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!


Go Big or Go Home | Vertical Integration with Anya Fernald from Tia Holmes on Vimeo.

Learn from the experts, Butchers Guild Thought Leader Q&A with Anya Fernald, CEO of Belcampo. Anya dishes about vertical integration, the successes, the challenges and her vision for the future of meat.

New York City's Peter Luger Steakhouse

See how New York City's Peter Luger Steakhouse chooses their steaks.Subscribe: http://goo.gl/hGwtF0

Posted by Eater on Tuesday, June 30, 2015
story city locker

Story City Locker | Edible Iowa

Take a look at this wonderful article about Story City Locker in the 2015 summer issue of Edible Iowa (also included is a delicious recipe for Ribeye Steaks with Grilled Poblano Butter, just in time for Father’s Day). I was so excited to read this article and  I can’t tell you how proud I am to […]

Cuisine U, Charcuterie Classes with Brian Polcyn, butchers guild member, whole animal butchery, learn to butcher whole pigs, cure meat

Cuisine U Charcuterie Workshop | Brian Polcyn

To be skilled in merchandising a whole animal in the most profitable way, you must know how to cut it, cook it and cure it. Meat curing is a master skill that, when done wrong can produce costly, disappointing and dangerous results. If you are a chef or butcher who wants to learn how to cure meat, learn from expert Butchers Guild Member, Brian Polcyn, co-author of Charcuterie: The Craft of Salting, Smoking, and Curing & Salumi: The Craft of Italian Dry Curing.

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