• Francois Vecchio, El Dorado Meat Collective, charcuterie, master butcher,

    SPECIAL HANDS ON SEMINAR WITH FRANCOIS VECCHIO

    This is a rare and special opportunity to learn from a true master. Join El Dorado Meat Collective on JUNE 25-28 IN SACRAMENTO, CALIFORNIA!

  • Sir Steak

    Pro Tools

    be the deciding factor; make the critical difference in your career

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    it feels like new awesomeness around here

    2015 is all about big changes for the Butcher’s Guild, don’t miss out on the fun. Join us!

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    Future Butchers. 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, […]

Welcome to the Butcher’s Guild

The Butcher's Guild is a fraternity of meat professionals bound to create a support system for our industry.

We focus on education and camaraderie to achieve a communal goal: a network of successful, skilled, independent butchers all across the country!

We also need courageous carnivorous consumers to insist on Good Meat!

JOIN NOW: Butchers, we welcome you!

BG TV

pulled pork, peter hertzmann, recipes, knife skills illustrated

Pulled Pork, need we say more?

Pulled Pork from BG member and author Peter Hertzmann  Next time you’re in the area, drop in at Cape Fear BBQ & Chicken in Fayetteville, North Carolina. It’s easy to find on Grove Street, State Route 24, not too far from Fort Bragg. Order a BBQ Sandwich. You’ll get an moderate helping of pulled pork […]

Dry Aging VS Wet Aging

Take a look at this video on dry aging vs wet aging for processors, from our partners in Meat at NC Choices!

recipe for a pretzel dog from BG Member Matt Hinckley

Let it Roll

BRATWURST PRETZEL ROLL WITH SAUERKRAUT AND TARRAGON MUSTARD Like most Americans, my first experience with sausage rolls was eating “pigs in blankets” as a child.   They were typically Vienna sausages or hotdogs wrapped in puff pastry.  Like most, I grew out of them (college excluded), until they resurfaced as a larger roll that I discovered […]

Lamb Butchery

Video of Danny Johnson teaching at The Butchers Guild Conference 2014

Support the craft

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