Month: April 2012

FOR IMMEDIATE RELEASE: Salt & Time to open Austin’s First Local & Sustainable Butcher Shop

  Salt & Time to open Austin’s First Local & Sustainable Butcher Shop on E 7th St.   Last month during her SXSW panel on the Brooklyn Food Scene, Jessica Applestone of Fleischer’s created a mini firestorm by… Read More

Salt and Time Short with Ben Runkle

Check out this beautiful short film profiling butcher and former vegan Ben Runkle.

A Good Butcher and Chef is an Inspiring Thing

Here’s some of what you missed at IACP with Adam TIberio and Matt Jennings. Brought together by The Butchers Guild.

FDA Finally Responds to Agricultural Antibiotic Epidemic

Hallelujah! Finally a little bit of good legislation (or at least talks of it). Someone important must have been given one too many antibiotic-laden easter eggs this last weekend. The FDA announced this week that they are requiring farmers… Read More

BG Weekly Round-up

Results are in, Butcher’s Guild members make the best judges: BG’s Executive Chef Denny Trantham of Grove Park Inn recently judged the 3rd annual King of the Mountain Chef’s Challenge. The Iron Chef-type challenge, which took place in… Read More

The Bay’s Best Burgers

We all have our own personal list of places to go when the burger craving hits. Those places where you go and when you take a bite, the juices run down your face but it’s too good to… Read More

Pork Sashimi, Whipped Lardo, and Brainaise

Chris Cosentino is at it again. The BG member and San Francisco Chef is now bringing his offal love to downtown LA with PIGG at UMAMIcatessen. UMAMIcatessen is a take on an international street bazaar. While PIGG is… Read More

March Meat Madness: America v. Pink Slime

A pink slime-ploration from Maya Hann-Byrd, BG Meat Correspondent: In the food industry, March was the month of pink slime. Over the last month there has been a huge public outcry against this “lean, finely textured beef”.  Within… Read More

“Meatballs are the New Cupcake”

BG Members have always known, that meatballs are the sh*t, way better than cupcakes….come on. But a budding meat trend is on the rise: fresh enthusiasm for meatballs, has these tasty orbs of ground-carne, taking center stage on… Read More

Anatomy Of Thrift: A Harvest Day Butchery How-To

Here is a video from our friends at Farmstead Meatsmith on Vashon Island, Washington. A visually charming look at how to dispatch of a pig in the most respectful, nutritionally dense manner. We also love their down-to-earth professionalism,… Read More

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