RETAIL LESSONS with Angela Wilson


The nitty gritty and not so pretty – what it REALLY takes to open, own and operate a Retail Butcher Shop. This Butchers Guild Members Only Webinar focuses on the real deal when it comes to running a small independently owned whole animal butcher shop. Talk with Angela Wilson of Avedano’s Meats located in San Francisco about the biggest lessons she has learned over the last 9 years of doing business. Hear about success, failure and one steep learning curve. Follow up with Q&A.


Whole Animal Profit Analysis & Tracking |WEBINAR


During this Butchers Guild Members Only Webinar, we talk with Monica Rocchino, co-owner of The Local Butcher Shop located in Berkeley, Ca. Monica and her team have created effective systems for tracking, costing, pricing and analyzing how whole animals move through their business. The Local Butcher Shop has a 100% whole animal program, they price and track each cut from the butcher block, to further processing, and finally, to the kitchen. We all know that keeping an eye on cogs is important. But what can we do to ensure that we are also keeping a well informed eye on the bottom line? Find out by joining us for the interview and Q&A.

After registering, you will receive a confirmation email containing information about joining the webinar.

Victorian Farmstead Meats is Hiring!

Victorian Farmstead Meat Company in Sebastopol is on the GROW! We are looking for a true artisan butcher to run our meat counter inside Community Market at the Barlow. While our counter and shop are small, we are in a great location with tons of growth opportunities. We have an eight foot case, so creative merchandising skills are almost as important as how you cut. You would think that a shop that small would be slow paced, but we also service a 750 family CSA and that’s growing as well. Great knowledge of meat and cooking are huge, and the ability to learn our/our ranchers practices are a must. Salary is dependent on expertise and weekend availability will give you a leg up. Contact us at or call 707-332-4605 for more info.

V Miller Meats is hiring

V Miller Meats is Hiring

V Miller Meats in Sacramento is looking for an experienced whole animal butcher to add to their team. Email your resume to


Check them out at

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, sustainableantibiotic 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 of meat, The Heart and Trotter utilizes every edible part of the animal to make our products including: fresh sausages, pates, deli meats, stocks, charcuterie, dog-food, and more. Our promise is that nothing will go to waste.San Diego has been at the forefront of the organic produce movement. H&T is proud to join San Diego’s burgeoning farm-to-table movement, while educating the public on the importance of healthy, chemical-free meat and humane farming.

Meat & Seafood Department Manager (Grass Valley)

Meat & Seafood Department Manager (Grass Valley)

BriarPatch Co-op is seeking to hire a driven, passionate and dedicated Meat & Seafood Department Manager. We are committed to offering the best local, organic and natural meats and sustainable seafood available. We are the leading natural food store in Nevada County. We are a vibrant, important community hub for gathering and for dialogue and learning about healthful food.

We seek to be a leader in social, environmental, as well as fiscal business responsibility, among both local businesses and food co-ops nationally.

We model community-mindedness and cooperative principles, and hope to inspire others to do the same, and in so doing, contribute to peace and prosperity for all within our reach.

compensation: Wage Floor: $18.00 — Wage Ceiling: $31.50

Job Descriptions For Open Positions Are Located On The Web

How To Apply
If you are interested in a career at BriarPatch Co-op, please apply on-line through our website at All positions remain open until filled. Only qualified individuals being considered will be contacted for an interview.

BG Thought Leader Webinar Series | The Local Butcher Shop

Please register for We Got Your Number | Whole Animal Profit Analysis & Tracking on Aug 31, 2015 10:00 AM PDT at:

Join us as we interview BG Mentor, Monica Rocchino, co-owner of The Local Butcher Shop. Monica & Aaron Rocchino are the husband and wife dynamic duo behind The Local Butcher Shop, a 100% Whole Animal Butcher Shop located in Berkeley, CA. We are inspired by their systems for selling, tracking, costing, pricing and analyzing whole animals as they move through their business; tracking each cut from the butcher block, to further processing, and finally, to the kitchen. Their pricing strategies and dedication to book keeping is a primary key to whole animal success. Monica will be answering questions that will be very helpful to you and your business. Don’t miss out!

After registering, you will receive a confirmation email containing information about joining the webinar.

HACCP Training | Certified BG Member Trevor Morones

Here is a really great opportunity for those of you who are in the industry and need HACCP training and certification. BG Member Trevor Morones is offering a weekend course to be held through The price listed below is for a two day class ( 8hrs/day ). Students will get their printed certificate after completing the course and the classes will be held on Saturday’s/Sunday’s only.

A portion of the tuition is being donated to Blue Lizard Farm to help with their fundraiser. 

Online HACCP Courses Aug 16th – Sept 12th
*Development and Implementation of HACCP Principals
Approved International HACCP Alliance course material will be provided and a  certificate upon completion.
Discounted Rates for the first 20 individuals – $350.00 (includes shipping and handling of course materials & certificate)
Portion of tuition will be donated to Blue Lizard Farm – Hoop House Fundraiser. (

BG Freebie | Go Big or Go Home, Vertical Integration with Anya Fernald

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 & Tom whom he highly respected; not only because their life-long cutting experience, but also for the wisdom and care they put into their craft. Max then set out to cut more “specialty” meats, interested in working with high-quality carcasses and uncommon wild game, he found Seaside Market, a local, gourmet market, where his cutting skills were honed with the help of the backwoods’ hunting. Having such enticing meats at hand, Max was introduced to traditional cooking methods showcasing animals like rabbit, bison, grass-fed beef, whole lambs and pigs. Max is now at Tip Top Meats, under German master butcher John Haedrich, 85 and still going strong doing everything and anything that has to be done that day. He is proud to be learning from a master!

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