If you speak french Or enjoy throwback brand-extension-headers like this one, you will enjoy this overseas blog called Nakide and their coverage of The Butchers Guild just like I did. I am always amazed at all the fascinating, wonderful emails I get from all over the world showing the impact of The Butchers Guild and […]
Tool Find! This butcher’s DIY kit by Browning is super awesome and well priced, it comes with a carrying case and is pretty much the perfect Christmas, Father’s Day or everyday gift for people who cut meat. Browning is a renown brand in shooting and hunting sports, they specialize in cutlery and survival gear for […]
I just think this is such an awesome phot of David Zier of Zier’s Prime Meats. That is all. 💛 Tia
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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. […]
Pulled Pork from BG member and author Peter Hertzmann Next time you’re in the area, drop in at Cape Fear BBQ & Chicken in Fayetteville, North Carolina. It’s easy to find on Grove Street, State Route 24, not too far from Fort Bragg. Order a BBQ Sandwich. You’ll get an moderate helping of pulled pork […]
Take a look at this video on dry aging vs wet aging for processors, from our partners in Meat at NC Choices!
BRATWURST PRETZEL ROLL WITH SAUERKRAUT AND TARRAGON MUSTARD Like most Americans, my first experience with sausage rolls was eating “pigs in blankets” as a child. They were typically Vienna sausages or hotdogs wrapped in puff pastry. Like most, I grew out of them (college excluded), until they resurfaced as a larger roll that I discovered […]
Video of Danny Johnson teaching at The Butchers Guild Conference 2014