How Six American Butchers Are Training for the “Meat Olympics” in Ireland

The World Butchers’ Challenge is an intensely anticipated annual event that can be best described as the butcher industry’s Summer Olympic Games. The challenge started in 2011 as a rivalry between New Zealand and Australia and has since morphed into an ultra-competitive worldwide competition. In March 2018, and for the first time ever, the U.S. will compete against some of the most notable butchers from around the world in Belfast, Ireland. With twelve teams participating, the lineup is the biggest to-date.

Team USA, or Butchers of America, consists of Danny Johnson and Paul Carras of Taylor’s Market in Sacramento, Bryan Butler of Salt & Time in Austin, Lothar Erbe of Lothar’s Gourmet Sausages in Virginia, John Fink of The Whole Beast in San Francisco and Craig Deihl, a chef and award-wining charcuterie maker in Charleston. “The reason this is the first year the U.S. is competing is because we are the first organization from the U.S. that got it together to compete,” says Tia Harrison Holmes, co-founder of The Butcher’s Guild, who handpicked the players of Team USA.

Read Full Article Here……..

Inquiry for Interview with Female Butchers

Hi there!

I’m a student from Vassar College in NY working on my sociology senior thesis about women who butcher, and when I came across your guild, I was hooked! As someone who is invested in reforming food systems and building communities through food, I really admire the work you’ve put in to build such a community. My thesis topic is constantly shifting, but I’m trying to imagine butchery as a space to challenge gender norms for women, and to be a possible space for feminism, something which you may completely agree or disagree with. This thesis is only for my undergraduate degree, and so will be accessible on my college’s library site in May when it is completed, but will not be published in other scholarly sites.

Would anyone from your organization (preferably someone who identifies as a woman) be open to communicating with me over email/phone (or in person if they are in my area) to participate in a semistructured interview about their experience working with meat, the ways gender has or has not played a role in their work, and anything else they’d care to share about their livelihood and profession?

I’m happy to answer questions about the nature of my project, confidentiality, or anything else, and would love to speak to someone (or multiple people) involved with the Guild. I have found there is almost no academic literature on professional butchers, and even less on the ways gender is involved in the industry, and in my small part I’d like to change this, in support of the ever growing number of women who butcher.

Thanks for your help.

Cheers,
Maria Cali
617-800-3714

Danny Meyer Starts $200M Fund to Expand Businesses

“Looks like Danny Meyer is throwing weight behind expanding restaurants: Union Square Hospitality Group has launched an investment fund that has already raised $200 million and could duplicate restaurants like Martina.

The Wall Street Journal reports that the private-equity fund called Enlightened Hospitality Investments LP, could be used to expand restaurants like cafe Daily Provisions and pizzeria Martina across the country. It’s also investing in outside companies, like Joe Coffee and even non-food related businesses…………”

Read Full Article Here

Samantha Garwin, My kind of Woman!

This is a fantastic Interview with Samantha Garwin, Butcher & CEO of NYC’s Fleishers. Samantha talks about what it is like to be an inspiration to women in the culinary industry and also gives some great advice!

“Meat on Goat”

Click on the image above to purchase tickets to the fundraising event hosted by Craig Deihl on Goat Island.

“Craig Deihl is sharpening his knives to compete in Olympics of butchery”

Check out this article published in the Charleston City Paper about WBC Team Member, Craig Deihl. 

  • Craig Deihl will join a team of six to compete in Ireland in March

“It’s been three months since Cypress and Artisan Meat Share closed, but it looks like executive chef Craig Deihl has been using the down time to sharpen his knives. Deihl has announced he’s joined team Butchers of America to represent the U.S. at the Olympics of butchery, the World Butchers Challenge in Belfast, Ireland.

March 20-22, 2018 at the Titanic Exhibition Centre in Belfast, Deihl and five other master U.S. butchers will face off against 250 butchers from around the world. According to a press release, in addition to Deihl, the Butchers of America — organized by the Butchers Guild — include Paul Carras of Taylor’s Market (Sacramento), John Fink of The Whole Beast (San Francisco), James Beard Nominee & Award Winning Charcutier, Lothar Erbe of Lothar’s Sausages (Virginia), and Bryan Butler of Salt & Time (Austin) who was recently named the Texas Beef Council’s Best Butcher in Texas.

“Our team represents several different regions of The United States and we are excited to bring each unique perspective to the table. Danny Johnson and his crew at Taylor’s Market won the Flying Knives Beef competition at Eat Real, they have over 40 years of combined experience in the retail space. Bryan Butler is winner of The Best Butcher in Texas competition and his butcher shop, Salt & Time, produces stunning, delicious products,” says Tia Harrison Holmes of the Butchers Guild. “Lothar Erbe is formally apprenticed and trained in butchery and sausage making and has a huge following in his local market. Craig Deihl is an award-winning charcuterie maker and James Beard nominated chef. He makes by far, the best charcuterie I have ever tasted in the United States. John Fink is passionate about open-fire cooking and each and every one of our team members is an advocate for local meat and artisan quality products. Needless to say, Team USA is going to bring something new and exciting to the table.”

“If they win and beat reigning champs, France, they get world bragging rights,” says Deihl’s wife Colleen.

In order to get them to the competition, however, some fundraising is in order. On Oct. 14, Goat Island Gatherings presents Meat on Goat, a benefit to send the meat masters overseas.

The fundraiser will be held from 2 p.m.–6 p.m. on Goat Island where guests will eat meat centric plates crafted by Deihl who will cook with teammates Erbe and Fink. The ticket price includes live music by local favorites Minimum Wage, beer, wine, and Isle of Palms Marina parking included. Boat shuttles to and from the event will be provided by Barrier Island Eco Tours from the Isle of Palms Marina and all proceeds will be donated to the gofundme.com Butchers ofAmerica Team USA|WBC page.

Visit eventbrite.com to purchase tickets.”

Free Management Library

So much of what is difficult about running a small butcher shop or restaurant, isn’t necessarily creating delicious products and showcasing your skills, but the logistic of running the business, and managing staff . This is a great resource for management development. Here is a link to the website.

 

WBC Challenge Team Meet Up | August 6 & 7

We are excited to share with you that the first WBC Team challenge practice session is this weekend, located at Taylor’s Market in Sacramento. Team members, Bryan Butler, Craig Deihl, John Fink, Lothar Erbe, Danny Johnson, and Paul Carras are meeting to strategize about their cut plans for this years competition.

It is required that the team practices three times prior to the competition, and after this first meet up, we will have photos, interviews and updates to share with you.

Thank you to our generous sponsors and those who donated to the team on on GoFundMe. We will be releasing more information about sponsorships and upcoming practice sessions after this weekend.

2018 World Butcher Challenge Belfast

The Butchers Guild is proud to announce that we are competing in The World Butchers Challenge 2018 located in Belfast, Ireland. Our country has almost a decade of dedicated Brave New World Artisan Butchery under it’s belt. With so much talent and dedication, we know we will be tough on the competition.

We are finalizing details, marketing, and sponsorship opportunities. We will have much, much more to share with our community soon. But for now, let’s welcome:

 

Bryan Butler, Craig Deihl, Danny Johnson, Paul Carras, Lothar Erbe and John Fink as team competitors representing the United States of America.

Like our Facebook page WBC The Butchers Guild Team USA to get updates and information about the team during our journey to Ireland.

Best Butcher in Texas

If you have ever wondered who the best butcher in Texas is then wait no longer…..(drum roll) Huzzah it is Bryan Butler!

AUSTIN – An Austin butcher was named the best in the state during the Austin Food & Wine Festival.

Bryan Butler, co-owner of Salt & Time Butcher Shop on East 7th Street, won after the final round of the competition. The Texas Beef Council sponsored the Beef Loving Texans’ Best Butcher in Texas competition. Butler beat Dallas winner Shawn Knowles and Houston winner Michael Majkszak for the title.

The beef from the competition was donated to St. PJ’s Children’s Home, a shelter for children in crisis. The beef will reportedly feed at least 600 shelter residents.

In addition to the title, Butler received a $5,000 prize, a culinary knife set and will be featured in a full-page ad in Texas Monthly. (see original post here)

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