Yes, Virginia, there is a guild for butchers

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Our Charter Member friends at Lindy & Grundy’s in LA got a recent write-up on After Ellen and mentioned their BG pride. Aw, shucks.

BG co-founder Tia Harrison rocks your donuts

Coffee and Donuts

The Bay Citizen asked BG co-founder Tia Harrison to choose a popular dish from her menu at Sociale and pair it with a song. Check out her perfect musical match for “Coffee and Donuts”  along with the selections of other esteemed bay area chefs.  

Recipe Relay and The Butcher’s Guild make beautiful Meat Together

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              The Butcher’s Guild has been working on a series of meaty recipes from our members and sharing them with our friends at Recipe Relay, a site devoted to making fresh, seasonal cooking accessible, interactive and fun! The latest recipe we tested for RR readers was The BLFGT (bacon, […]

Bacon Commitment

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Have you been wondering how you can take your bacon love to the next level? Do you find yourself yearning to really make a commitment, to tell bacon ‘hey, this thing between us is built to last.’? Damn Fine Bacon is offering you a chance to be true and quit your rambling ways. The Damn […]

BG Founder and Charter Member hit the airwaves

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This past Sunday, July 17th, BG Co-founder Marissa Guggiana and BG Member Rob Levitt (owner of Chicago’s The Butcher & Larder) were on KSFO’s Edible Escapes to talk about meat, sourcing local, what a real butcher is and other juicy topics. CLICK ON THE RADIO TO STREAM OR DOWNLOAD THE SHOW.

First Butcher’s Guild Meat Box makes vegan food better

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LA Weekly blogger Jenn Garbee uses her first meat box delivery (a perk of being a Carne-phile member) to pork up a vegan recipe. Black Pig Meat Co (bacon made by BG member John Stewart) saves the day!   Check out the post here.

The Meat Mail Must Go Through!

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The Bay Citizen shares the good news about our first meat boxes going to our Carne-phile members and other Guild goodness.

Cole Cuts talks Butcher’s Guild

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Cole Ward, one of our esteemed members, shares some BG info on his blog, Cole’s Cuts…The Butcher Speaks! Check out his impressions and thoughts.

BG in Organic Spa – July 2011 issue

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BG in NC 2

The Butcher’s Guild attended NC Choices’ (a center for environmental farming systems) North Carolina Meat Conference and gave the local news a few demos in butchery. Co-Founder Tia Harrison boned out a whole chicken. Boning it makes it cook faster and more evenly and is great for grilling. You can also pan sear it or […]

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