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!


New York City's Peter Luger Steakhouse

See how New York City's Peter Luger Steakhouse chooses their steaks.Subscribe: http://goo.gl/hGwtF0

Posted by Eater on Tuesday, June 30, 2015

Story City Locker | Edible Iowa

Take a look at this wonderful article about Story City Locker in the 2015 summer issue of Edible Iowa (also included is a delicious recipe for Ribeye Steaks with Grilled Poblano Butter, just in time for Father’s Day). I was so excited to read this article and  I can’t tell you how proud I am to […]

Cuisine U, Charcuterie Classes with Brian Polcyn, butchers guild member, whole animal butchery, learn to butcher whole pigs, cure meat

Cuisine U Charcuterie Workshop | Brian Polcyn

To be skilled in merchandising a whole animal in the most profitable way, you must know how to cut it, cook it and cure it. Meat curing is a master skill that, when done wrong can produce costly, disappointing and dangerous results. If you are a chef or butcher who wants to learn how to cure meat, learn from expert Butchers Guild Member, Brian Polcyn, co-author of Charcuterie: The Craft of Salting, Smoking, and Curing & Salumi: The Craft of Italian Dry Curing.

The art of Dry Aging ...

Posted by Rare Medium Journal on Monday, June 8, 2015

Support the craft

Skip to toolbar