Online Class

Make the Right Cuts: Butchering Basics

$19.99$39.99

Learn how to properly cut and carve chicken, pork, beef and lamb for satisfying, protein-packed meals.

Skill Level

Intermediate

What You Get

  • 8 Streaming HD video lessons with anytime, anywhere access
  • Class materials, including recipes
  • Hours of close-up instruction
  • Answers to student questions from instructor Jason Nauert
  • Closed captioning available (web only)

How it works

  • Once you purchase find your class in your class library.
  • Watch on any device anytime.
  • Find downloadable class resources in the class viewer.

Class Overview

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.

Lesson Breakdown

1. Butchering Setup
11:18
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.
2. Essential Cuts: Poultry
26:40
3. Essential Cuts: Beef Steaks
27:24
4. Occasion Roast: Prime Rib
20:05
5. Essential Cuts: Pork
07:37
6. Occasion Roasts: Pork
25:04
7. Essential Cuts: Leg of Lamb
21:42
8. Occasion Roast: Lamb Crown Roast
22:22

Taught by

Jason Nauert
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.

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