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Our cooks are schooled in butchering as well, how often they do it is questionable. There MUST be provision for slaughtering of animals after foraging...or local procurement...however you look at it.
Example in the movie "Fury", it portrays a man leading an Angus across the Conc area...which I gather is heading for the cooks...
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When I was in there was a separate MOS within the food service field that specifically dealt with this. I do not recall what the MOS was or at what level they worked. Not only were they meat inspectors but they also knew the procurement process and standards. I assume this would also apply to the slaughtering process. There was a fellow troop in basic training that had selected this MOS.