Thinking about joining The Butchers Guild but have questions? Wondering how membership can help you and your business? Shoot us an email at email@example.com and we will give you a call.
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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.
If you are interested in a being butcher, it’s time to get your hands dirty. As the old Kurdish saying goes, “If skill could be gained by watching, every dog would become a butcher.” Many people begin by interning or staging at a butcher shop. Our members range from Cutters (meat cutters) to Curers (salumists, […]
Armed with 20 years’ experience butchering, a history degree and a passion for keeping a vanishing trade alive, Wayne County, Ohio, native Adam Nussbaum is looking to take his shop, Meatheads Union, from the back of a local market and deli up front to his own, downtown storefront. Click here to read the full details […]
KATE HILL AND DOMINIQUE CHAPOLARD BRING BUTCHERY AND CHARCUTERIE MASTERCLASSES TO THE WEST COAST French Butchery and Charcuterie Pros Kate Hill and Dominique Chapolard Offer Courses in Seattle, Portland, and San Francisco Bay Area this April. GASCONY, France. (March 22, 2016) – French culinary authority Kate Hill of the Kitchen at Camont and Master Butcher/Charcutier […]
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, […]