explore how consumers are changing and how the beef industry is answering their demand for beef that fits their lifestyle. Finally, discover more on beef cuts and the cooking methods that enhance the beef eating experience. Courses provided by the Beef Checkoff. For more information visit: BeefItsWhatsForDinner.com Course Duration: 34m Go To Course

Meat Apprentice Man showing apprentice how to use the meat cutter. Meat apprentices must be trained in a wide range of subjects: industry trends, the role of the government, specific cuts and types of meat, safety and sanitation measures and merchandising. As a meat apprentice, it is your responsibility to hone your skills and understand meat procedures in order to cater to the needs of your consumers and enhance your store's productivity. This course has the following objectives: • Identify trends in the meat industry. • List establishments where consumers purchase meat. Course Duration: 300m Go To Course Meat Apprentice Man showing apprentice how to use the meat cutter. Meat apprentices must be trained in a wide range of subjects: industry trends, the role of the government, specific cuts and types of meat, safety and sanitation measures and merchandising. As a meat apprentice, it is your responsibility to hone your skills and understand meat procedures in order to cater to the needs of your consumers and enhance your store's productivity. This course has the following objectives: • Identify trends in the meat industry. • List establishments where consumers purchase meat. Course Duration: 300m Go To Course

Meat Wrapper/Clerk A smiling man wearing white uniform and gloves cutting meat. The responsibilities of meat wrappers are highly specialized. Basic operations include displaying, labeling and rotating, and due to the chance of spreading food-borne illness, knowledge of safety and sanitation is vital. As a meat wrapper, you must learn how to identify different cuts of beef, veal, pork, lamb and poultry and know the safe temperatures and pull dates for each cut.   This course has the following objectives: • Identify the types of primal and sub-primal meat cuts and types of poultry. • Identify the types of inspection, grading, and labeling for, meat and poultry. • List ways to maintain seafood quality and freshness Course Duration: 180m Go To Course Meat Wrapper/Clerk A smiling man wearing white uniform and gloves cutting meat. The responsibilities of meat wrappers are highly specialized. Basic operations include displaying, labeling and rotating, and due to the chance of spreading food-borne illness, knowledge of safety and sanitation is vital. As a meat wrapper, you must learn how to identify different cuts of beef, veal, pork, lamb and poultry and know the safe temperatures and pull dates for each cut.   This course has the following objectives: • Identify the types of primal and sub-primal meat cuts and types of poultry. • Identify the types of inspection, grading, and labeling for, meat and poultry. • List ways to maintain seafood quality and freshness Course Duration: 180m Go To Course