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 Butchers ofAmerica Team USA|WBC page.

Visit 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)

Stemple Creek Ranch | Vacation and Event Venue

Stemple Creek was a sponsor of our Butchers Guild Meat Conference’s all three years and we are so grateful for their support and fond of the company. Now, in addition to supplying the greater bay area with delicious, responsibly farmed grass-fed beef, they will host your event or vacation stay!

This rustic, cozy cabin at Stemple Creek Ranch (West Marin) is not to be missed. It is just a few miles from the ocean and boasts a private deck with BBQ, kitchenette, loft for sleeping, and views of the countryside that stretch for miles. We also have an event venue (outdoor spaces and a beautiful barn) if you are looking for somewhere to host a party, wedding, or corporate event. Click the link here for more details


Pure Charcuterie

Pure Charcuterie is available for pre-order! Click link to make it happen, and you’ll get a signed copy plus a free gift in November.

If you’re wondering why you should do this instead of pre-ordering from other people: pre-orders allow me to recover costs incurred in writing and crafting the book, and allow me to plan ahead in terms of offering classes and events for folks who want to gain hands-on learning. Plus, when you buy books direct from the author, the artist actually gets the dough. Like that whole local food thing? Yeah. Same same. 


If you speak french Or enjoy throwback brand-extension-headers like this one, you will enjoy this overseas blog called Nakide and their coverage of The Butchers Guild just like I did.

I am always amazed at all the fascinating, wonderful emails I get from all over the world showing the impact of The Butchers Guild and its members. If you ever wonder wether or not your efforts and hard work are being noticed. Trust us, they are.

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