Month: January 2012

Building A Slaughterhouse: The Journey

We love this article from Calaveras Enterprise’s site about the journey of one family to build a slaughter facility in a rural California county. It is a realization and series of decisions that we have heard from countless… Read More

How to Butcher a Hanger Steak

The Butcher’s Guild teamed up with BG Member Reece Lagunas, of the highly enjoyable and informative blog, Austin Texas Butcher to create this video tutorial on Hanger Steak. Reece will be collaborating with us to create more step by step tutorials… excited. We are.

NYT Examines Bi-Rite’s Website As A Case Study For Small Businesses

BG Member Sam Mogannam is often called a model of successful retail operations. New York Times Small Business section took his San Francisco grocery store’s site as a case study in effective communication and marketing. Read the article… Read More

Interview With Ryan Farr About His New Book & Butchery

SF Weekly Blog, SFoodie, sat down with BG Member Ryan Farr on the occasion of his first book’s publication. Buy the book here. And go here to see the article (and images) at SF Weekly’s site. Ryan Farr… Read More

Brooklyn’s Greene Grape Makes The Scene

Village Voice’s Fork In The Road Blog gives appreciation for the growing movement of local, artisinal products available in the metropolis. BG Member Greene Grape is right there in the mix. Read the post below or go here… Read More

“Leftovers” Is Not A Dirty Word!

Chicago Sun-Times gathered some wisdom about using leftovers from top Chicago chefs, including BG Charter Member Rob Levitt. Read below or go here to check out the article at the Sun-Times site. Chefs are pros at turning scraps… Read More

Edible Brooklyn Reader Sings Tiberio Custom Meats’ Praises

When Edible Brooklyn asked their readers to tell them about their favorite butcher shops, one man shared his glowing regard for Tiberio Custom Meats. Read what he had to say below and go here to check out the… Read More

Denver Gets Even More IMV Salumi To Love

BG Charter Members IMV Salumi in Denver, CO are expanding both their wholesale dry-curing facility and opening a new retail spot. We couldn’t be prouder or more jealous of all those lucky Denver salumi-eaters! Check out the news… Read More

The Foie Gras Fight: Reason TV takes on the controversy

Mark Pastore, business partner of BG Member Chris Cosentino, and owner of Incanto in San Francisco, Ca., shares his view, along with the opposition.

Consumers Care About Their Meat! NYT Says It & We Always Knew It!

We love reading about how consumers are getting to know the meat they eat and making the choice to buy local, honest meat! We especially love that they are finding that meat from Butcher’s Guild members. NYT singles… Read More

Skip to toolbar