Make the Right Cuts: Butchering Basics
Jason Nauert
Class Preview
1:38
- In-depth Instruction; over 163 mins
- On-demand video access anytime
- Bonus downloadable PDF resources
- Access to class Q&A
Butchering Setup
11:19
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.
Essential Cuts: Poultry
26:40
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.
Essential Cuts: Beef Steaks
27:24
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.
Occasion Roast: Prime Rib
20:06
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.
Essential Cuts: Pork
7:37
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.
Occasion Roasts: Pork
25:04
Master impressive tying and wrapping techniques as you create a butterfly pork loin and a delectable crown roast.
Essential Cuts: Leg of Lamb
21:42
Get troubleshooting tips for working with lamb, and whip up a dinner-ready leg of lamb with ease.
Occasion Roast: Lamb Crown Roast
22:22
Finish your class by successfully crowning a rack of lamb ribs. Plus, carve your ribs perfectly for an impressive finished dish.
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.
Bonus materials available after purchase