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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.
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, […]
Promotional Business Video How-to with Peter Hertzmann This is a Members Only Webinar, Join Here Before Registering If you are already a Member of The Butchers Guild, click the link below to register. https://attendee.gotowebinar.com/register/9163752490819697153 Nowadays, creating visual representations of your work and business for social media is important. Videos are engaging and have more of an […]
Salumiere –Belcampo Butchery Belcampo California is a fully vertically integrated meat company, comprised of farm, slaughterhouse, butcher shops, and restaurants. We grow, process, and sell a wide variety of animals. Each part of our chain is integral in the success of the company as a whole. Belcampo Butchery is a USDA inspected facility that provides […]
“Meat tastes good, but is all meat good? When you take the first bite into a superb steak or a succulent sausage, you can instantly judge quality. But quality runs deeper than your taste buds. The way the animal was raised and the way the carcass has been treated affect the taste, the nutritional value, […]
ARCHIVED Craig Deihl is one of the most talented Charcuterie makers in the United States. Not only are his cured meats exceptionally delicious, Craig just has a knack for creativity and problem solving when it comes to curing meat in a restaurant or butcher shop environment. We here at The Butchers Guild have been lucky […]