2nd Battalion, 10th Special Forces Group (Airborne) (Austere Butchering & Cooking) Course

The objectives of the Austere Butchering & Cooking (ASCB) Objectives are to enhance combat feeding while maintaining high nutritional needs during deployment. Additionally the training will eliminate food borne illness reducing care in medical needs while training the unit on animal identification and field evaluations for health concerns. Food safety and sanitation in a field environments is a major concern and the knife skills and meat fabrication will solve the need for large supply chain requirements and enable 10th SFG (A) to be more self-reliant and become more efficient. The ASCB training will occur in two separate locations for approximately 15 soldiers during two training events as indicated in the chart below. The Contractor will coordinate for two (2) Cows, four (4) Hogs and two (2) sheep for each period of instruction. 10th SFG (A) requires Austere Butchering and Cooking training during hostile environments and avoiding foodborne illnesses during deployments. The unique training provided by ROCKY MOUNTAIN INSTITUTE OF MEAT, LLC is the only known source of Austere Butchering and Cooking training with a primary focus on operating without normal field equipment as covered in Army Regulation 30'22 (Army Food Program). The training also covers how to properly prepare and preserve the meat with equipment that 10th SFG (A) already has on hand. The training was developed to ensure the processing of meat could be sustained by using Ka-Bar knife kits which are authorized by 10th SFG(A), curing (salting) techniques and packaging constraints due to the limitations on equipment that 10th SFG(A) is able to utilize in the field. Buying new equipment to satisfy other culinary training would not allow 10th SFG (A) to carry out their mission as planned because it would require even more training to use the new equipment. The special techniques used by ROCKY MOUNTAIN INSTITUTE OF MEAT, LLC will greatly reduce the amount of 10th SFG(A) will need for refitting purposes and allow them to carry out their mission according to their schedule. Furthermore, purchasing new equipment will cost the government more in terms of life-cycle management costs as this training utilizes already existing equipment. There are numerous detrimental effects from uncured or improperly treated meat which could serious injury to the soldiers. For example, Campylobacteriosis is the most common kind of food poisoning from unprocessed meat and will cause mission failure due to its side effects. The training proposed by ROCKY MOUNTAIN INSTITUTE OF MEAT, LLC will remove those food borne illnesses by training soldiers with their existing equipment. Course I: POP: 01 July 2022 to 31 July 2022 Butcher Course (Colorado) Instructor, materials, proteins, equipment Two (2) Cows, four (4) Hogs and two (2) sheep for each period of instruction Course II: POP: 01 Sep 2022 to 30 Sep 2022 Butcher Course (Fort Bliss) Instructor, materials, proteins, equipment Two (2) Cows, four (4) Hogs and two (2) sheep for each period of instruction