Thinking about joining The Butchers Guild but have questions? Wondering how membership can help you and your business? Shoot us an email at email@example.com and we will give you a call.
be the deciding factor; make the critical difference in your career
2016 is going to be the best membership year yet, just wait and see….actually don’t wait. Join today and be a part of our community.
If you are interested in a being butcher, it’s time to get your hands dirty. As the old Kurdish saying goes, “If skill could be gained by watching, every dog would become a butcher.” Many people begin by interning or staging at a butcher shop. Our members range from Cutters (meat cutters) to Curers (salumists, […]
Several months ago I had the pleasure of chatting with Mike Fielding of Meating Place about Josh Applestone and Meat Vending Machines. Check out Applestone’s full profile here.
Learn to source sustainable meat for your restaurant or business! Our guest panel will teach you to the right questions to ask, how to verify information & how order good meat while minimizing waste. Panelists include Loren Poncia of Stemple Creek Ranch, Adam Gaska of Mendocino Organics and Aaron Rocchino of The Local Butcher Shop. Sliders will be served! WHEN Monday, July 25, 2016 from […]
Armed with 20 years’ experience butchering, a history degree and a passion for keeping a vanishing trade alive, Wayne County, Ohio, native Adam Nussbaum is looking to take his shop, Meatheads Union, from the back of a local market and deli up front to his own, downtown storefront. Click here to read the full details […]
KATE HILL AND DOMINIQUE CHAPOLARD BRING BUTCHERY AND CHARCUTERIE MASTERCLASSES TO THE WEST COAST French Butchery and Charcuterie Pros Kate Hill and Dominique Chapolard Offer Courses in Seattle, Portland, and San Francisco Bay Area this April. GASCONY, France. (March 22, 2016) – French culinary authority Kate Hill of the Kitchen at Camont and Master Butcher/Charcutier […]