U.S. military personnel are learning butchering and foraging lessons that, until recently, weren't taught for at least a generation
During two decades of conflict in Iraq and Afghanistan, the U.S. military has largely come to rely on bulky truck convoys or air resupply to provide soldiers not only bullets and fuel, but also every morsel of food, even at remote combat outposts.
The American gut sometimes isn’t prepared for local hygiene practices. Leaders realized they could bypass resupply headaches—and troops lost to dysentery—by teaching cooks how to identify and purchase healthy livestock from local farmers, and then ethically slaughter and butcher them. At the time, he sat down with local civilian butcher Jason Nauert while stationed at Fort Carson, Colo., and helped devise a weeklong course to teach butchering skills to cooks attached to Special Forces units.
“That’s a lost art. If I’m in the middle of nowhere and someone brings me an animal, I can break it down.”On the first day of training in a recent class, Army Spc. Jennifer Evans struggled to properly sharpen a butcher’s knife. Two days later, she was expertly slicing roasts and steaks off a cow carcass and had learned to boil down bones to make broth.
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