Hello! The Butchers Guild has been experiencing some communication hiccups the last several months; to remedy this we have created a new email address for you to contact us at: email@example.com
Thinking about joining The Butchers Guild but have questions? Shoot us an email at firstname.lastname@example.org.
be the deciding factor; make the critical difference in your career
If you are interested in a being butcher, it’s time to get your hands dirty. As the old Kurdish saying goes, “If skill could be gained by watching, every dog would become a butcher.” Many people begin by interning or staging at a butcher shop. Our members range from Cutters (meat cutters) to Curers (salumists, […]
Dark Rye takes us hunting with Texan chef, author and BG member Jesse Griffiths, as he shares his thoughts about the respectful relationship between man and hog.
Our friends at Farmstead Meatsmith are trying to build a slaughter truck and butcher shop to make their local food system complete. They are on sweet, agrarian Vashon Island in Washington state. Help them create solutions that we will all learn from.
Two of our fave butchers, and original BG Members, Erika & Amelia of Lindy & Grundy in West Hollywood, were vegetarians before they began eating meat and got involved in sustainable meat. And so was Josh Applestone. And so was Berlin Reed. And so was I. The food press finds this ironic. To me, it […]
Support BG Member Chad Johnson with his Kickstarter Campaign here! Go Carne Bellingham!!