Jason Nauert of the Rocky Mountain Institute of Meat

Included: Meat of Butchers choice, intensive course, showing of preparing dishes with choice meat, and how to store properly, meat to take home.

**must be done by April 2020** (this could change, but I will know that by the end of business, easy fix)

Background

Jason Nauert of the Rocky Mountain Institute of Meat and having aligned himself with the ACF, and his career taking off in 2014 he was sought out by the Army with an interest in developing a field butchering program for healthier eating while deployed and career advancement back home. Now years later Jason still trains the Army Special Forces and looks to expand into other branches of military in 2020. Besides his work with the military Jason has had the pleasure of working with Celebrity Chef's like Graham Elliot, Sophina Uong, Rick Tramonto, Hosea Rosenberg and Fernando Ruiz just to name a few , Jason has been a been showcased at food & wine events across the country showing off his butchery and cooking skills.

Jason Nauert of the Rocky Mountain Institute of Meat and having aligned himself with the ACF, and his career taking off in 2014 he was sought out by the Army with an interest in developing a field butchering program for healthier eating while deployed and career advancement back home. Now years later Jason still trains the Army Special Forces and looks to expand into other branches of military in 2020. Besides his work with the military Jason has had the pleasure of working with Celebrity Chef's like Graham Elliot, Sophina Uong, Rick Tramonto, Hosea Rosenberg and Fernando Ruiz just to name a few , Jason has been a been showcased at food & wine events across the country showing off his butchery and cooking skills.

In a time of increasing disconnection from our food systems, Jason is excited to share the craft of butchery in an effort to reconnect people to farms and food. In his long history of teaching, he's explored a variety of formats, time commitments, price points, and areas of focus. He is proud to offer his professional intensive course, to teach the fundamentals of case cutting, custom butchery, and creative utilization of the whole animal through inventive recipes and old school practices.

In a time of increasing disconnection from our food systems, Jason is excited to share the craft of butchery in an effort to reconnect people to farms and food. In his long history of teaching, he's explored a variety of formats, time commitments, price points, and areas of focus. He is proud to offer his professional intensive course, to teach the fundamentals of case cutting, custom butchery, and creative utilization of the whole animal through inventive recipes and old school practices.