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    TICKETS HERE. Our 3rd Annual Conference & Summit is coming September 21-22 and we are ready to take on the future of meat with our talented and committed membership. We are joining some of the greatest minds in our business to educate and celebrate the meat to come. TICKETS HERE. What members had to say about […]

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    BG Co-founders Tia Harrison & Marissa Guggiana on GOOD FOOD JOBS Blog

    Here’s a link to the interview on the Good Food Jobs blog, Gastrognomes. It’s hard to say what we love the most about the progress that has been made in food-related careers in the past handful of years. But the concept of community is a big part of what brings us joy in the present […]

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    Fundraising Victory!

    Thanks to YOU, The Butcher’s Guild raised $12,960 on Barnraiser to change the meat industry.    We now have the funds to make all of this possible: The Future of Meat: 3rd Annual Butcher’s Guild Conference & Summit September 21-22, 2014. A sponsorship program for SIX deserving low-income butchers to attend the conference by providing […]

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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, […]

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    Member Interviews: August Wessling

    January 8th, BG Member Interview: August Wessling, Meat Cut Sheet  1.  What does being a member of the Butchers Guild mean to you? To me, the Butcher’s Guild is a place where I may be able to reach out to a community of like-minded people and seek mentorship.  I also feel that I have learned and […]

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!



La Quercia Gives a Cured Meat 101

BG Member Herb Eckhouse of La Quercia shares a bit of history, how-to and preparation of cured meats. Prosciutto Primer!

Butchers Cut Happy

Our members love their work. It is a rare thing for people to show up happy to their jobs every day but butchers seem to universally enjoy their livelihoods. WCIU in Chicago interviews Rob Levitt, owner & butcher at The Butcher & Larder in their series: I love My Job.

Economies Of Community

When we talk about economy, we are talking about the exchange of energy between people. The energy it took you to grow a lamb is worth how much of my energy? Economies of scale are an attempt to transcend this exchange rate and they often fall apart at the seams. So many of us are […]

Olds College’s Fantastic Butchery Program

Future butchers: check out the program offered by new BG member Olds College- affordable, thorough and pretty fast to graduate! We are excited to collaborate with these experienced educators.

Get in the loop. The meat loop.