Jason Nauert

Make the Right Cuts: Butchering Basics

Jason Nauert

Already a member?

Sign in to view the full class
Sign in or Become A Member to view full class!
  • In-depth Instruction; over 163 mins
  • On-demand video access anytime
  • Bonus downloadable PDF resources
  • Access to class Q&A
Meet Jason Nauert and find out which knives and surfaces are the best fit for your cooking needs. Then, review important tips for sanitation of your workspace, and safely working with and storing meat.
Learn how to work confidently with poultry. From spatchcocking a chicken to properly carving a turkey, discover essential techniques for taking your bird from the carving board to the dinner table.
Carve restaurant-worthy steaks! Learn the differences between a variety of cuts, including New York strip and porterhouse, and find out how to correctly cut and carve your meat.
Wow your guests and save money by portioning, frenching and tying your own prime rib. And, discover how to properly carve and serve the meat.
Everyone loves a good, juicy pork chop, and in this lesson, you'll learn how to portion both bone-in and boneless chops from a pork loin.
Master impressive tying and wrapping techniques as you create a butterfly pork loin and a delectable crown roast.
Get troubleshooting tips for working with lamb, and whip up a dinner-ready leg of lamb with ease.
Finish your class by successfully crowning a rack of lamb ribs. Plus, carve your ribs perfectly for an impressive finished dish.
 
 
8 Lessons
2  hrs 43  mins

Description

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.

Jason Nauert

Bonus materials available after purchase

Explore Classes by Jason Nauert

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

You may be interested in

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Get exclusive premium content! Sign up for a membership now!
This site uses cookies and other technologies to track your use of the site that will allow us and our service providers and partners to enhance your experience and deliver relevant content to you. By agreeing to or closing this notice, you understand and agree to such use and data collection. For more information about our privacy practices and your choices, please visit our privacy policy and cookie notice.

Sign in to Craftsy

Enter your sign in info below