Thinking about joining The Butchers Guild but have questions? Wondering how membership can help you and your business? If you haven’t been able to send us an email yet or get us on the phone, join us this Friday, 10am, July 10th for a 30 minute free webinar. Co-founder Tia Holmes will be hosting a BG […]
be the deciding factor; make the critical difference in your career
2015 is all about big changes for the Butcher’s Guild, don’t miss out on the fun. Join us!
As the old Kurdish saying goes, “If skill could be gained by watching, every dog would become a butcher.” If you are interested in a being butcher, it’s time to get your hands dirty. Many people begin by interning or staging at a butcher shop. Our members range from Cutters (meat cutters) to Curers (salumists, […]
See how New York City’s Peter Luger Steakhouse chooses their steaks.
Take a look at this wonderful article about Story City Locker in the 2015 summer issue of Edible Iowa (also included is a delicious recipe for Ribeye Steaks with Grilled Poblano Butter, just in time for Father’s Day). I was so excited to read this article and I can’t tell you how proud I am to […]
To be skilled in merchandising a whole animal in the most profitable way, you must know how to cut it, cook it and cure it. Meat curing is a master skill that, when done wrong can produce costly, disappointing and dangerous results. If you are a chef or butcher who wants to learn how to cure meat, learn from expert Butchers Guild Member, Brian Polcyn, co-author of Charcuterie: The Craft of Salting, Smoking, and Curing & Salumi: The Craft of Italian Dry Curing.
The art of Dry Aging ...Posted by Rare Medium Journal on Monday, June 8, 2015