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!
be the deciding factor; make the critical difference in your career
2015 is all about big changes for the Butcher’s Guild, don’t miss out on the fun. 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, […]
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 […]
Take a look at this video on dry aging vs wet aging for processors, from our partners in Meat at NC Choices!
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 […]
Video of Danny Johnson teaching at The Butchers Guild Conference 2014