Jason  Nauert, Butcher, Educator and Co- Founder of PRIMAL MEAT CO, started hunting and butchering wild game as a young hunter and outdoor enthusiast in the wilderness of Colorado. Jason has been butchering everything from rabbits, pheasant , deer, and elk for about 30 years. With his years of hunting and fishing experience, Jason learned and developed practical and realistic approaches to butchering methods in the field for survival and cooking preparations, then applying those methods at home utilizing the whole animal. Jason shifted his career path at 39 years old, with a professional background in construction, law enforcement and horticulture Jason decided to peruse his passion for hunting, butchering and cooking. He completed the Rocky Mountain Institute of Meats butcher program in 2012 and never looked back. With his passions go beyond just butchering, Jason enjoys educating the public about the importance of humanely raising, slaughtering and sourcing animals locally. Jason is an advocate of humane & ethical slaughter techniques that honors the animals life from begging to end. His years of wild game butchering allows him to bring a new perspective and show the similarities between wild game and domestic animals in the process of butchering. Jason also volunteers his time with the Colorado Department of Parks and Wild life teaching field butcher techniques to new hunters advocating utilizing the whole animal after the hunt.

In 2014, Jason is credited with developing and teaching a Practical Field Butcher course for the U.S. Army Special Forces. This course was developed to enhance nutritional values of eating fresh proteins (meats) while deployed in different areas of the world. This course includes the Rocky Mountain Institute of Meats Professional Butcher course giving the soldiers a well rounded education going beyond field butchering, it gives them a much needed skill set in the civilian work force after their military careers.

Underground, nomadic chef that enjoys hunting down the best local produce & preparing tasty beasts for friends & family, usually outdoors & at unique locations. Extremely fond of whole animal cookery, smoke, fire & fine bourbons. Studied animal science at Colorado State University & then entered the Culinary School of Hard Knocks. Earned degree in Restaurant and Resort Management at Colorado State University. Recently completed a master butchery & charcuterie program led by Francois Vecchio at The Art Institute in Sacramento, CA. Has worked with some of the finest chefs across the country. Is a descendant of French pirates, he may be the only chef in Colorado Springs that does not have tattoos, and the only thing he truly takes seriously is food.