>>>Become a member today to be invited next year!<<< THE BUTCHER’S GUILD 2nd ANNUAL CONFERENCE This autumn, Butcher’s Guild members were invited to learn from one of the great masters of butchery, Dario Cecchini. He traveled from Tuscany to San Francisco to share his passion, knowledge and techniques. We also offered courses in branding, mastering [...]
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, [...]
January 28th, BG Member Interview: Rob Levitt The Butcher & Larder Chicago, IL 1. What does being a member of The Butcher’s Guild mean to you? As we are a small, neighborhood shop, we are focused on our community. The Guild, to me brings a sense of community to the trade. Knowing there are good people [...]
FROM MISSIONLOCAL By Mark Kurlyandchik Struggling to pay the bills on a nonprofit salary, chef and whole-animal butchery expert Ryan Farr began making chicharrones in his Mission District apartment from leftover pig skins, selling them to local bars for extra cash. This under-the-radar DIY gig became the foundation for 4505 Meats in 2009. Specializing in [...]
From Butcher & Public’s Kickstarter site: The mission of Butcher & Public is to be Little Rock’s first sustainable, whole animal butcher shop and restaurant. We will custom cut meat from animals that are responsibly raised on small, local farms. In addition, we will make a variety of sausages, patés, cured meats and prepared deli items such [...]
We can all use a little more Zen in our lives, check out this Video of BG Member Bartlett Durand!