Members

Whole animal butchers, Butchers guild members, learn to butcher, become a butcher, support local butchers,

Trey Nichols

Trey Nichols The Heart and Trotter (“H&T”) is Southern California’s only whole animal butcher shop located in the North Park in San Diego, California. All of our beef, lamb, pork, and chicken will be sourced from local, sustainable, antibiotic and hormone-free family farms. We receive humanely-raised, whole animals from farms within California, south of San Francisco. More than just offering traditional cuts […]

Max Villegas

Max Villegas

Max Villegas Max Villegas is from the ocean-sprayed streets of Encinitas, CA, he believes it is imperative for people to fully understand and respect the lives of the animals who die for our food source. His career in meat started fresh out of high school at Henry’s Marketplace, after Henry’s he worked at Von’s, apprenticing under Matt […]

Cole Dougherty

Cole Dougherty

Certified Member Cole Dougherty was born and raised in Manhattan. In his early teens he moved to Princeton, NJ found his way to Burlington, Vermont to finish his last two years of college. Cole ended up staying in Burlington after graduating and got a job in a local food co-op called City Market/Onion River Co-op. Nine […]

Frances Hogan

Frances Hogan

CERTIFIED MEMBER Frances Hogan, Bluestem Brasserie Francis Hogan brings more than 17 years of culinary experience to his position as executive chef of Bluestem Brasserie. Hogan’s interest in the culinary arts began at the age of fifteen when he convinced the owner of a neighborhood Italian restaurant to take a chance with the inexperienced teenager. Complementing […]

010611 Marietta, GA: Butcher Patrick Gebrayel with Heywood's Provision Company in Marietta  shows off a Certified Angus Beef bone in Ribeye Friday January 6, 2012.   Brant Sanderlin bsanderlin@ajc.com

Patrick Gebrayel

CERTIFIED MEMBER Patrick Gebrayel, Heywood’s Provision Company, is CEC and proprietor ofwhich produces and sells high-quality artisan meats and food in Marietta Georgia. Patrick is also the former executive chef at the Dunwoody Country Club of Atlanta. Patrick has served as the director of his local chapter of the American Culinary Federation and is considered a […]

This is an image of Brian Polcyn, co-author of Charcuterie & Salumi

BRIAN POLCYN

BRIAN POLCYN, C0-AUTHOR OF CHARCUTERIE & SALMUMI Chef Brian Polcyn is an award-winning chef and charcuterie expert.  Chef Polcyn is nationally recognized for his creativity and culinary talents, and as the visionary behind some of Detroit’s most acclaimed restaurants. While still in his 20s, Polcyn honed his skills at two of Michigan’s most prestigious restaurants, The Golden […]

Ben Siegel, Banger's, whole animal butchers, butchers guild members

Ben Siegel

CERTIFIED MEMBER As an undergrad at the University of Texas at Austin, owner of Banger’s Sausage House & Beer Garden, Ben Siegel, fell in love with The Best Wurst trailer on Austin’s famous Sixth Street. To him, a spicy jalapeno sausage was the perfect food, and the fact that there wasn’t a brick and mortar […]

Tom Wriggens, Hilltop farms, whole animal butchery, butchers guild member, certified butchers guild member, learn to butcher, support your local farm

Tom Wriggins

Tom is a Farmer/Chef/ Owner of Wriggins Hilltop Farm in Nobleboro Maine. He and his wife operate a ‘CSA Style’ operation, providing Grass Fed Hereford Beef and All Natural Pork for local residents and select chefs in Maine. In addition to working with a local abattoir to process his animals, Tom produces in house charcuterie […]

Joyce Family Farms, butchers guild members, Denis Drone,

Denis Dronne

CERTIFIED MEMBER Denis Dronne, Joyce Farms Denis was born in Loire Valley region of France, where at the time local and seasonal food was not the latest trend but a fact of life. His family kept rabbits, chickens, ducks and sheep, all harvested on site. Joyce Foods does all of their processing in-house. Denis is a […]

Joe Cloud, T&E Meats, whole animal butcher, butchers guild member, certified member

Joe Cloud

CERTIFIED MEMBER Joe Cloud co-owns True and Essential Meats (aka T&E Meats), in Harrisonburg, VA, along with Joel Salatin of Polyface Farm. T&E Meats is a small USDA-inspected abbatoir and meat processing facility in Harrisonburg, VA. Joe is also part owner of Greenmont Farm in Fishersville, VA, a 450 acre family farm producing grass-fed beef. […]

Author of The Ethical Meat Handbook, butchers guild member, whole animal butcher, butchery, learn to butcher, eat local meat

Meredith Leigh

Meredith Leigh is a writer, and a food and farming specialist. She has worked as a farmer, butcher, teacher, non-profit executive director, and chef, all in search of realistic solutions for sustainable food. Author of The Ethical Meat Handbook.

Samantha Garwin, whole animal butchery, Fleisher's Pasture Raised Meats, support your local butcher, learn to butcher, butchers guild memberSamantha Garwin, whole animal butchery, Fleisher's Pasture Raised Meats, support your local butcher, learn to butcher, butchers guild member

Samantha Garwin

CERTIFIED MEMBER Samantha Garwin is Chief Operating Officer of Fleisher’s Craft Butchery, one of the largest retailers of ethically-raised beef, pork, lamb and poultry on the east coast. Prior to becoming COO, she completed an apprenticeship at Craft Butchery and continued on to become the shop’s General Manager, driving the growth of Connecticut’s first sustainable, […]

Zazu, bovolo, black pig meat co. butchers guild members, farmers, bacon, whole animal butchery, support local food, certified BG member

John Stewart & Duskie Estes

CERTIFIED MEMBER John Stewart & Duskie Estes, Bovolo, Black Pig Meat Co. Relocating to Seattle in 1994, John worked at Etta’s Seafood and Palace Kitchen, where he met his future wife and Queen of Porc Duskie Estes. While sous-cheffingat the well-known Cafe Lago he fell deeply in love with all things Italian. John could easily resonate with […]

Greg Esmond, the butchers guild, whole animal butchery, butchers guild member

Greg Esmond

CERTIFIED MEMBER Greg Esmond Greg Esmond is currently taking a leave from the restaurant world to obtain his Bachelors degree in Food Science (with minors in Animal Science and Chemistry) to better understand the hows and whys of food behavior. Prior to this new adventure, Greg was the Executive Chef of Bordinos Restaurant where he […]

Paul Carras, taylors market, whole animal butchery, support your local butcher, butchers guild member, BG certified member

Paul Carras

CERTIFIED MEMBER Paul Carras Butcher and Meat Department Manager, Taylor’s Market, Sacramento, CA Butcher Paul Carras began his career, cleaning the meat department at Sacramento’s Taylor’s Market in 1996.  In 1998, while he was working on his B.S. at California State University at Sacramento, he began his training as an old-style butcher at Taylor’s under the […]

Eric Veldman Miller, V. Miller Meats, Whole animal butchery, butchers guild members

Eric Veldman Miller

CERTIFIED MEMBER Eric Veldman Miller and Matt Azevedo, V. Miller Meats Eric is currently opening V. Miller Meats in Sacramento CA, and has recently completed an intensive apprenticeship in Whole Animal Butchery at Sutter Meats under Butcher Terry Regassa. He decided to open his own shop after working in fine dining for the past 15 years. […]

Aaron Oster, Echo and Rig, Whole animal butchery, butchers guild member

Aaron Oster

CERTIFIED MEMBER Aaron Oster, Echo & Rig Originally from Connecticut, Aaron spent most of his professional career in New York City behind the stoves.  It wasn’t until he decided to leave and island of Manhattan for the island of Martha’s Vineyard where his passion took flight in the craft and art of butchery. There he learned […]

Stephen Pocock, Boccalone, butchers guild members, whole animal butchery

Stephen Pocock

CERTIFIED MEMBER Stephen Pocock, Boccalone & Damn Fine Bacon, Stephen has been smoking and curing meat for at least 10 years. What started as a hobby while he worked in the TV industry has become his profession. Since 2007 he has been at Boccalone, where he is the Salumiere. He recently launched Damn Fine Bacon, bringing his smoked […]

Surry, VA--5/27/09--Assignment ID: 30080339A--Slug: Ham--Headline: Virginia Traditions--photographer-Jay Paul / for The New York Times 804/363-6048--Caption--Sam Edwards is the third generation to smoke hams and now toÊmakes a high-end ham he calls "Surryano," an allusion to Spanish Serrano ham.Ê

Sam Edwards

CERTIFIED MEMBER Edwards Hams: In 1926, S. Wallace Edwards, the young captain of the Jamestown-Surry ferry began selling ham sandwiches to his passengers. The ham had been cured by him as on the family farm according to those time tested methods. Soon demand became great enough that S. Wallace Edwards began curing hams on a […]

David Zeir, Zeir's Prime Meats, Butchers Guild Member, whole animal butchery, support your local butcher

David Zier

CERTIFIED MEMBER David Zier, Zier’s Prime Meats and Poultry Dave has been a butcher for over 30 years, honing his craft under the tutelage of his Father, a retired USDA Federal Meat Inspector turned small town locker plant operator. He and his wife Denise own and operate Zier’s Prime Meats and Poultry in Wilmette, Illinois, a […]

Analiesa Gosnell, Clove and Hoof, the butchers guild, whole animal butchery

Analiesa Gosnell

CERTIFIED MEMBER Analiesa Gosnell, Clove and Hoof Analiesa has been involved with agriculture from an early age.  Beginning with 4-H at age 9, she raised and showed meat animals in the California Bay Area until she graduated high school and continued her education at Cal Poly, San Luis Obispo where she obtained a B.S. in Agricultural Business […]

Vincent DeLagrange, Whole Animal Butchery, butchers guild member, urban farmer, cleveland,

Vincent DeLagrange

CERTIFIED MEMBER Vincent Delagrange, Urban Farmer Cleveland Vincent Delagrange has a passion for preserving the art of traditional butchery. He was on the opening team of the Solon Market District grocery store near Cleveland, Ohio and currently leads his department in the development of handmade sausage recipes. Vincent is also responsible for the creation of specialty […]

Mark DeMarco, The Biltmore Hotel, whole animal butchery, butchers guild member

Mark DeMarco

CERTIFIED MEMBER Mark Demarco, Cedric’s Tavern on The Biltmore Estate A 1999 Graduate of the IUP academy of culinary arts, Mark is currently the executive chef of Cedric’s Tavern on Biltmore Estate in Asheville NC.  Working at Biltmore Estate, Mark has access to estate raised beef and lamb that is featured prominently in the many restaurants on Biltmore […]

monument lane, steve dustin, butchers guild member

Steve Dustin

CERTIFIED MEMBER Steve Dustin Monument Lane is a West Village tavern serving seasonal American food featuring ingredients from regional farmers and growers who promote sustainable practices. The menu changes weekly, reflecting the restaurant’s commitment to showcasing the local harvest.

Jon Emanuel, butchers guild members,

Jon Emanuel

CERTIFIED MEMBER Jon Emanuel, Project Angel Heart Jon Emanuel is the Executive Chef at Project Angel Heart in Denver, Colorado; a non-profit providing free, nutritious meals to those living with life-threatening illnesses. He is also a chef instructor at the Metropolitan State College of Denver, as well as the founder of the Denver Adventurous Eaters Club. […]

Tony Incontro, butchers guild member, del dotto winery, Whole Animal Butchery

Tony Incontro

CERTIFIED MEMBER Tony Incontro, Del Dotto Winery Tony is the Salumist and Sous Chef at Del Dotto Winery, a family-owned winery which focuses on small production, premium wines. He has worked in many other indisputably fine establishments, including Perbacco & Barbacco, Martini House and Omaha Country Club.Tony’s love affair with salumi started at age 8 when he […]

Chris Fuller, Meat Chris, butchers guild member, whole animal butchery

Chris Fuller

CERTIFIED MEMBER Chris Fuller, a.k.a Meat Chris, Fuller Consulting, LLC Chris brings a unique ability to connect farmers and producers with consumers and the restaurant industry.  He holds an AA from Johnson and Wales U. in Culinary Arts and a BS in Anthropology from Fort Lewis College in Durango, CO. His first involvement in meat processing began […]

Ron Savenor, Savenor's Market, Boston, Whole Animal Butchery, butchers Guild members

Ronald Savenor

CERTIFIED MEMBER Ron Savenor, Savenor’s Market  Ron Savenor grew up immersed in his family’s business. From cleaning to stocking, cashiering to butchering, he has experienced every role that, together, has maintained Savenor’s reputation as “The Best on the Block” for decades. Ron took over as Savenor’s owner and master butcher. Under his leadership, Savenor’s has experienced […]

Stellina Restaurant, Christian Caiazzo, Butchers Guild Member

Christian Caiazzo

CERTIFIED MEMBER Christian Caiazzo, Osteria Stellina Executive Chef and owner of Osteria Stellina in Point Reyes Station, Ca., Caiazzo is renowned for his locally-sourced Italian food. From sous chef at Wolfgang Puck’s Postrio in San Francisco to Executive Chef at San Francisco’s TwentyFour, a fine dining restaurant at San Francisco’s PacBell Park. After moving to Point […]

Story City Locker, Butchers Guild Members, Whole animal butchery

Bobbie Jo Gustafson

CERTIFIED MEMBER Ty and Bobbie are owners of the Story City Locker, a custom meat processor fronted with an artisan butchery, The Cleaver, in Story City, Iowa. Ty grew up in Northwest Iowa, helping his dad farm and raise pigs.  Ty worked his way into corporate leadership but became discontent there. A hunter with a […]

This is an image of Ryan Fibiger, CEO and head butcher of Fleisher's Meats, New York.

Ryan Fibiger

CERTIFIED MEMBER Ryan Fibiger, Fleisher’s carved out a niche in the sustainable food industry by combining his passion for food and agriculture with his business experience.  With several exciting new food projects under his newly minted banner of Fleisher’s Craft Butchery – including three current butcher shops and four new shops in the pipeline, a […]

cafe rouge, marsha mcbride, butchers guild member, certified BG member, whole animal butchery

Marsha McBride

CERTIFIED MEMBER Marsha McBride, Cafe Rouge In 1982, Marsha McBride enrolled in the California Culinary Academy to become a pastry chef. She found a new interest with meat, which led her to open a café and meat market in Berkley in 1996 called, Café Rouge. Using her skills as head of charcuterie of nine years with […]

Aaron Winters Hog and Hominy

Aaron Winters

Aaron Winters, Hog And Hominy Winters began experimenting with sausage making and curing while working as an executive for retail brands throughout the country. After leaving corporate life, Winters staged with chefs Andy Ticer and Michael Hudman for over a year. Soon after opening Hog & Hominy, the chefs promoted Winters to head Sous Chef of […]

Taylors market, Danny johnson, whole animal butchery sacramento

Danny Johnson

CERTIFIED MEMBER Danny Johnson, Taylors Market Taylor’s Market Butcher Danny John- son is a 1982 graduate of the Oregon Meat Cutting School. He started working at Taylor’s on May 2nd 1983 and became part owner in October of 1987. In January 2007 Danny and his wife Kathy became sole owners of Taylor’s.Danny continues to educate […]

brandon harpster, single barrel restaurant, whole animal butchery

Brandon Harpster

CERTIFIED MEMBER Brandon Harpster, Single Barrel Restaurant Brandon Harpster is a Chef-Instructor at Southeast Community College and the Executive Chef for Single Barrel Restaurant in Lincoln, NE.  He is a chef/butcher who has embraced his Nebraska heritage and utilizes the amazing local meats that are being produced in his own backyard.  He is a passionate chef […]

Jon Gonzales, El dorado Meat Collective

Jon Gonzales

Jon Gonzales, El Dorado Meat Collective Jon Gonzales is the founding member of the El Dorado Meat Collective (EMC), a traveling butchery and short-course, hands-on meat preparation educator, working collaboratively with freelance, professional BG butchers.  The EMC provides instruction in whole-animal butchery, transformation and preservation techniques.  After having worked in Tuscany Italy with various Norcino families […]

The Whole Beast, owner John Fink

John Fink

CERTIFIED MEMBER Chef John Fink founded The Whole Beast in San Francisco as a way to celebrate the art of cooking over fire a whole animal that has been humanely grown and prepared in a holistic manner, paying special attention to animal husbandry.Chef John Fink is a 43 year-old San Francisco-based chef with over 20 years of […]

Bilal Aslam

Bilal Aslam

Bilal Aslam is a culinary student at the Art Institute of Washington. He aspires to pursue ventures in whole animal butchery and food service, which also promote the humane treatment of animals, in compliance with the Islamic guidelines for Halal meat. He seeks to provide access to delicious, wholesome, fresh, humanely raised and slaughtered meat […]

Sutter Meats, Terry Regasa whole animal butcher shop, butchers guild members

Terry Ragasa

Sutter Meats is owned and operated by the husband and wife team of Terry and Susan Ragasa. Terry brings several years of industry experience including an invaluable apprenticeship with Master Butcher Joshua Applestone of Fleisher’s Grass Fed and Organic Meats in the Hudson Valley of New York.  Under Josh’s tutelage, Terry studied all aspects of […]

Char crust dry rub seasonings

Char Crust

We are real people that took a single product and grew it into a small family business. We love making our dry rub products for our devoted customers, and we love that our little business has grown to the point that it not only supports us, but also our employees.

Desert Meats Logo

Desert Meats & Provisions

Desert Meats & Provisions is a specialty meat company that has served the greater Las Vegas area and surrounding states for well over a decade. We provide cut and un-cut product to almost every hotel/casino, major resorts and white table cloth restaurants in Las Vegas as well as a few retailers and smaller restaurants.

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NC Choices

NC Choices is a Center for Environmental Farming Systems‘ initiative that promotes sustainable food systems through the advancement of local, pasture-based meat production, processing and marketing. NC Choices provides information, technical assistance, educational programming and networking opportunities for farmers, extension agents, processors, buyers, distributors and consumers. Check out NC choices’ Carolina Meat Conference here. The Butcher’s Guild is […]

Sproutfield

Sproutfield

Sproutfield delivers nourishing choices in pasture grown foods to those with curious tastebuds. With every Butcher’s Box shipment, we help you enjoy enticing meals while cultivating sustainable diversity in farming. Centered in Virginia’s Heartland, Sproutfield works with local farmers to grow and deliver pasture raised Berkshire pork, heritage beef, poultry and cheeses. We ensure that […]

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