Welcome to the Butcher’s Guild

The Butcher's Guild is a fraternity of meat professionals bound to create a support system for our industry.

We focus on education and camaraderie to achieve a communal goal: a network of successful, skilled, independent butchers all across the country!

E | thebutchersguild@gmail.com
P | 415-297-9601

JOIN NOW: Butchers, we welcome you!


BG in NC

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 and Charter Member Berlin Reed took a lamb through the paces, sharing cuts, cooking ideas and butcher wisdom. NC Choices is doing innovative work in bringing […]

Brad Farmerie: Blood Sausage How-To

Butcher’s Guild Charter Member Brad Farmerie shows us the ins and outs of boudin noir AKA blood sausage. Blood sausage was traditionally a way to use the blood and intestines when a pig was slaughtered, so nothing would go to waste. Now they are prized for their creamy richness, subtle wintry spices and deep hue. […]

Dario Cecchini – teacher of the teachers

Dario Cecchini is not a BG Member but he did write the forward for Founder Marissa Guggiana’s book: Primal Cuts: Cooking With America’s Best Butchers. He has also been a maestro to many of our members, who have gone to Italy to learn Italian way of butchery. Dario’s skills extend beyond cutting, he is the […]

Kids + Meat = The Butcher’s Guild at DooFapalooza!

The Butcher’s Guild loves kids so we were thrilled to participate in DooFapalooza, a culinary kids event in Oakland. We brought butchery and fun with face painting (who doesn’t love to see a ruddy-cheeked tyke with ‘I heart PIG’ painted on their face?) and a crafty meat counter, where kids picked out their favorite cut […]

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