Austere Butchery and Combat Sustainability Training
Jason Nauert (AKA Jason the Butcher), a Colorado resident for over 40 years, grew up in Woodland Park, where his love for the outdoors led him to hunting and butchering from an early age. With experience in construction, law enforcement, and the culinary world, he eventually pursued his true passion—becoming a butcher. In 2012, he completed the Rocky Mountain Institute of Meat’s butcher course and, by 2013, left his job to follow his dream. His expertise caught the attention of the Army, leading to the development of a field butchering program for Special Forces in 2014. Since then, he has continued training military personnel and aims to expand his impact. Beyond the military, Jason has worked with top chefs like Graham Elliot, Sophina Uong, and Rick Tramonto, showcasing his butchery and culinary skills at food and wine events nationwide. The Austere Butchery Program, offered by RMIM, provides hands-on training to military personnel on the efficient and sustainable processing of livestock and game animals. This training focuses on practical skills essential for survival and sustenance in challenging environments.
