
Make the Right Cuts: Butchering Basics
Jason Nauert
- In-depth Instruction; over 163 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A








Find out how to break down and carve a variety of meats for your most delicious meals yet. Jason Nauert, director of The Rocky Mountain Meat Institute, is your guide as you learn how to choose the right knife and work surface for any meat. And, find out how to sanitize your work station while safely butchering and storing your meat. Then, transform boring poultry into exciting weeknight meals with Jason’s tips for breaking down a whole chicken, carving turkey and more. Up next, correctly fabricate a variety of steaks, from New York strip to porterhouse, for restaurant-worthy results. And, wow dinner guests, without spending a fortune, by frenching and tying your own prime rib. Plus, cut and carve pork chops, pork loin, leg of lamb and even lamb ribs for meals your family will clamor for night after night.
Jason Nauert
Jason Nauert spent his professional life in construction, law enforcement and horticulture before following his passion for butchering and cooking full time. He completed The Rocky Mountain Institute of Meat's butcher program in 2012, and today, he serves as the institute's director. He is an advocate of humane slaughter techniques, teaches field butcher techniques and is credited with developing a practical field butcher course for the U.S. Army Special Forces.

Bonus materials available after purchase