meat These are the members of The Butcher’s Guild, added as they join. Below each bio, you will see a symbol. The symbols represent Cutters, Curers and Creators. We use the categories to represent the particular strengths of each members, so they can be resources for one another. Most of our members have skills in all three categories, but focus on one. Our Charter Members are consummate communicators and passionate professionals who are leaders in our organization.

 CUTTERS: Butchers in the strictest sense, meat cutters  and specialists in breaking down animals.

CURERS: Meat curing masters, charcutiers, salumists and bacon-makers.

 CREATORS: Chefs who use whole animals. This category also includes activists that promote whole animal butchery.
Michael Africa
Bruce Aidells, Author & Founder of Aidells Sausage CompanyBruce is our very first Hall Of Famer! He has been a support and inspiration to us from the very beginning and we celebrate his wisdom, experience and unceasing curiosity.Since 1982, Aidells has written 11 cookbooks. Four have received cookbook award nominations. His first book, with Denis Kelly, Hot Links and Country Flavors, received the IACP Julia Child award for best single subject cookbook in 1991. The Complete Meat Cookbook was nominated for a James Beard Award in 1999 and Bruce Aidells’s Complete Pork Book received another Beard nomination in 2005. His other titles include Flying Sausages and Bruce Aidells’ Complete Sausage Cookbook. In addition, Aidells contributed to The Joy of Cooking, 1997 Edition, writing the meat, poultry and stuffing chapters. Aidells recipes have appeared in over 30 cookbooks as a guest contributor and he wrote the key meat tips for The All New Good Housekeeping Cookbook. Aidells has often appeared as a guest on TV and for the last 3 years has had a regular cooking segment on View From The Bay on KGO, the San Francisco affiliate of ABC. Aidells has appeared on NBC Today, Martha Stewart Living Al Roker on the Road, The FoodTV Network and many other cooking shows.Aidells is a frequent guest not only on local Bay Area radio but many national shows including Fresh Air with Teri Gross, The Splendid Table and Everyday Cooking with Martha Stewart.Aidells is a contributing editor at Bon Appetit Magazine and Eating Well Magazine as well as a regular contributor to Fine Cooking, Food and Wine, Gourmet, Cooking Pleasures, Real Food and Cooking Light Magazines. Bruce Aidells is married to Nancy Oakes, Executive Chef and Co-Owner of San Francisco’s top rated restaurant, Boulevard Restaurant. Aidells and Oakes live in the San Francisco Bay Area and the Sonoma Wine Country.
Chris Arentz, Belcampo, Charter Member
Chris spent 5 years in Tuscany, Italy cooking in restaurants, which finally led him to Dario Cecchini’s restaurant in Panzano. He trained with Dario breaking pigs and beef and learning the “old world” tradition of butchering. Upon returning to San Francisco he sought a butcher shop that shared that same mentality of butchery. Avedano’s had exactly what I was looking for and thus, was a perfect fit. Chris is now a part of the Belcampo team “bringing a new standard of quality and taste to California”
  Bilal Aslam, student
Bilal Aslam is a culinary student at the Art Institute of Washington. He aspires to pursue ventures in whole animal butchery and food service, which also promote the humane treatment of animals, in compliance with the Islamic guidelines for Halal meat. He seeks to provide access to delicious, wholesome, fresh, humanely raised and slaughtered meat that is both spiritually and physically nourishing to his community, while hoping to inspire others to do the same.
guy arnone Guy Arnone, Babbo, Charter Member
Arnone found butchery at his family’s restaurant in Orange, California. After studying under the guidance of Master Butcher Dario Cecchini in Tuscany, Gaetano (Guy) returned to the states and to become the butcher at Eataly New York City, where he continued his goal of communicating to butchers and carnivores the traditions and craft that he has come to respect and love. He is now manifesting the craft at Dickson’s Farmstand in NYC’s Chelsea Market.
Pete Balistreri, Tender Greens, P. Balistreri Salumi
Pete Balistreri, a first generation Sicilian-American and San Diego native, was born and raised in the close-knit community of Point Loma, where he earned himself a full football scholarship to San Diego State University. After graduating from SDSU, Balistreri headed to the California Culinary Academy in San Francisco to follow his passion for food.Balistreri then worked at Rose Pistola and Masa’s and Union Square Pan Pacific Hotel, where he met his mentor-to-be, Chef Erik Oberholtzer. Oberholtzer subsequently enlisted Balistreri to work as Lead Chef for One Pico.Wanting to get back to his San Diego roots, Balistreri left to work at The Lodge at Torrey Pines. Following three years at The Lodge, Balistreri reunited with Oberholtzer and his partners, David Dressler and Matt Lyman, to work on developing Tender Greens. The 33-year-old chef has since been working on developing Tender Greens in San Diego, which opened June 2008, and helms the new location as Executive Chef. His second San Diego Location will open in La Jolla in 2012.
In 2010 Pete was named one of 50 people to watch in San Diego Magazine, one of Americas 50 Best Butchers in Marissa Guggiana’s Primal Cuts and was a finalist in the first annual Good Food awards in San Francisco with his Smoked Prosciutto. In 2011, P.Balistreri Salumi hit the wholesale market.

Steven Beachy Steven Beachy, Marty’s Market
Born and raised in Pittsburgh, PA, Steven Beachy has spent over a decade as a chef all over the U.S. He trained in France as well as New York City at Tom Collichio’s Craft and Brad Farmerie’s Saxon & Parole before returning to Pittsburgh and opening Marty’s Butcher Shop. At Marty’s, he continues to support the farm to table movement by butchering whole animals from local farms and promoting nose to tail eating. With his experience in fine dining and whole animal butchery, Steven strives to make things like bone marrow, sweetbreads, caul fat, and short ribs that were previously only available to chefs, available to everybody and teach them how to prepare it.
Joe Beasley, Haywood Smokehouse
Joe is currently the owner operator of Haywood Smokehouse in Waynesville NC. He competed on the BBQ circuit and later evolved into owning BBQ/Smokehouse restaurants. Finally, he is ready to pursue my longtime desire to own a specialty meat and sausage company with his 3 sons.

  Uli Bennewitz, Weeping Radish Farm Brewery
is the owner and founder of Weeping Radish Farm Brewery. His brother encouraged him to open a brewery by describing it as a machine you put money into one end and it spits money out from the other end. The Brewery is located in Jarvisburg, North Carolina, and it happens to be the oldest microbrewery in all of North Carolina. All of the beers made at this brewery are made with natural ingredients. This place has expanded greatly since it first opened in 1986, it now includes and all natural butcher’s facility, an organic farm, and it even has a restaurant. 
  Matthew Beser, Revival Bar And Kitchen
Rusty Bowers, Pine Street Market
Rusty is the owner of Pine Street Market, in Avondale Estates, a suburb of Atlanta Georgia. After graduating from the Culinary Institute of America, he acted as a sous chef at the restaurant Pano’s and Paul’s in Atlanta. In 2009, he decided to open the Pine Street market, with only his wife and one other employee. Bowers’ focus on high quality charcuterie paid off when he won first place at the “Good Food Awards Ceremony” in San Francisco, in 2011. In the future, the Bowers plan to expand their business by opening a line of boutique artisan pork products.
 Joshua Boyd Joshua Boyd, The Urbana Butcher Shop
The Urbana Butcher Shop, owned by head butcher, Joshua Boyd, is a local, whole animal butchery, found in the heart of Urbana, home of the University of Illinois.
Aiden and Evan Brady Aiden and Evan Brady, E.A. Brady’s Meats
Evan Brady has a Hospitality and Tourism Management degree from Grand Valley State University. He worked for 4 years at New Holland Brewing as kitchen manager and then spent the last 5 years working for his family manufacturing business. He trained last fall with Fleisher’s and has spent the spring starting the shop.Aidan Brady has BS from Michigan State University in Natural Resource Management and MBA from Grand Valley State university. While getting his MBA he worked for a specialty beer and wine store. For the last ten years he has been working for the family business. With its sale Aidan and Evan were given the opportunity to start E.A. Brady’s. Aidan has been a hobbyist with meat curing for years and has even taken some classes most recently was Pigstock T.C. event with Brian Polcyn.

  Sean Buchanan, Black River Meats

Black River Meats is a wholesaler of regional meats from the Northeast. With distribution in VT, NH, MA, and upstate NY we are focused on working with growers within our community who focused on raising animals in a responsible manner. We offer our customers honesty and consistency. With our expansion into our new USDA meat processing facility we will be able to better meet the needs of our customers and farmers.
Black River Produce is the parent company of Black River Meats and has been creating local product solutions for chefs, retailers, and institutions for over 35 years. We carry everything from artisan cheeses to heirloom tomatoes and are always combing the landscape trying to see what is just over the horizon and on its way to your table.


dave the butcher David Budworth, Dave The Butcher, Charter Member
David Budworth AKA “Dave the Butcher” started his career in 1989 at the Ashbury Market in San Francisco. With the 2 words on a poultry box “Edible Feet”, he was hooked. He landed in the jungle outback of northern Australia where he worked on a farm for some bikers learning to slaughter and process wild pigs. He has since worked under many local butcher masters. Dave now manages Marina Meats, cuts at Avedano’s Holly Park Market, and is the butcher for Fatted Calf’s Pork Happy Hour every Wednesday. As well as teaching classes, Dave is a bartender of a butcher- full of facts, recipes and butcher lore.

Bryan Butler, Benjamin Runkle, Salt & Time
Bryan Butler
is a long time Austin butcher, having worked at favorite quirky market Fresh Plus and the iconic Wheatsville Food Coop.  He has always embraced the idea of the old school butcher as opposed to the modern meatcutter.  With fifteen plus years of experience he has worked in a wide variety of roles in the industry.  He places a strong emphasis on responsible sourcing, education and customer service. In 2010 Butler became co-owner and Head Butcher of Salt & Time. He regularly gives butchery demos, classes and private instruction. Every year, he performs a Hog Butchery Demo and live charity auction as part of Slow Food Austin’s Quizbowl fundraiser. Butler has competed in Cochon 555 (butchery) in 2010 and the Eat Real Festival’s Flying Knives Competition in 2011.Ben Runkle apprenticed at Marin Sun Farms Butcher Shop in Pt. Reyes Station, CA and was priviledged to continue his education with David Budworth at Avedano’s Holly Park Market and Taylor Boetticher at the Fatted Calf. In 2009, he and his wife Natalie Davis moved to Austin, TX and started Salt & Time.  Runkle is a former vegan who’s passion for fresh, flavorful and sustainable food drove him to reevaluate his dietary and career choices.
Salt & Time Butcher Shop and Salumeria
started as a small, artisan salumi company in 2009 selling its products at farmers markets and has grown to a full service shop opening soon in East Austin.  We source whole animals from local farms and produce the highest quality fresh cuts, smoked, cooked, and cured meats possible. 
  Tyler Brennan, The Ritz Carlton
Tyler currently holds the position of butcher at the Ritz Carlton San Francisco and is developing a charcuterie and cured meats program for them. He started his pursuit of butchery under chef/butcher Mark Baar in Los Angeles in 1997 where he learned steak and seafood portion cutting as well as charcuterie. Tyler’s interests developed further into sausage making and smoking and in 2001 he helped develop a sausage and charcuterie program for Restaurant 561 at the California School of Culinary Arts in Pasadena. In order to further his skills, he worked as a meat cutter for Bristol Farms Market in Beverly Hills. He then went on to be part of the opening crew for their San Francisco location which was rated best butcher shop in 2006 by SF Weekly. 
Brian Brozovic, Bay Street Meat Company & Ashlar Consulting
Brian is a professional meat scientist. Spending much of his high years in the grocery market and meat judging competitions, he knew he was going to be in the meat business. After graduating from Texas A&M University with a degree in Animal Science with concentrations in Food Science and Meat Science, Brian went to work for the worlds’ largest meat and poultry processors. After his experience with industrialized animal and meat production, Brian knew there had to be another way. Since then he has been working with small scale meat processors and butcher shops to help develop relationships with local farmers and ranchers. Brian currently owns Ashlar Consulting Group, a food industry based consulting firm focused on operations management and food safety. Brian is also the operating partner of Bay Street Meat Company in Port Orchard, WA (Expected opening April 2014).
Christian Caiazzo, Osteria Stellina
Executive Chef and owner of Osteria Stellina in Point Reyes Station, Ca., Caiazzo is renowned for his locally-sourced Italian food. From sous chef at Wolfgang Puck’s Postrio in San Francisco to Executive Chef at San Francisco’s TwentyFour, a fine dining restaurant at San Francisco’s PacBell Park. After moving to Point Reyes Station, he worked at Cowgirl Creamery and opened Toby’s Coffee Bar. He continues to run Toby’s and offers a famed grilled cheese sandwich at the Point Reyes farmers market. 
Sean Canavan Sean Canavan, Tender Greens
Sean Canavan previously worked in the kitchens at Left Bank in Larkspur, La Folie, and Chapeau! Was executive chef at Blue Stem Brasserie, sourcing sustainably produced grass-fed beef from highly regarded purveyors, with an emphasis on whole-animal utilization. Following his passion for butchery, Sean is focusing on his sausage and pate making to compliment his whole animal butchery skills at Tender Greens of Walnut Creek.

Paul Carras, Taylor’s Market

My journey to become a butcher began when I was 15 years old cleaning up the meat department at Taylor’s Market in Sacramento, California.

In 1988 my training as a butcher started under the watchful eyes of Danny Johnson who has taught me the “old school style” way of butchering. It was half way upon completing my bachelors degree at California State University of Sacramento, when I knew I wanted to become a butcher. After graduating college, butchering has been my life.

As the meat department manager at Taylor’s Market, I have taught various butchering classes and am working part time at a local restaurant as the in house butcher. I was part of the team at Taylor’s Market who won the Flying Knives Competition at the Eating Real Festival in Oakland, California in 2013. Even though I have ventured out into the charcuterie world, I still get most of my enjoyment as a butcher breaking whole animals such as beef, hogs, goats and lambs.

Scott Carter
  Joe Cates, Star Meats
is the owner and head butcher at Star Meats located at 3068 Claremont Avenue, in Berkeley, California. Joe visits local festivals, such as Day of the Duck and gives demonstrations on how to debone the breasts of a duck, make a meal out of duck legs, prepare duck stock, and the basics of rendering duck fat. He also participates in the Oink and Moo Convention showing the locals some of his favorite and famous sausage creations! You can always find Joe behind the counter of Star Meats, visit him soon! 
Bill Cavanaugh
Bill Cavanaugh began working on a farm that sustainably raised steer, pig, and lamb in New York’s Schoharie Valley and immersed himself in the on-site butcher shop.  Learning to break whole animals and ready them for retail sale at NYC’s green markets quickly became his passion. When an opportunity to manage Fleisher’s in Kingston, NY arose, Bill took it & has been with Fleisher’s ever since.  Recently Bill left Kingston for Brooklyn to manage the build out of Fleisher’s production facility in Red Hook.  There he will oversee all aspects of production for the company and will continue to cut and break daily.
Gabriel Claycamp, Acme Foods
  Joe Cloud, T & E Meats
Joe Cloud co-owns True and Essential Meats (aka T&E Meats), in Harrisonburg, VA, along with Joel Salatin of Polyface Farm. T&E Meats is a small USDA-inspected abbatoir and meat processing facility in Harrisonburg, VA. Joe is also part owner of Greenmont Farm in Fishersville, VA, a 450 acre family farm producing grass-fed beef. Before purchasing T&E in the summer of 2008, Joe had a long and successful career as a landscape architect and urban planner for an international planning and design firm. He has always been interested in environmental, resource, and sustainability issues, and is one of the first landscape architects in the U.S. to have become LEED Accredited through the U.S. Green Building Council. Prior to this he spent time in the reforestation industry in the Pacific NorthWest, and in agricultural chemical development for Chevron Chemical (Ortho). Joe has a degree in Biology from Reed College in Portland, OR, and a Master’s in Landscape Architecture from Harvard University’s School of Design, as well as Certificates in Entrepreneurship and Sustainable Business from the Bainbridge Graduate School in Seattle, WA. A life-long cook and gardener, he believes that the availability of quality food grown with integrity is an essential component of life
chris cosentino Chris Cosentino, Incanto, Boccalone, Charter Member
Chris is a veteran of top-notch restaurant kitchens including Red Sage in Washington, D.C. and Rubicon, Chez Panisse, Belon, & Redwood Park in the Bay Area. Since opening Incanto in 2002, Chris has developed close relationships with local farmers through his dedicated involvement with the San Francisco Ferry Plaza Farmers’ Market and other Bay Area farmer’s markets. A part-time professional bicyclist, Chris enjoys spending time away from the kitchen participating in 24-hour endurance races on his single-gear mountain bike.
  Kevin Costa, The Crested Duck
Kevin started as a dish washer at a breakfast diner, and spent most of his college days bartending. He learned my culinary fundimentals as the garde manger and pastry chef at a local restaurant in Cincinnati, under the fantastic guidance of Chef Joanne Drilling. Kevin has always valued local, responsible agricultural practices and seasonal cooking. His approach to food is simple, and rustic. We strive to provide the best charcuterie and meats possible, sourcing all of our animals from local, family owned farms that are practicing responsible and ethical animal husbandry. All of our animals are butchered in house and all charcuterie is crafted in small batched using traditional techniques. We of course give all of our products our unique twists and often use protiens outside of pork to help us stand out from traditional charcuterie goods.
craig deihl Craig Deihl, Cypress, Charter Member
Undoubtedly one of the South’s most talented young chefs, Deihl composed a cookbook – Cypress: A Lowcountry Grille. Deihl was recently asked to be a contributor to the Smithsonian Institute’s One Fish, Two Fish, Crawfish, Bluefish, a cookbook and guide to sustainable seafood. In 2009, Deihl developed an Artisan Meat Share, a CSA-inspired model for locally-produced charcuterie. A partnership with the American Livestock Breeds Conservancy (ALBC) and Carolina Heritage Farm afforded Deihl the opportunity to be the first chef in over 100 years to cook the rare American Guinea Hog. In 2010, Deihl was the recipient of the James Beard Foundation nomination for Best Chef – Southeast. He was also named Chef of the Year by the Charleston chapter of the American Culinary Foundation.
Mark Demarco, Cedric’s Tavern on The Biltmore Estate A 1999 Graduate of the IUP academy of culinary arts, Mark is currently the executive chef of Cedric’s Tavern on Biltmore Estate in Asheville NC.  Working at Biltmore Estate, Mark has access to estate raised beef and lamb that is featured prominently in the many restaurants on Biltmore throughout the year.  In 2011, Cedric’s began to feature a charcuterie board, utilizing the estates beef and lamb, as well as locally sourced pork, chicken and mountain trout, keeping with the “field to table” tradition Biltmore Estate is known for.

Andrew Dennison, Artisanal Wilmette
Andy is the head butcher at Artisanal in Wilmette, Illinois. He cuts large animals into small delicious parts for a living. He also
fabricates those parts into sausages and charcuterie. He has a
passion for sustainable and responsible food and thinks that you
should too. Andy is fueled by a love of the craft and plans to spread it around as much as humanly possible. AND he wants to sell you a pig
mark_denittis Mark DeNittis, Il Mondo Vecchio Salumi, Charter Member
Part of the new breed of entrepreneurial professional chefs, Massachusetts-born Mark DeNittis is a first-generation Italian-American who grew up surrounded by the food of his European heritage. Diverse yet focused, DeNittis is the owner and operator of Il Mondo Vecchio, Colorado’s only USDA-inspected Salumeria; founder of the Rocky Mountain Institute of Meat, a professional certificate butchery program; and President of Rocky Mountain Trade Enterprise, LLC.
Andrea Deibler, City Provisions Delicatessen
is the head butcher at City Provisions Delicatessen in Illinois. As head butcher Deibler creates various tasty meat selections. She does this from scratch daily and customers love it. Deibler is not only a great butcher, she is also a charcuterie and sausage maker.
  Vincent Delagrange, Urban Farmer Cleveland
Vincent Delagrange has a passion for preserving the art of traditional butchery. He was on the opening team of the Solon Market District grocery store near Cleveland, Ohio and currently leads his department in the development of handmade sausage recipes. Vincent is also responsible for the creation of specialty items and is often called upon for challenging custom orders. He is driven to pursue education in old-school butchering methods and is always looking for opportunities to learn new techniques. Vincent values a farm-to-table, snout-to-tail philosophy and has indoctrinated his children with an undying reverence for the pig. He loves educating consumers about the physiology of where their meat comes from and how it’s best prepared. 
Ariel Diamond, Food Genius
Ariel Diamond has worked as a butcher, baker, chocolate maker, sustainable agriculture advocate, and well-intentioned bureaucrat.   She is currently consulting for Food Genius, a start-up that is aiming to track and trend all restaurant consumption data, as well as developing her first book, tentatively called The Vegetarian’s Guide to Meat.  She developed her food ethos in the fertile hills of Vermont, and after earning a BA in Environmental Studies from Wellesley College, she moved to Chicago to join the Department of Environment.  She continues to work towards an understanding of how restaurant food and distribution works with the hope of achieving sustainability on a larger scale.  She was most recently a butcher (and a baker) at Girl & the Goat in Chicago.
  Stella Dillard, Holeman and Finch Public House
An Atlanta native, Stella’s first introduction to Georgia agriculture was through Riverview farms CSA shortly before she started her culinary career at Woodfire Grill in 2007. A year later she moved to England, where she was fascinated by the neighborhood butchers who had been buying game from hunters and hanging meat from small local farms for centuries. The recession and diminishment of traditional English foodways meant there was little demand for labor however, and she continued to pursue a traditional culinary career. In 2009 she returned to Atlanta and began working for Holeman & Finch and in August 2012 accepted the position as its butcher.
When not exploring the exciting possibilities of the pig (or lamb, veal, or rabbit) and seeking out new farmers, Stella can be found gardening–rarely successfully–or running. 
Kristopher Dillon
Cole Dougherty
Over the last 6 years, I’ve worked in 2 different meat departments and fell in love with the trade. I am in my third year of cutting, training under a master butcher at a “Farm to Table” market in Hopewell, New Jersey. I am always looking to network and learn about this amazing industry
  Denis Dronne, Joyce Farms
Denis was born in Loire Valley region of France, where at the time local and seasonal food was not the latest trend but a fact of life. His family kept rabbits, chickens, ducks and sheep, all harvested on site. Joyce Foods does all of their processing in-house. Denis is a classically trained chef who is skilled in multi-cultural food preparation and all levels of restaurant management. His work has been instrumental in many successful food service ventures, and is currently VP of Business/Products Development for Joyce Foods in Winston-Salem, N.C. Denis was an integral part of introducing Joyce Foods’ line of Heritage breed poultry that includes their Poulet Rouge Fermier, a French Label Rouge chicken, and their Pintade Fermiere, a Label Rouge French Guinea Hen. He also created a line of All Natural chicken sausages for both retail and food service accounts. Joyce Foods is fully committed to humanely raised and pasture raised poultry as well as grass fed and finished beef.
Michael Dulock, M.F. Dulock Pasture-Raised Meats
Michael is the proprietor of M.F. Dulock Pasture-Raised Meats located in Somerville, Massachusets. He is a passionate businessman and assures his customers that quality fresh meat and other products are delivered every day. In his shop, guests and patrons are aware of his keenness to customers’ satisfaction by his offerings of prime meats, grass fed beef and locally raised products. The self-confessed foodie envisions that the business will become a culinary resource, a food haven. He and his family are renowned in the business.
  Bartlett Durand, Black Earth Meats
Bartlett is the managing member of the ownership group and is in charge of overall strategy, marketing and operations. Bartlett is nationally known for changing the way meat is processed and sold to the consumer, and returning a focus on the individuals involved in the process — the “human scale” butchery he advocates. You can view a documentary about Bartlett, titled “The Zen Butcher”, at Vimeo.
Steve Dustin
Monument Lane is a West Village tavern serving seasonal American food featuring ingredients from regional farmers and growers who promote sustainable practices. The menu changes weekly, reflecting the restaurant’s commitment to showcasing the local harvest.
  Herb Eckhouse, La Quercia
founded La Quercia and work in all aspects of the business: selecting and buying pork, salting, trimming, and handling hams and leading the small group of dedicated staff who participate in our production. We work the full shift for first and second salting; we developed our own spice blends for our pancetta, lonza, bacon, guanciale, coppa, lardo, and prosciutto piccante; and whenever we can, we leave our desks to get our hands into the meat of the matter.
mel and ang Melanie Eisemann, Angela Wilson, Avedano’s Holly Park Market, Charter Members
Angela Wilson is Co-Owner of Avedano’s Holly Park Market, a butcher shop in the Bernal Heights neighborhood in San Francisco, and owner of Divine Chai, a wholesale tea brewing company serving the SF Bay Area. A professional cook and entrepreneur since age 20, Angela combines her natural leadership with a commitment to supplying her community with locally sourced, consciously raised and respectfully butchered animals.
Melanie Eisemann 
has been involved in the food industry world for twenty years, her passion for good food led her into the world of humanely raised meats, locally produced goods and sustainable fishing practices. Since opening the meat shop in 2007, she has become a little obsessed about learning how to butcher, cook and speak on the subject of meat.  Her current project is  ”The meatwagon”- a miniature, mobile version of Avedano’s meat market, coming to an SF neighborhood near you
Jon Emanuel, Project Angel Heart
Jon Emanuel is the Executive Chef at Project Angel Heart in Denver, Colorado; a non-profit providing free, nutritious meals to those living with life-threatening illnesses. He is also a chef instructor at the Metropolitan State College of Denver, as well as the founder of the Denver Adventurous Eaters Club. Jon’s interest in butchery started while working in challenging environments– including Executive Chef stints in remote Alaska and South Pole Station, Antarctica—where whole animal or primal fabrication was a necessary skill. Over the years Jon has acquired a deeper knowledge and appreciation of charcuterie, sustainable meat practices and whole-beast cuisine; and tries whenever possible to include these skills in his current work. Jon is also a graduate of the very first session of the Rocky Mountain Institute of Meat’s Butchery Certification Program. 
  Greg Esmond
Greg Esmond is currently taking a leave from the restaurant world to obtain his Bachelors degree in Food Science (with minors in Animal Science and Chemistry) to better understand the hows and whys of food behavior. Prior to this new adventure, Greg was the Executive Chef of Bordinos Restaurant where he started a charcuterie and cured meat program from whole Berkshire hogs. Before moving to Fayetteville, Greg worked in some of the top kitchens in the US and France. He has also taken classes at the Iowa State Meat Science Lab and was a 2008 Jean-Louis Palladin Foundation Grant recipient, which he used to study whole muscle meat curing from start to finish at Newman Farm and La Quercia Artisan Cured Meats.
  Richard Farmer, St. Jude’s Children’s Research Hospital
Chef Richard “Rick” Farmer developed an interest in the culinary arts while in high school.  He worked in Memphis, Nashville, San Francisco and New York before continuing his studies in France from seasoned French chefs.While on a holiday visit to Memphis, he met his future wife and business partner, Barbara. After they married Rick continued his culinary career in Memphis. In 1994, Rick and Barbara opened Jarrett’s Restaurant which was named Best New Restaurant by Memphis magazine.  It also appeared on the local daily newspaper’s 10 Top Memphis Restaurants list for all of it’s 15 year existence. After the close of Jarrett’s in 2009, he joined the staff at L’Ecole Culinaire cooking school where he taught until March of 2012.  At that point he joined St. Jude Children’s Research Hospital as Executive Chef where he continues his quest for culinary excellence. 
brad farmerie Brad Farmerie, Public, Charter Member
Though American-born, Brad Farmerie takes a distinctly global approach to his cuisine. Farmerie earned his Grande Diplome at Le Cordon Bleu in 1996. He honed his skills and techniques in several of England’s top kitchens, but most influential to his signature style of cooking was Farmerie’s work experience under the wing of Chef Peter Gordon at the Sugar Club. In 2003, Farmerie moved back to the US to help conceive PUBLIC, the first restaurant owned by the design and concept firm AvroKO. A 20-seat wine bar, called The Monday Room, was opened within PUBLIC in 2006. In 2008, Farmerie extended his culinary reach as executive chef of AvroKO Restaurant Group’s Double Crown and Madam Geneva. His cuisine has earned accolades from the New York Times, and a Michelin star in both 2009 and 2010 for PUBLIC. He was named a 2005 New York Rising Star; a Food Arts Emerging Tastemaker in 2006; and was a New Zealand Food and Wine Ambassador for their Trade Commission in 2005 and 2006 
ryan_farr Ryan Farr, 4505 Meats, Charter Member
4505 Meats is a San Francisco based company supporting the local food system. Chef Ryan Farr founded 4505 Meats in January 2009. Ryan developed his artisan butchery techniques and love of all things meaty during his career as a classically trained chef heading a Michelin Star restaurant. Ryan’s experience in fine dining and butchering, as well as his over the top gluttonous dishes, are all part of the 4505 Meats vision.
Ryan Fibiger
John Fink, The Whole Beast, Charter Member
Chef John Fink founded The Whole Beast in San Francisco as a way to celebrate the art of cooking over fire a whole animal that has been humanely grown and prepared in a holistic manner, paying special attention to animal husbandry.Chef John Fink is a 43 year-old San Francisco-based chef with over 20 years of experience cooking for top restaurants including Aqua, Postrio, Ondine and Silks Restaurant, L’Orangerie and Kuleto Estate Winery in Napa. John is a graduate of the Cordon Bleu in Canada. During college he supported himself by fishing commercially for scallops, tuna and swordfish in the North Atlantic and pursued commercial fishing further in Alaska, obtaining his Able Bodied Seaman license.Drawing on his fishing days, John’s food preparation starts from the very beginning – how the animal is raised. John personally visits each farmer and tours their facilities, asking how and where the animals spend their day, what they are fed, where they sleep and how they are finished, walking in each farmer’s footsteps.
  Max Fink

My love affair with meat probably began when my parents would treat me to salami and prosciutto during trips to North Beach, in San Francisco. I don’t think I’ve stopped eating cured meat ever since. My interest in butchery started as Journalism student at the University of Oregon. I wrote an article of the craft of butchering and got to hang out in a butcher shop almost every day for two months. It was HEAVEN! I was amazed at the amount of skill and care that went into taking apart the animal. I was also amazed to find out that this was common practice fifty years ago, but then almost disappeared. Several years later, I’m making sausage and cutting up tasty pieces of meat.


Chris Fuller, a.k.a Meat ChrisFuller Consulting, LLC
Chris brings a unique ability to connect farmers and producers with consumers and the restaurant industry.  He holds an AA from Johnson and Wales U. in Culinary Arts and a BS in Anthropology from Fort Lewis College in Durango, CO. His first involvement in meat processing began by working his way up to become Plant Manager at Sunnyside Meats in Durango, CO. In January of 2012, Chris successfully completed designing, opening and operating a federally inspected plant, Alleghany Meats, in Highland County, VA.  He enjoyed the challenge of directing the final touches on the building, and then filling it with equipment, employees, HACCP plans, and finally meat.  Now, Chris keeps his hands full running Fuller Consulting, LLC, a Los Angeles based firm that works with clients on everything from plant design, to mobile units, to retail shops, to HACCP plans.  In addition to his consulting work, Chris is also the Center of the Plate Specialist for US Foods in Carona, CA.
  Lauren Garaventa, Meat & Noodle
Lauren Garaventa is a butcher and chef for Meat & Noodle on Vashon Island in the Puget Sound. She has a small farm operation raising pigs, sheep and poultry. She also provides custom butchery & charcuterie on island for other local farmers and turns the scrap and bone into broths for her pop up soup project.  Lauren has been a whole animal butcher working for Sea Breeze Farm, Rain Shadow Meats and Farmstead Meatsmith in the Seattle Area since 2010.

Renzo Garibaldi
Samantha Garwin
  Rhys Gawlak, Cuts & Craft
Rhys Gawlak is co-owner and head craftsman at Cuts & Craft Artisan Meats in Orlando, Florida. He has over 20 years restaurant experience, and has been focused on honing his butchering and meat curing skills for the past 5. Rhys was an integral part of the opening team at The Ravenous Pig in Winter Park, where he was responsible for developing the charcuterie program.  Cuts & Craft is a charcuterie- focused shop that retails fresh meat, sources from the southeast, advocates sustainability, and values personal relationships with producers.  “There is nothing better than a beautiful piece of pork… just salt cured, dried, and then sliced.”  
Jesse Gillis, Highland Drive Storehouse
When I was 12 years old I fell in love with food and at 19 with Butchery.  These are my passions in life.  After training in Canada and Europe both with family owned butcher shops, sustainable farms, restaurants and wineries I decided to put my training and passion into opening Highland Drive Storehouse.  The shop is the only local butcher shop concentrating in 100% local and whole animal butchery in the City of Halifax. We also run a local catering Company Highland Drive Catering. Our focus is to support the needs of the community by working with local farmers, and producers to make their efforts more sustainable. We do our best to educate our community on how to support local, buy fresh, and cook new dishes. 
Jon Gonzales, El Dorado Meat Collective
Jon Gonzales is the founding member of the El Dorado Meat Collective (EMC), a traveling butchery and short-course, hands-on meat preparation educator, working collaboratively with freelance, professional BG butchers.  The EMC provides instruction in whole-animal butchery, transformation and preservation techniques.  After having worked in Tuscany Italy with various Norcino families (artisans) and attending technical classes in California and the Mid-West (meat science) Jon wanted to share his passion with others.  The EMC aims to bring citizens together in small groups, breaking down whole animals communally, discussing sustainability (sadly how meat has become a commodity) and our choices in becoming part of a more sustainable food system respecting the soil, the animals and farmers without whom we undoubtedly fail mother earth.  The EMC is also an epicurean adventure offering a variety of opportunities for “foodies” to learn and collaborate.  Jon leads trips for very small groups interested in the Italian countryside, slow food ways, and learning with artisans of products, meat and cheese.  He is also co-founder of Slow Food Gold Country in the El Dorado County area, North of Sacramento.
Jesse Griffiths, Dai Due Supper Club & Butcher Shop
Jesse Griffiths is the chef and owner of Dai Due Supper Club and Butcher Shop in Austin, Texas.  Apart from farm dinners and a weekly Farmers’ Market booth selling sausages, prepared foods and condiments using local meats and vegetables, Dai Due offers classes on hog butchering, canning, hunting and fishing.
Patrick Gebrayel, Heywood’s Provision Company,
is CEC and proprietor ofwhich produces and sells high-quality artisan meats and food in Marietta Georgia. Patrick is also the former executive chef at the Dunwoody Country Club of Atlanta. Patrick has served as the director of his local chapter of the American Culinary Federation and is considered a pioneering chef in the Atlanta area in the “farm to fork” movement. In addition to his expertise in quality organic and locally-sourced food, Patrick is also an expert in food safety, being one of the first chefs in his field to become HAACP certified for safety in food handling and preparation. In spare time, Patrick is also an amateur beekeeper and organic gardener.
Analiesa Gosnell, Clove and Hoof
Analiesa has been involved with agriculture from an early age.  Beginning with 4-H at age 9, she raised and showed meat animals in the California Bay Area until she graduated high school and continued her education at Cal Poly, San Luis Obispo where she obtained a B.S. in Agricultural Business with concentrations in Marketing and Hospitality.  After working in corporate America for 6 years, she left and found herself opening a Tahoe based pop-up restaurant with a few friends. Working in the kitchen drew her once again to learning about agriculture – specifically meats – from how animals are raised, slaughtered, butchered, and cooked, and the economic and ecologic impact we are currently experiencing with the slow and sustainable meat movement.She is now co-owner of Clove & Hoof Restaurant and Butchery in Oakland, CA opening Autumn 2014.

Jules Lynne Guillemette, Vermont Technical College
Jules developed a passion for meat at her grandmother’s kitchen table in the rural hills of Vermont. She began her training cutting up game at age 16 while enrolled in the culinary arts program at Green Mountain Vocational Center. From there, most of her experience came in her years cooking in Seattle under Chef’s Tamara Murphy and Maria Hines. She garnered much experience with whole animal butchery and charcuterie in her years as Chef de Cuisine at Murphy’s Brasa, but after traveling abroad in the French and Italian countryside, decided she needed to return to the green mountains. While raising pigs on her family’s farm, she began breaking carcasses at a small USDA inspected slaughterhouse in Braintree, VT. She has recently been hired by Vermont Technical College to develop a Meat Cutting and Safety Course for their Diversified Agriculture Program. She cuts full time at two local markets while working on her VTC curriculum and plans to open her own shop.
TY & Bobbie Jo Gustafson, Story City Locker
Ty and Bobbie are owners of the Story City Locker, a custom meat processor fronted with an artisan butchery, The Cleaver, in Story City, Iowa. Ty grew up in Northwest Iowa, helping his dad farm and raise pigs.  Ty worked his way into corporate leadership but became discontent there. A hunter with a heart for rural life, Ty was happy to leave international business.  He is proud to invest 20 years of experience in a locally focused business. Bobbie grew up in Central Iowa and has a design background.  She’s a supporter of CSA concepts and is developing heritage vegetable gardens, and the future introduction of grazing livestock, onto their 37 acre small farm.  She is happy to be involved with the locker because it prioritizes sustainable concepts.
Ty and Bobbie have been mentored by Dale and Shirley Haupert, owner/operators of The Atlantic Locker in Atlantic, Iowa. Dale and his sons are long-time friends and hunting companions of Ty’s. Dale and Shirley have operated the locker in Atlantic for more than 25 years.
Robb Hammond, Food Dance
Executive Chef Robb sources the best local pork that his area has to offer, he butchers whole hogs consistently in-house at Food Dance. For Robb, it is the process of getting to know the local terrain and how the breeds will cook, grind and cure that really excites him. All of this work has led to the development of a charcuterie program, focused on bringing back the old world flavor and technique of patience to his patrons. They are crafting terrines, sausages, pate, and cured meats. He is passionate about continuing to explore the craft of butchery and charcuterie. 
 Mike Haney Mike Haney, Birch and Barley
Mike is a Cape Cod, Massachusetts native, and got his first job as a 14 year old at the meat counter of Windfall Market. Two years later, he learned to butcher chickens at West Falmouth Market, and was hooked. He now resides in Washington DC and works as butcher/charcutier/sous chef alongside executive chef Kyle Bailey and Chef De Cuisine Erik Rollings. All of their meat comes in whole and they pride themselves on having close relationships with their farmers. They also do salumis and whole muscle cures in-house.
Jeremy Hansen, Sante Restaurant & Charcuterie
Chef Jeremy L. Hansen began to work in kitchens in Spokane, Washington at age 15, and earned the kitchen manager position at 17. It wasn’t until he was 25 when he decided to pursue a chef career and moved to Portland, Oregon to attend Le Cordon Bleu. During this time he volunteered his time in several restaurants as a second education to learn new techniques and how other chefs ran their kitchens. Through education his understanding for localism and sustainability really began to influence his cuisine. After graduating with honors, Jeremy moved to New York to work under a Michelin stared Chef Gray Kunz at Café Gray and gained extensive experience executing high-end dinners.After culinary adventures on both sides of the country, Jeremy decided it was time to move back to Spokane and open up Santé Restaurant & Charcuterie with his wife Kate. With downtown being the best option to further the sustainable and localism movement they found a location at the historic Liberty Building. Since the opening in 2008 he has been recognized in the community as a top chef with numerous awards. With artisan food in mind, Jeremy began to develop his recipes for his main passion of charcuterie. He continues to oversee all restaurant operations, rotating menus with seasons and continues to evolve his style of cuisine.
Andy and Sarah Harper
Andy and Sarah Harper left their corporate jobs to start a whole animal butcher shop in Vacaville, CA. More to come as the business gets closer to opening its doors in late 2014!

Brandon Harpster, Southeast Community College, Single Barrel Restaurant
Brandon Harpster is a Chef-Instructor at Southeast Community College and the Executive Chef for Single Barrel Restaurant in Lincoln, NE.  He is a chef/butcher who has embraced his Nebraska heritage and utilizes the amazing local meats that are being produced in his own backyard.  He is a passionate chef that regularly preaches the “gospel” of heritage pork to his students and to his customers in the restaurant.  He teaches whole animal utilization in a real world setting at the college. The Single Barrel restaurant menu is driven by Nebraska ingredients and utilizing the entire pig and the best beef Nebraska has to offer.
Peter Hertzmann Peter Hertzmann, Author of Knife Skills: Illustrated
Peter Hertzmann is a culinary instructor that specializes in the cutting of protein and vegetables. His students range from recreational cooks to students in a vocational school setting to people currently incarcerated in the county jail. Peter honed his cooking skills as a stagiaire in Michelin-starred restaurants in France, Switzerland, and San Francisco and has completed multiple stagesat The Healthy Butcher in Toronto.He is the author of Knife Skills Illustrated: A User’s Manual, and since 1999 has written articles about French cookery in his e-zine à la carte, which also includes basic technique videos. Peter recently added a weekly blog with an amuse-bouche and mignardise.
  Matt Hinckley, Boxpark & The Hoxton
From an early stage, Executive Chef Matt Hinckley’s self-taught career has centered on respectful farm-to-table cooking, exhibiting a humble approach to food by sourcing locally and honoring the quality of fresh ingredients. After holding multiple positions in restaurants across the globe and in varying tastes—from African to Alaskan—Matt arrived in Miami to deliver his culinary aptitude. Most recently, he served under the tutelage of James Beard Award-winning chef Michael Schwartz at Michael’s Genuine Food & Drink and as chef de cuisine at Harry’s Pizzeria in Miami’s renowned Design District.
Sean Hofherr, Zier’s Prime Meats
Sean is a reformed banker from Chicago who found his happiness wielding a meat cleaver while apprenticing under Dave Zier at Zier’s Prime Meats in Wilmette, IL where he can be found behind the counter today.  This is all in Sean’s blood as his great-grandfather Anton Hofherr was the founder of the Hofherr Meat Packing Company in Chicago at the turn-of-the-century.   Sean is also quite the cook having worked in some of Chicago’s top kitchens under some of the best chefs in the city. In his spare time Sean can be found competing on the BBQ circuit with his Duke’s Best Sauces team, coaching youth hockey, or in the forest, foraging for wild edibles.  Sean is a great resource for mushroom identification, pickling, and canning questions.
  Frances Hogan, Bluestem Brasserie
Francis Hogan brings more than 17 years of culinary experience to his position as executive chef of Bluestem Brasserie. Hogan’s interest in the culinary arts began at the age of fifteen when he convinced the owner of a neighborhood Italian restaurant to take a chance with the inexperienced teenager. Complementing Chef Hogan’s rich culinary background, the 32-year-old is also a trained butcher, cheese specialist and Level 1-certified sommelier.  The young chef has traveled throughout Europe to hone his skills and draws inspiration from his talented coworkers, seasonal ingredients and the bounty of farm-fresh provisions in the San Francisco Bay Area.  Hogan, whose cooking style is rooted in history and tradition, often mines his vast collection of historic cookbooks for recipe inspirations and techniques.  He strives to create flavorful, unique and approachable cuisine using quality ingredients that can be traced back to their natural origins.
Brian Hough, Stable Cafe
Brian holds a masters in English literature and a BS in Biology. He is currently an Executive Chef at the Biltmore Estate in Asheville, NC. Brian has spent over decade learning to butcher, cure meats and make cheeses the way they were done over 500 years ago and studied why those techniques work the way they do. He applies those techniques to his menus and teaches them to his cooks. Every cook that works for Brian learns to butcher a whole hog with just a filet knife and use every piece of the animal. He believes in keeping traditions like that alive and in using them in modern cooking using the best, local (whenever possible, not everyone can grow lemons for god’s sake) ingredients.
Chris Hughes, Broken Arrow Ranch
Broken Arrow Ranch is the leading purveyor of high quality, free-range venison, antelope, and wild boar meat from truly wild animals. Running a small family business has allowed me to develop skills in a wide range of areas – from marketing and sales to accounting and finance to human resources and general management. Broken Arrow Ranch is an artisanal purveyor of high quality, free-range venison, antelope, and wild boar meat from truly wild animals. Founded in 1983 by Mike Hughes, the Broken Arrow Ranch harvests, processes and delivers exotic game meat to more than 1,000 high-end restaurants around the country. Its products are also available to consumers via its website.
Steve Hughes
Steve Hughes is a veteran of the meat industry for 18 years now. Raised on a farm in Oregon, Steve became interested in butchery while he was still in grade school. When he graduated, he met his mentors, Jeff Dickson and Jim Wingfield. Trained by a journeyman butchery, he spent 8 years training and B & D Custom meats. He then moved to Arkansas and went to work for the local farmers market and ran their meat shop. Steve feels the greatest accomplishment of his career, was to take a childhood interest, and turn it into a reality. He is proud to be a Guild member and connect with a fraternity of meat professionals who are passionate about the trade.
  Tony Incontro, Del Dotto Winery
Tony is the Salumist and Sous Chef at Del Dotto Winery, a family-owned winery which focuses on small production, premium wines. He has worked in many other indisputably fine establishments, including Perbacco & Barbacco, Martini House and Omaha Country Club.Tony’s love affair with salumi started at age 8 when he would help his nonno from Calabria break pork and make salame in the garage during the winter.   He is a “chef gone curer/salumist.” Primarily using Mangalitsa hogs and helping to preserve and promote this noble breed has become a vital “ingredient” in his work.  Keep an eye out for Incontro Salumi in the bay area!
  Patrick Irwin, Da Butcher Shop
has over twenty one years in the culinary industry. His journey began by attending the Gulf Coast Culinary Institute and apprenticed under chef Gehard Brille, CEC. He then went to work for the Buckhead Life Group in Atlanta Ga. After being appointed Executive Sous-chef at a local French bistro, he began to hone his butchery skills. Was then Chef de Cuisine at an upscale steakhouse before he moved on to open another upscale steakhouse as Executive Chef. He was offered a posistion as a chef instructor at LeCordon Bleu Collage of Culinary Arts in Atlanta and made the decision to teach for a while. That turned out to be over six years ago! Patrick taught all the foundations classes, Garde Manger’, advanced Garde Manger’, safety and sanitation, restaurant hospitality, and ran Restaurant Lumiere’, a student fun facility open to the public. He has since decided to move on and pursue his passion, opening a butcher shop!
  Galen Iverstine, Iverstine Family Farms
Galen’s passion to pursue butchering started on the farm. Seeing the animals develop from calf to carcass or farrow to finish gave him a deeper understanding of meat quality. Conveying that information to the consumer by directly marketing that same animal is the most satisfying completion to the circle for Galen. 
Peter Jackson, Boucherie Meats
Peter studied culinary arts under the instruction of Chef Kenneth Wolfe from 1982 to 1985. Peter gained a love of Southern Louisiana and Creole style cuisine during a stint in New Orleans at renowned restaurant, August, with Chef John Besh. His culinary pedigree includes the likes of top Bay Area kitchens such as Montage in San Francisco, Yankee Pier, Lalime’s, Miss Pearl’s Jam House and Toast Wine Lounge. After launching Toast Wine Lounge, Peter decided to expand his culinary talents to become a personal chef. Peter opened his first restaurant, Canvas Restaurant, in 2000 in Oakland’s Montclair neighborhood which quickly became a neighborhood gem known for serving “deceptively simple but lovely food.” He enjoyed creating distinctly unique menus each day utilizing only the best, local and sustainable ingredients available.

Now onto his new endeavor, Peter brings his experience and passion for locally grown and sustainable food to Boucherie Meats by taking care and pride in crafting delicious and distinct meats.


 Zach Jarrett Zach Jarrett, Salts Cure
Zach is the lead butcher and manager of the meat program for Salts Cure and Butchers Wife. Working with chef/owners Zak Walters and Chris Phelps, they have created a sustainable system that allows the restaurant to operate only using whole animals from great farms and ranches, and produce from the farmers market.Zach began cooking on the line but wanted to go deeper towards where our food comes from and really make things with my hands. That pull led to butchery, which led to charcuterie and the skill set to get an animal and use every part. Zach has loved developing a system where the menu changes as they work around what we have. He’s fortunate to work with a group of people who all share a similar vision and want look outside the traditional restaurant supply model and focus on sourcing with integrity.
Brian Jauregui, Sysco Foods
The art of Butchery, does it still exist? Put a knife in Brian Jauregui’s hand and you will see. The passion and respect that it takes to get from land to table is ever present. Whether he is breaking down an entire cow, re-inventing a cut for a restaurants starving menu or showing his son how to carve the Mallard they just shot together, he is to the core a butcher. Brian was introduced to this skill by working as a young teen in a slaughter house. Already a member of 4-H and working on a ranch, he began selling his own meat at the local fair.His time as a retail butcher in Southern California for 20 years lead Brian to work with some of the food industries most beloved chefs. Julia Childs herself taught Brian how to fillet a whole trout. Wanting to be more involved with the industry, led Brian to Northern California where he took on the Operational side. At Facciola Meat Co., the Premier Meat Company of Northern California, Brian was able to be part of and help design an entire USDA Processing Facility exactly as he dreamed it should be. He worked closely with prestige cliental such as the Mina Group and many Michelin star restaurants. Facciola was acquired by Sysco Foods in recent years. It is there that Brian shares his knowledge with Elite Chefs and Culinary graduate’s as the Certified Angus Beef Specialist. Although he is pulled in every direction helping restaurants achieve a menu that remains profitable and enticing, His desire is ultimately to have his passion come through on a personal level, cutting meat, helping families and staying true to the sustainability that our world craves.
matt_jennings Matt Jennings,Farmstead, Charter Member
Matt is a classically trained chef, who now owns a group of gourmet, specialty foods stores called Farmstead, specializing in domestic, artisan cheeses, as well as cured meats, salumi, pates and pantry essentials. He has recently opened La Laiterie at Farmstead, which is a bistro with an emphasis on seasonal, handmade food. Matt’s many achievements include being named by Food & Wine Magazine as one of ‘The 40 Biggest Thinkers Under 40′ in the food service industry, changing the way Americans eat.
Alex Jermasek
  Mara Jernigan, Belcampo Belize
has been cooking, farming and teaching culinary skills for over 20 years in Canada and Europe and is now managing Belcampo Belize, a tropical organic farm, luxury hotel and nature reserve in the jungle of Central America. As a chef, Mara has practiced whole animal butchery for years and as a farmer on Vancouver Island she has raised many generations of pastured chickens, muscovy ducks, rare breed Navajo Churro sheep, San Clemente goats, and Tamworth pigs, which she helped board on the Slow Food Canada Ark of Taste. A fierce defender of small scale farming, Mara has designed a mobile poultry coop to keep snakes from eating her eggs, housing to keep pigs safe from jaguars and vampire bats and has survived having her leg broken by a charging Navajo Churro ram named Rambo.
  Chad Johnson, Carne Bellingham
After many years of wandering, playing music, working as a media designer and other part time gigs, I started cutting meat at a local grocery store here in the Pacific Northwest. I spent the better part of it enjoying the work but hating the grocery industry. I spent most of those 6 years working on an ever changing exit strategy. I hated my job. But with a growing family at home I did what I had to do. Finally I realized that I didn’t hate what I was doing, I just hated how/where I was doing it. And actually I really liked what I did. Then, I found myself starting to love it. And that’s when the idea of Carne Bellingham started to develop. If all goes according to plan we will be opening doors June 1, 2013!
Danny Johnson
Taylor’s Market Butcher Danny John- son is a 1982 graduate of the Oregon Meat Cutting School. He started work- ing at Taylor’s on May 2nd 1983 and became part owner in October of 1987. In January 2007 Danny and his wife Kathy became sole owners of Taylor’s.Danny continues to educate himself about the world of meat and butchering by travelling and stopping at every butch- er shop he can find. Meat Cutting is not something that can be taught in a 3 hour course, the “basics” yes, but it is an ongoing education and evolution. Danny is encouraged by the growing interest in whole carcass butchery, an artfom which was nearly lost due to mainstream grocers. Whole carcass butchery has always been the art of Taylor’s Market.Danny’s philosophy is, “A good butcher should know how to feed the animal, eat the animal, and everything that has to be done between those two points”. 
  Joel Kapp, Zingerman’s Delicatessen
I like to fish; with flies, wax worm tipped in the winter. It’s science, a stress reduction, and often a great way to spend a Tuesday afternoon.
Frederick Kaufmann, Proper Sausages
adam kaye Adam Kaye, Blue Hill at Stone Barns, Charter Member
As Vice President and Kitchen Director, Blue Hill and Blue Hill at Stone Barns, Adam is responsible for relationships with farmers, fishermen, and producers. The winner of Cochon555’s 2010 New York competition, Adam spends much of his day refining Blue Hill’s charcuterie program and sharing his pig and parts knowledge with cooks, guests and students.
  Ryan Kraetsch, Bill The Butcher
Ryan is a Seattle bred meat head, currently Head Butcher at a small butcher shop in Woodinville, WA. Graduated from SSCC in Spring ’11, with a degree in Culinary arts and Restaurant Managment, although he was worked in various arenas of the food industry for over 14 years. He always dreamed of being a butcher and now having realized his dream, he can honestly say that he loves what he does, being mostly self taught, with the help of some great literature, and one month of training, he also admits that he still has so much to learn.
Adam Lambert, Bar Cento
Adam is a Cleveland native who began his culinary career working in local restaurants at the age of fourteen. After receiving a degree in sociology from Bowling Green State University, Adam moved back to Cleveland and decided to pursue his true passion, cooking. Adam is currently the executive chef at Bar Cento, a rustic Italian inspired osteria in Cleveland’s Ohio City neighborhood that is known for its seasonal menu, from scratch cooking, and its charcuterie program. Chef Lambert works hard sourcing local produce and animals, educating his guest on the importance of supporting local agriculture, and helping farmers to raise pastured animals. He hosts a butchering education series with his colleagues at Cleveland’s Fresh Fork Market that features the area’s finest pastured pork, lamb, venison, and poultry. Adam is also involved in helping farmers develop breed oriented diets for their heirloom pigs in efforts to maximize each breeds characteristics and find more affordable and sustainable means of feeding them.
Michael Lepine, Empire Market
Mike is the third generation owner of Empire Market, whose butchery skills and homemade products are legendary in their area of NYC.
  Rob Levitt, The Butcher & Larder, Charter Member
While pursuing a degree in Jazz Performance at the University of Illinois, Champaign-Urbana, Rob worked as a dishwasher and prep cook. He soon moved on to be a line cook at Timpone’s, the “best restaurant in Urbana.”  Rob then worked at Le Titi de Paris in Arlington Heights, Illinois before heading East to attend the Culinary Institute of America.  During and after his time at the CIA Rob worked at the Park Avenue Café in Manhattan.Eventually he left New York City to work in Chicago.  Since moving back to Chicago Rob has worked at Fiddlehead Cafe, del Toro, North Pond and 312 Chicago. Rob and his wife Allison opened their restaurant, Mado, in the Bucktown neighborhood of Chicago in April 2008.  After three years of critical acclaim for their local, sustainable, whole animal approach to cooking, they decided to take the next step.The Butcher & Larder is an evolution of their years of experience working with farmers and doing what they can to bring responsibly raised local meat to their community.  They are proud to operate Chicago’s first local, sustainable, whole animal butcher shop.
Josh Lewin, Beacon Hill Hotel & Bistro
Josh grew up in Boston and Western Massachusetts. The roots of his love of food and passion for flavor were born very early. Josh started as Sous Chef at Beacon Hill Hotel & Bistro in July of 2010. Josh has a passion for bistro cuisine – both classic and modern – and a tireless will to learn, to improve and ultimately to teach. His goal is to create something special for his customers, to grow strong relationships with his growers and the folks who raise their meat.
Rob Lewis

Rob is an aspiring butcher, farmer, permaculture practitioner and writer in Loveland, Ohio. While he is just getting his start in the studies of butchery and charcuterie, he has already studied with the artesian butchery maestro Brandon Sheard of Farmstead Meatsmith. Taking what he has learned from his brief, transformative experience with Farmstead Meatsmith, Rob has gone on to purchase property in southwestern Ohio in order to establish his own craft butchery business.
Rob is also the lead media advisor and assistant writer for Dylan Ratigan, former MSNBC host and bestselling author. Along with Ratigan’s team, Rob is helping create solutions for our nation’s pressing problems in food supply, energy, housing and healthcare. Rob is  2001 graduate of Miami University in Oxford, Ohio and a graduate of several natural building and permaculture design courses. He and his wife, Taya, have two daughters.


Ben Lobenstein, Fire it Up Events
My first job was at a butcher shop, since then I’ve always been fascinated by MEAT. It wasn’t until 2004 that I found my inner foodie, at a barbeque competition. Since then I have become very involved in the barbecue & culinary communities, from a competitive cook, to an educator. I am currently on the Board of Directors of the California BBQ Association. I live the passion for protein. 
  Matthew Loon, Green Roots Farm
My wife and I purchased our farm back in 2007. We had come from a background of chemistry, architecture, and pharmacy but left that crap behind, and I do mean crap, and started a farm. We raise chickens, seasonal turkeys, Berkshire pigs, and goats. We got so discouraged by the lack of sustainable butchering available in this area of Texas that we decided to learn all we could and butcher our own animals. At some point in the future I would like to have our own on farm abattoir. I think controlling the entire process from birth to death is the best way to ensure perfection, or at least as close to perfection as nature will allow. 
  Rob Lucier, Johnson & Wales University
Rob is a chef and educator currently teaching at Johnson & Wales University in Providence, RI. He is dedicated to awakening new culinarians to the exciting things happening in the food world today and to teaching the truth about the meat industry.

Mark Manusco Mark Manusco, Dundore & Heister
Mark has been holding a knife for as long as he can remember. He graduated from the Culinary Institute of America and managed Fleishers In Kingston NY.  He is now the head butcher and protein manager at Dundore and Heister Local Pasture and organic meats. D&H is a whole animal butcher shop where Mark and his coworkers are trying to educate the community about eating local and living sustainably.

 Joshua Martin, 4505 Meats
Josh has been in the meat industry for 13 years now, having worked in many facets of the industry; major supermarket chains, warehouses, local chains and straight-up butcher shops, where he learned how to break and make charcuterie. He is passionate about artisan butchery and animal sustainability. His greatest teacher was Mike Johnson of Soto’s Market in Cambria, which unfortunately no longer exists. In addition to butchering, Josh worked as a pantry chef at The Park Restaurant in San Luis Obispo. Josh says “I really look forward to being a member of The Butcher’s Guild and am excited to learn more about whole animal butchery.”

Chris Maynard, The Grill, at The Club
Chris had a long journey from New York to Oakland, CA before finding his true passion, preserving lost arts. Some of his interests include small batch vinegar & mustard production, whole animal butchery, dry cured sausage & whole muscle cuts, dabbling in fermented beverages…on and on. He is a certified pizzaiolo by Verace Pizza Napoletana. Most recently he traveled to Iowa to ISU to sharpen his knowledge of the science behind dry curing meats. Chris is a bourbon aficionado on the side. If you can’t find him it’s because he’s in his lab working overtime.  
Matthew McCallister, FT33
Chef Matt McCallister’s first solo venture, FT33 opened on October 13, 2012 in Dallas, serving “season-inspired modern cuisine.” He showcases the highest-quality products, treats them with respect, and strives for innovation. Before becoming a thoughtfully progressive culinarian in the Dallas dining scene, McCallister was torn between the visual and culinary arts. He ultimately chose cooking as a career, even after attending the Metropolitan Arts Institute in Phoenix for fine arts in 2000. In 2006, McCallister applied for a job at Stephan Pyles Restaurant in Dallas. With no formal training. He rapidly ascended the kitchen hierarchy, becoming sous chef in just over a year and executive chef within three years, under the direction of Stephan Pyles. Pyles, McCallister had the opportunity to work in revered kitchens across the country as a result: José André’s minibar in Washington, D.C.; Mark Vetri’s eponymous restaurant in Philadelphia; Sean Brock’s McCrady’s in Charleston, SC; Grant Achatz’s Alinea in Chicago; and Daniel Boulud’s Daniel in New York. Upon returning to Dallas in 2011, he consulted on the menu of rustically elegant nose-to-tail cuisine and inspired housemade salumi and charcuterie.
Marsha McBride, Cafe Rouge
In 1982, Marsha McBride enrolled in the California Culinary Academy to become a pastry chef. She found a new interest with meat, which led her to open a café and meat market in Berkley in 1996 called, Café Rouge. Using her skills as head of charcuterie of nine years with Zuni Café, she opened up a butcher shop within the restaurant. Many of her recipes are found in Gourmet and Bon Appetit Magazine. Food and Wine magazine has named her one of the Top 10 New Chefs. 
Guerry McComas
Guerry was born and raised in Nashville, TN. He started cooking when he was 16 years old at a local Bar-B-Cue joint, he then attended the CIA in Hyde Park. After graduating he worked in Nantucket (Yacht Club), Napa Valley (Auberge du Soleil, Catahoula’s, Ledson Winery), and San Francisco (Restaurant Elizabeth Daniel). Guerry then returned to Tennessee to work at the Inn at Blackberry Farm, after that he went to work at the Resort hotel Mogelsberg, in Mogelsberg, Switzerland.  After that wonderful and awesome experience he went to work in Vermont (Michael’s on the Hill).  After about 3 and a half years at Michael’s, he moved back to Nashville and started at Tayst restaurant until he took over as Executive chef at The Yellow Porch.  After 6 years as the head chef he was promoted to executive chef of Nashville Restaurant Group. He currently oversees 3 restaurants. Guerry McComas butchers whole animals in his restaurants.
Travis McConnell Travis McConnell, Butcher and Public
Travis McConnel is a graduate of the New England Culinary Institute. He is currently back home in Arkansas, after a happy stint in Berkeley, Ca. He will be opening his own shop, Butcher and Public, in fall 2013. In the meantime, he is offering events and meaty gatherings and you can find them all on his site.
  Bob McGee, Meatball Hawaii
Formerly the chef/owner of The Whole Ox Deli in Honolulu, Hawaii, Bob has brought meatballs to Oahu in his new venture. Upon moving to Honolulu in ’09, he found a disconnect between ranchers, processors, and the consumer. He found very little local, responsibly raised meat in stores anywhere.The Whole Ox Deli will provide fresh cuts as well as cold cuts produced only from local, sustainably raised animals. Having spent 10 years working in Oregon, as a chef for Deschutes Brewery, The Slow Bar and New Seasons Market, Bob credits the few years cooking for Greg Higgins as the most educational and influential time in his career.
Max McCarty, Grand Teton Lodge Company
Before becoming the Meat Cutter with Grand Teton Lodge Company in Jackson Hole, WY, Max worked with Triad Meat Company of Greensboro, NC.
 Justin McComas Justin McComas, Cedric’s Tavern on The Biltmore Estate

Justin is the Sous Chef of Cedrics Tavern on the Biltmore Estate, and a 2001 graduate of IUP academy of culinary arts. He enjoys southern style cooking and Asian flavors, and spent several years practicing and experimenting with 100’s of flavor combinations and local beer varieties which he incorporates them into the sausages he makes. He believes it is key to have fun with the good food you make.
Rob McCue, Whole Foods
Left a successful 10 year career doing corporate-level supply chain management (7 years based in China) to pursue his dream of having a truly vertically integrated meat centered business; livestock farm, full service USDA inspected slaughtering, and a retail butcher shop with a small restaurant. He is currently employed with Whole Foods Market learning to butcher.
  Miles McMath, St. Jude Children’s Research Hospital
Miles McMath is the Director of Culinary Operations at St. Jude Children’s Research Hospital in Memphis, TN. Miles grew up hunting and fishing and learning the essentials of the South’s Rich Culinary Traditions at an early age. He was born and raised in rural Alabama with the experience of his family growing, raising and gathering their own food which has set the stage for his career as a Chef. The Culinary Team at St. Jude produces over 2500 meals a day and routinely butchers whole Lambs, Goats and Heritage Breed Pigs. Most of the vegetables, meat and honey are from areas that are within 100 miles of St. Jude. Miles also maintains a garden of 60 raised beds that produce everything from mushrooms, lettuce and asparagus, as well as compost from the kitchen and worm beds. There is a weekly Farmers Market on site that includes over 20 farmers and food artisans. Today, Miles lives on a small farm in Hernando, MS where he raises Heritage Breed Pigs and Chickens.
Morgan Maki, Sam Mogannam, Bi-Rite Market
Morgan Maki has what fans consider epic charcuterie skills, a fierce work ethic and an understanding of animal anatomy that he shares with his students during his butchery classes. He is the in-house butcher for Bi-Rite Market. Before Bi-Rite, Morgan’s culinary travels led him to attend the New England Culinary School in Burlington, Vermont. He also worked as a chef in North Carolina, Boston and Montana. Morgan then moved to San Francisco to manage the nationally acclaimed restaurant Quince, where he honed his butchery and charcuterie skills. He took the butcher’s job at Bi-Rite about 3 and a half years ago and later helped launch 18 Reasons, a community center that brings people together to deepen their relationship to food and each other. Sam Mogannam’s family has owned the Bi-Rite market since 1964, with brothers Ned and Jack operating it for the first 26 years. Sam and and his brother took over the store from their father and uncle in 1997. Sam brought a restaurant perspective to the market, focusing on genuine service above all else. As a chef, Sam insisted on stocking cooking ingredients of the highest quality, taste, and freshness with equally important purpose. He brought three Core Values to the Market with him from his days of running his SF restaurant,Rendezvous du Monde. LOVE, PASSION and INTEGRITY is their creed and Bi-Rite continues to inspire its patrons and create ambitious shopping experiences as well as community opportunities for building a healthy food system.
Lee Menius, Wild Turkey Farms
Luke Milasich
  Christine Mittnacht
Christine Mittnacht is a food writer, craft butcher, and locavore advocate from New York who settled in semi-rural Wisconsin in 2009. She runs a food security outreach organization called Lakeshore Community Roots, Inc. through which she teaches farmers and homesteaders how to make the most of sustainable farm systems, offers grant writing services, and advocates for farm-to-school and farm-to-food-pantry programs. She raises rabbits, works with a sustainable farm partner on heirloom breeds of hogs, and is currently looking for financial backing to open a homesteader education center. 
Joseph Monthey
Joe found butchery after attending an Italian butchery workshop through the Northeast Organic Farmers Association of Vermont. From there, he sought out every opportunity he could to learn more about the craft of whole animal butchery. In addition to interning at Applecheek Farm, an organic livestock operation in Hyde Park, Vermont, he began an internship with Cole Ward, a local butcher featured in Marissa Guggiana’s book, Primal Cuts. Joe is beginning to experiment with meat curing and preservation in hopes of starting his own butchering facility that would provide farmers with fresh meat processing in addition to a line of cured meat products before he opens his own retail butcher shop. He is new to the world of butchery but is excited to learn more about the craft in the years to come. 
  Trevor Morones
is a relative newcomer to the industry. As a teenager working his way up the ranks of the kitchen brigade, Morones took his excitement for culinary arts to New York City where he graduated from the French Culinary Institute in 2010, Morones began his vocation in the kitchen, working under recognized Michelin stared chefs before finding a home amongst the ranks of retail butchers at Eataly. After a year of service, Trevor’s interest in butchery had grown into an eagerness to decode the craft of butchering, instigating a move to work directly next to top meat purveyor, Pat La Freida. There he learned the ins and outs of wholesale meat, HACCP compliance, and International markets. Currently, working as a HACCP consultant, Morones hopes to use his knowledge to one day open a retail butcher shop of his own. 
Todd Mussman, Local Three Bar and Kitchen
Todd Mussman is a chef as well as the co-owner of Local Three Kitchen & Bar, located in Atlanta GA. Mussman mans the charcuterie program and heads up special projects and commissary operations at Local Three Kitchen & Bar. The restaurant has just celebrated being open for one year, they opened its doors for the first time in December 2010. The restaurants motto is “You can’t argue with delicious.”

  Adam Mussleman, Laurelhurst Market
Adam developed a love for meat at a young age; his grandmothers home cooking always included bacon, bacon fat or the occasional smoked ham hock for good meat-measure. Adam got his start in the culinary scene at the dish tank of a diner in his hometown- Dayton, OH, 11 years ago, Adam has worked his way through the ranks of the back of house, finally ending up as the Assistant Manager of the Laurelhurst Market Butcher Shop in Portland, OR. Since coming to LHM Adam has been honing his skills in the art of charcuterie, whole animal butchery and meat fabrication under the guidance of lead butcher Spencer Adams. 
Justin Michael, Heartland Choice Meats
Justin learned the basic knife skills in 2006 at a smaller commercial pork plant located in Twin Falls, Idaho. Justin relocated to Kansas where he started working at a small custom slaughter and processing plant butchering a variety of meats. After three years of cutting in Kansas he finds himself heading up all slaughter, cutting and curing at Heartland Choice Meats. If you asked him what he loves most about butchery he would give you alot of “most”. Wether it’s the diversity in the meat market, the traditional cutting methods, the constant learning, or the taste testing. 
Amber Miller
Eric Veldman Miller 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. During his career, he was the lead instructor at Le Cordon Bleu, focusing on the butchery and international cuisine curriculum, as well as working under great chefs in Calistoga, San Francisco and Sacramento.Matt first gained experience in whole animal butchery while working for his uncle in Italy, where he received a valuable introduction to whole hog breakdown and the process of dry curing and fermentation of the various hog parts.
The most valuable part of his training in butchery as a chef was while working at Chez Panisse Restaurant, where all animals are sourced whole or in full primals. After Chez Panisse Matt developed a charcuterie program at Restaurant 13 in Sacramento, using all parts of whole hogs butchered in house.
For the past year, he has been working as a culinary instructor at Le Cordon Bleu, teaching the meat and fish course.
Julio Mis, Sociale
Julio began working at Sociale in 2001 and helped open Avedano’s in 2006. He enjoys working with meat and learning how to break down whole animals. His role as Sous chef at Sociale allows him to use whole animals in a restaurant setting. And his work as a butcher at Avedano’s on the weekends gives him a retail perspective. He wants to build skills to run his own butcher shop in the future. 
Paul Moir Paul Moir, SLO Restaurant Concepts, LLC
Paul is a 25 Year veteran of the restaurant industry and co-founder of SLO Restaurant Concepts, LLC, a small Flagstaff Arizona based restaurant group consisting of Brix, Criollo Latin Kitchen, both in Flagstaff, and Proper located in Tucson.  Paul received his Bachelor’s degree from ASU in Entrepreneurship and Small Business Development as well as a culinary degree from Johnson & Wales in Denver, CO.  He is husband to Laura Moir (other co-founder of the company) and father to Vianne, 8, and Quinnly, 4.
Erika Nakamura, Amelia Posada, Lindy & Grundy
Erika was born in Tokyo, Japan, where she spent her childhood following her mom around the kitchen. She attended the French Culinary Institute in New York and worked the line at many top fine dining restaurants in NY, before she decided to follow her dream of opening a whole animal butcher shop.Amelia was born and raised in Los Angeles, CA. Amelia was a vegetarian for 14 years, and is now a conscious carnivore and butcher. She says bacon was responsible for wooing her to the meatier side of life. Amelia loves building the meat cases. Her background is in floral and event design, so she has an extra attention to detail!
  Dan O’Brien
Dan started learning his trade at age 14 in an 8 butcher family shop in New Jersey.  At 16, he butchered deer during hunting season in the family garage for extra money. After moving to California in the 1970’s, Dan worked as a beef breaker and sausage maker for several years. He then worked at several markets, both chain and family owned.  He broke the hearts of many 4H members when he butchered their winning pigs and lambs from the California Mid-State Fair. Dan is currently a butcher at Metropolitan Market, a 6 store upscale chain in Seattle.  He especially enjoys training and mentoring apprentices and being able to provide specialty services and high quality product to his customers.
  Aaron Oster, Echo & Rig
Originally from Connecticut, Aaron spent most of his professional career in New York City behind the stoves.  It wasn’t until he decided to leave and island of Manhattan for the island of Martha’s Vineyard where his passion took flight in the craft and art of butchery. There he learned about life on the farm from the many local farmers and helped bring Master Salumierie Francois Vecchio to the Vineyard where he coordinated a full week of piggery with the legendary butcher.  Along with his wife a baker, he consulted and helped to build the first of it’s kind Whole Animal butcher shop/ Steak House in Las Vegas, where he is Head Butcher.  Open since August 2013, the shop prides itself on continuting the tradition and responsibility  of those who prepare and breakdown old world charcuterie and whole animals.  With over 36 different types of charcuterie in Rotation, the butcher shop at Echo & Rig is growing into a great community center for locals.  Aaron is a proud member of the guild and hopes that his apprentices will continue to build the foundation the guild has already laid out.
Johnathan Pabst
Joe Parajecki, Black Earth Meats
We supply fresh meat to restaurants and retailers in the upper Midwest, and directly to customers through our retail store in Black Earth and over the internet.  We are a USDA facility with third-party certification for humane handling (Animal Welfare Approved) and are certified organic (Iowa Department of Agriculture).Although we come from a direct marketing farm background, we provide more than what a single farm can raise.  We aggregate from a number of small, sustainable farmers to provide a consistent supply of quality animals.  In addition, as a small plant, we try to keep the prices as unadorned as possible – we do not have a “marketing budget” or extensive sales programs.  Instead, we develop a relationship with our chefs and grocers to learn together how to utilize more of each animal. We are an Abattoir. We aggregate from several small. family run farms that provide us with antibiotic and hormone free animals. We specialize in heritage breeds. We offer daily tours and welcome stages and internships as well as apprentices and butchers.
Cassie Parsons
Michael Peckham
  Rachael Pepe, a.k.a Pepe
Pepe came to butchery through her interest in how relationships are formed around food. She began her career with an apprenticeship, which led to a position as Butcher at Marlow & Daughters, a whole-animal butcher shop in Brooklyn, New York. As a neighborhood butcher, she serves as a connective link between families and the local farmers who provide the animals sold at the shop. That connection extends to the animals themselves, who are grass-fed and pastured, a quality that is reflected in the flavor and appearance of the meat. As an advocate of nose-to-tail eating, she is able to educate people about rare cuts of meat and how to use time honored, but often forgotten, cooking methods to render a sumptuous meal out of overlooked parts of the animal.
  Robert Perry, University Of Kentucky
Bob Perry is the Special Projects Manager for the Sustainable Agriculture and Food Systems Working Group in the College of Agriculture at the University of Kentucky and a lab instructor in the Department of Dietetics and Human Nutrition.  In addition to teaching his task is to promote the development of new food enterprises, markets and products by connecting university expertise with Kentucky entrepreneurs, farmers and chefs.He has been a professional chef for over twenty-five years in such operations as private yachts, steamboats, high-speed ferries, trains and restaurants that don’t move including his own French Provencal Bistro “The Farmers Hall”.  In 2004 while Director of Foodservice for the KY State Park system’s twenty one restaurants he initiated the first government farm direct produce purchasing program in the nation and in 2005 fostered a regulatory change that allowed the restaurants to also farm direct purchase fresh meat and dairy.  At UK since 2006, he designed the “KY Hamburger Alliance” to bring producers together to make hamburger patties and from that developed UK’s whole carcass program for dining services and other extensive Farm to College efforts.  His current research is creating data sheets for all eight breeds of heritage American hogs to be used by farmers and chefs.  If you are ever on UK’s campus the First Friday of the month you can find him preparing a hyper local breakfast for the sustainable ag community in the Good Barn.Bob lives in a 120 year old home on an historic farm in Garrard County, KY with his wife and two sons.
stephen pocock Stephen Pocock, Boccalone & Damn Fine Bacon, Charter Member
Stephen has been smoking and curing meat for at least 10 years. What started as a hobby while he worked in the TV industry has become his profession. Since 2007 he has been at Boccalone, where he is the Salumiere. He recently launched Damn Fine Bacon, bringing his smoked pork bellies to his Bay Area fans.
Alex Pope, The Local Pig
Alex Pope is the celebrated chef who founded The Local Pig butcher shop in the East Bottoms area of Kansas City in 2012. Alex started his career in Madison, WI and moved to NYC to go to school and cook. Alex was the sous chef at The American Restaurant for 3 years and was the Executive Chef at the R Bar in Kansas City where he earned local and national recognition for his work. Alex focused on whole-animal cooking and sausage making as a Chef and turned his passion into The Local Pig.The Local Pig is a butcher shop that exclusively carries humanely-raised animals from small family farms within 100 miles of the KC area. The Local Pig only works with farmers who raise their animals outdoors, no confinement cages and no hormones, steroids or antibiotics. At The Local Pig we can tell you the farm and farmer that raised each animal we sell. The Local Pig also operates a food truck called Pigwich at their shop. Pigwich sells sandwiches 7 days a week with an outdoor patio and indoor dining area.

Katy Quinn
Katy has worked to become a master of her craft. Though she primarily works with beef, she specializes in the slaughter and carcass fabrication of all species. She also teaches an assortment of butchery classes.
berlin reed Berlin Reed, Digital Meat & Media, Charter Member
Berlin Reed is the butcher, chef and writer behind the The Ethical Butcher. For the past two years his practice has been driven by personal relationships with small local farmers, a deep love of food, respect for the animals we eat and the environment on which we depend. As the creator of The Butcher’s Guild Bulletin and a writer, Berlin shares news and information about the meat industry from the perspective of the butchers, chefs and farmers who are fighting to improve it. He is based in Portland, OR but speaks about meat sustainability at universities and conferences all over the country.
Jake Elmets, Greene Grape Provisions
After ten years of line cooking with stints at Pickity Place of Mason, NH, Roberta’s of Bushwick, BK and No. 7 of Fort Greene, Jake made the move and started cutting meat.  Fellow Butcher’s Guild member and Fleischer’s alum Terry Ragasa trained Jake in seam butchery methods.  Jake is committed to the highest degree of specificity in his practices and animals he sources.  An admitted dry chili, vinegar and Chinese food nerd, Jake is happy to be cutting alongside a community of other chefs, butchers and charcutiers.
  John Harley Richter, Harley Richter Meats
John Harley Richter’s love of the culinary arts is a result of his well-rounded and early exposure to the world of food. John took the culinary passion that was handed down by his father and built on it with his own exploration of local food, butchery, and charcuterie. John then joined the United States Coast Guard, while working on military vessels in the Pacific, Caribbean to the Middle East, he experienced authentic ethnic cuisines from all over the world. When John’s enlistment was up, he focused his love for food and health into a career in personal training and nutrition. The culmination of these experiences resulted in a desire to become more hands-on with food as a means to health and happiness for his community. Sausage, charcuterie, and sauerkraut soon became the obsession, and Harley Richter Meats was born.     
Aaron and Monica Rocchino,The Local Butcher Shop,
Monica and Aaron own The Local Butcher Shop in Berkely, where sustainability and responsible butchery are top priorities. The two met when they worked together at the Oliveto Restaurant in 2002. Since then, Aaron spent over five years as a chef at the restaurant Chez Panisse. Their extensive experience in restaurants introduced them to a variety of quality meats, but lead them to lament the absence of such quality in the market for home customers. And so The Local Butcher Shop was born. There, buyers can see all parts of the butchery process, from the whole animal, to the cuts of meat that are sold at the front counter.
Ron Savenor, Savenor’s Market 
Ron Savenor grew up immersed in his family’s business. From cleaning to stocking, cashiering to butchering, he has experienced every role that, together, has maintained Savenor’s reputation as “The Best on the Block” for decades. Ron took over as Savenor’s owner and master butcher. Under his leadership, Savenor’s has experienced substantial growth, including the opening of a second retail location, expanded delivery and an increased wholesale operation. He also spearheaded bringing in local and sustainable meats that are now a staple in the retail and wholesale operations.

Gracie Schatz Gracie Schatz
Gracie Schatz was one of those vegetarians you dread, self righteous, opinionated and vocal. A turn in her health lead her to meat eating and she decided if she was going to eat meat, she would do it really well. After completing an animal husbandry internship at a prosciutto producing farm in Tuscany, she returned to San Francisco on the hunt for the best cured meat. She found the Fatted Calf and asked for a job. While there, she learned an incredible amount about the ideal preparations for all of the various cuts of meat and gained basic knife skills. Angela, owner of Avedano’s, offered her a job which included being trained as the assistant butcher of the shop. She became one of the managers of Avedano’s.
To explore her life long passion for agriculture, she left San Francisco to become a farm to school educator in Nevada City, where she currently lives. She helps the local farmers butcher their own animals and will soon be teaching butchering classes and doing in school butchering demos for the local high school students. She dreams of owning a small farm where she will raise pigs, teach butchering and meat preservation classes as well as produce a small selection of deliciously cured pork products. 
Thomas Schneller, Culinary Institute of America
Tom has been cutting for almost 40 years. Trained in the classic small market European style, he is familiar with many aspects of butchery and has experimented in alternative cutting styles. Today, Tom is a professor at the Culinary Institute of America, Hyde Park Campus, where he teaches Meat Identification and Fabrication. He regularly passes the art and craft of butchery to future chefs.
  Chris Shepard, Underbelly
Chris began his career as a line cook at Brennan’s, working his way up to Executive Sous-Chef and Sommelier. He spent nine years at Brennan’s, nurturing his passion and talent in the culinary arts and developing his own style. Chris left Brennan’s to become Executive Chef of Catalan, where he maintained partial control of the menu for five years.Underbelly is Chris’ first concept—one that pays tribute to the city’s abundant culinary resources, cultural diversity, and rich food history. Chris works with farmers and ranchers to raise herds and grow produce, and he commits to purchasing whole crops. Chris is also using by-catch, lesser-known gulf species caught during commercial fishing. This relationship between fishermen and chefs is unique to Houston and promotes sustainability and more responsible use of the gulf’s resources. In addition, Underbelly’s extensive butchering and charcuterie program further demonstrates Chris’ devotion to the responsibilities of a well-run kitchen and his passion for using the whole animal.
Champe Speidel, Persimmon Provisions
Chef/butcher Champe Speidel, owner of Persimmon restaurant in Bristol, Rhode Island, opened Persimmon Provisions butchery and artisan foods in November 2010, in the nearby town of Barrington. Fresh, responsibly raised, carefully sourced meat (much of it local) is the backbone of the boutique butcherie. Champe has a decade-plus tenure as a butcher under his belt, and a longstanding passion for the craft. Persimmon Provisions a quintessential neighborhood butcher shop updated with a modern aesthetic and culinary sensibility – high quality meats, hard-to-find cuts, and plenty of helpful advice on how to prepare what you’ve bought. The shop stocks the expected: beef, lamb, pork and poultry; and, often times, the not-so-expected: rabbit, venison, goat and wild boar. In addition to fresh meats, Provisions features charcuterie, house-made sausages, sauces, stocks, cheese and dry goods.

Berry Salinas, Meat Revolution
Berry Salinas started Meat Revolution as a movement and an experiment. Could I raise animals without commercial feeds, with care and respect and slaughter in the most humane way possible? She found she could. Others wanted in and a business was born. Five years in and from birth to bacon she does it all. Community driven meat production-¡Viva la Revolución!
Ben Siegel
John Stewart, Bovolo, Black Pig Meat Co.
Relocating to Seattle in 1994, John worked at Etta’s Seafood and Palace Kitchen, where he met his future wife and Queen of Porc Duskie Estes. While sous-cheffingat the well-known Cafe Lago he fell deeply in love with all things Italian. John could easily resonate with the Italian generosity of spirit, the connection between food and family, and the inclination not to waste a morsel [snout to tail philosophy].

John is a 1990 graduate of the University of Colorado at Boulder, an avid gardener, and after the move to Sonoma, a blossoming chicken farmer. He is also a devoted salumist having studied with chef Mario Batali and at the University of Iowa Meat Lab. He is responsible for Black Pig Meats, bacon and salumi made form antibiotic and hormone free pork, boar and lamb.

Jason Story, Three Little Pigs Charcuterie
Is a twenty-eight year old culinary entrepreneur, originally from Waterford, Michigan. He attended the highly acclaimed Culinary Institute of America, graduating in 2008.  Mr. Story spent time studying under award winning chef and charcuterie expert Brian Polcyn.  He currently resides in Washington DC and recently opened Three Little Pigs Charcuterie and Salumi with his fiancé of 1 ½ years, Carolina Gomez.
  Brandon Talbott
Brandon graduated Texas A&M in 2007 with a BS in Poultry Science and went to work for HEB Grocery Company. He has been working in the meat business for a little over three years and run a full-service meat department for Central Market, the specialty foods division of HEB Grocery Company at our location in Alamo Heights. Central Market serves the greater San Antonio area by being the most experienced source possible when it comes to fresh meat needs and legendary customer service.  We strive to always meet our customers wherever they are on their food journey.  We take pride in being the trusted source of knowledge and product for area chefs, culinary experts, and students. 

Gavin Thomas, Enzo’s Market


Heather Marold Thomason, Local Butcher Shop
Heather came to butchery with a desire to bridge the gap between sustainable livestock farmers and consumers in search of healthy meat. She learned to raise pastured animals from birth to slaughter and began to practice whole animal butchery at North Mountain Pastures, a small family-owned farm in Pennsylvania with a 300 member Meat CSA. Heather now lives in the Bay Area where she works as a butcher at The Local Butcher Shop in Berkeley under the mentorship of Aaron Rocchino and Bill McCann. She also teaches hands-on whole animal butchery classes for farmers and home cooks. She has been instrumental in planning and executing The Butcher’s Guild Annual Conference, as well.

ada, tiberio Adam Tiberio, Tiberio Custom Meats, Charter Member
From supermarkets to slaughterhouses to packing companies to butcher shops and restaurants, Adam Tiberio has been a meat cutter at every level of the industry. He is primarily interested in new and novel methods of carcass breaking, muscle profiling, and cuts from other cultures. Adam was formerly the Head Meat Cutter at Dickson’s Farmstand Meats in New York City. He is now working on his own venture, Tiberio Custom Meats.
 photo (1) Chris Timm, BiRite Market, Divisidero
I want to know where my food comes from, I want to be educated so I can help educate. I want to tell the story of the animal as well as the ranch and rancher’s story. I also just want to cut meat.

Denny Trantham Denny Trantham
Chef Denny Trantham was raised in Haywood County, North Carolina where he has spent most of his life. Coming from the Southern Appalachian cluture, Denny has been exposed to much of that the culture and traditions of the South has to offer. Graduating from Johnson and Wales University in Charleston, South Carolina with a degree in Culinary Arts, Denny began work at the resort in 1991. He completed his apprenticeship at the National Press Club in Washington DC. Denny’s philosophy and passion reflects much of the Southern Culinary Heritage and he has added butchery and local sourcing to the Grove Park Inn kitchens.
Michael Tuohy, LowBrau Bierhall
Michael went to culinary School in the early 80′s in San Francisco (CCSF). He was taught butchery & meat fabrication by Chef Tony Ackerman, a Swiss-German Chef, and a former Culinary Olympics Chef. When Michael opened Woodfire Grill Atlanta in 2002, he started sourcing lambs, pigs, rabbits, ducks etc. and decided this was the way it needed to be. The way he wanted to work, cook and support those that were doing the right thing. The practice of Good Animal Husbandry, pastured animals and raised with care. Cooking from the bottom up brought Michael back to the way he began and was taught in school.Today, Michael is the Executive Chef & Taste Maker for LowBrau Sausage & Beer Hall/ Block Butcher Bar in Sacramento, CA.
kari_underly Kari Underly, Range Inc., Charter Member
Kari Underly, principal of Range, Inc., is nationally recognized and respected as a leading fresh meat educator and merchandising expert. Kari travels the country teaching industry leaders innovative cutting techniques designed to add value to the carcass and increase profitability. She was instrumental in developing and implementing the Flat Iron steak and the Denver cut. Kari holds a Bachelor of Science degree in Business Administration and is a Journeyman meat cutter. She is the author of The Art of Beef Cutting: A Meat Professional’s Guide to Butchering and Merchandising.
david varley David Varley, Mina Group, Charter Member
David Varley developed a passion for the culinary arts at a young age while watching his mother tend the family’s organic garden which served his family and the local restaurants of Sussex, NJ. During his formative years, Varley was educated in the true meaning of eating locally and seasonally, and this approach is instrumental to crafting menus with Michael Mina for all Mina Group’s Restaurants across the country. Varley was most recently the Executive Chef of Mina’s Bourbon Steak in Washington D.C. where he earned many accolades for the restaurant, and personally including Forbes Best New Restaurant in the Country 2010, DC luxury Magazine Restaurant of the Year 2009, Food and Wine Cochon 555 Regional Competition First Place, National Competition First Place 2010.
  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!

Dylan Wakefield
Brett Walker
I’m just a regular guy that is finally realizing my dream. Getting ready to open an old school style butcher shop in San Antonio. It will be the only one of its kind here.
Cole Ward Cole Ward, The Gourmet Butcher
Master butcher Cole Ward’s career began at age 14, when he stuffed sausages for 20 cents an hour.  Soon wanderlust took him to LaFrieda Prime Meats in LA, where his clients included Billy Crystal, Bernadette Peters, Edith Head and Raymond Burr. After five years, Cole returned to Vermont – he’s a country boy – where his devoted customers seek out his superb meats.  Cole is an advocate for local farmers:  “I am convinced that sustainably raised animals are the only way to go.”  Passionate about reviving the butcher’s craft, he recently released The Gourmet Butcher – a first-ever DVD set that makes his culinary butchery course for chefs, farmers and foodies available to everyone.
  Michael “Maus” Wegrzyn, Food Dance
Former pastry chef, Michael Wegrzyn’s interest in whole animal butchery and charcuterie, began while working as Sous Chef at Haven Gastropub in Orange, California and continued as Chef de Cuisine at Haven Gastropub and Brewery in Pasadena, California.  Upon returning to his home town of Kalamazoo, Michigan, he took the position of House Butcher at fellow Butchers Guild member, Robb Hammond’s restaurant Food Dance.  Working with Robb, he has helped to develop their old world style charcuterie program.   Together, they create a variety of fresh and fermented sausages, bacon, and cured pork products.  These items, along with cuts from their whole animal butchering program, will be available for purchase beginning early 2014, as Michael helps to open a butcher shop style section of their onsite retail market.
Jeffery Weiss Jeffery Weiss, Jeninni Kitchen + Wine Bar
Jeff is a huge believer in respecting the old school way. That means charcuterie, butchery, slow food–and pretty much always avoiding cutting corners, sacrificing technique for technology, or slapping the word “artisan” on commercial garbage.
  August Wessling, Meat Cut Sheet
August is manager of the Meat and Seafood Department at the Mercantile Natural Food & Deli Co-op in Lawrence Kansas.   August is also a partner in a website developed for sustainable local meat purchasing,  He started as a meat cutter at the Mercantile in 2007.  Assuming personal responsibility, he quickly became the manager of the department and doubled sales and sales floor space. To emphasize whole animal breakdown and sustainable seafood, he re-shaped the production floor and back stock space.  The Merc now offers over 30 different types of sausages and specialty products.  August has developed operational tools for tracking cut-test yield data,  carcass calculations and efficiency reports.  He has trained over two dozen meat cutters.  In 2011, August joined a team of whole animal connoisseurs and IT developers.  Together, they created an interactive website tool to promote sustainable whole animal purchases from local producers.  August believes the automated meat cut sheet allows consumers to make informed decisions on processing instructions and what to expect in return.  Consumers are encouraged to make whole animal purchases from local producers by eliminating intimidating jargon, explaining options, and introducing value. He is hopeful the application will allow both producers and processors to promote professional services, engage and educate their customers and realize revenue enhancement.  August looks forward to interacting with butchers and and guild professionals to help improve his meat and seafood department.
Milton White and Dan Key, Main Street Meats
A small USDA butcher shop in Chattanooga TN, focusing on supporting our local community and farmers. Our butchering techniques mostly lean towards European seam butchery, with the occasional band-saw work to accommodate the requests of our customers for more typical USDA style cuts. All the beef we use is 100% grass-fed beef, the breed of  lamb  we carry is Katahdin hair sheep.  All the pork is raised in open and forested environments. Our responsibility to educate our customers on why they should buy (and advise on how to prepare) locally sourced, humanely raised meat is paramount. We couldn’t do any butchering though, without the great support of our farmers.  We currently sell meat from: Bellefield Farm, Cloudcrest Farm, Hoe Hop Valley Farm, Sequatchie Cove Farm (and Creamery and Fountain Springs Farm. As a USDA facility, we are also trying to maintain relationships with our farmers as their processor for specialty sausages and bacon.Our responsibility to educate our customers on why they should buy (and advise on how to prepare) locally sourced, humanely raised meat is paramount.

Jason Wilcox Jason Wilcox, Avedano’s Holly Park Market
Jason has spent most of his adult life in and around the visual arts both as a student and a practitioner. In his last job, he worked directly with artists at a museum creating installations. However, he decided he wanted to do more than make other peoples artwork. He has cooked all his life and has always been interested in food, so when an apprenticeship was offered to him at a butcher shop about an hour from his house, he jumped at it. He continued to work at the museum and apprenticed until January of 2013 when he moved to San Francisco with his wife and the rest is history!
Steven Winkler
 Aaron Winters Aaron Winters, Hog And Hominy
Winters began experimenting with sausage making and curing while working as an executive for retail brands throughout the country. After leaving corporate life, Winters staged with chefs Andy Ticer and Michael Hudman for over a year. Soon after opening Hog & Hominy, the chefs promoted Winters to head Sous Chef of the award winning restaurant. Winters has continued his education in butchering, including stages at Pesche, with David Newman at the University of North Dakota, and a month long stage in Italy with Dario Cecchini. He will lead the new butcher shop under Ticer and Hudman, Porchellino’s.
Sarah Wong, Seattle Central Community College
Sarah Wong began practicing seam-style butchery after working with Mangalitsa butcher Cristoph Wiesner. She then traveled to Gascony to work with the Chapolards in their farm-to-market shop while exploring butchers and charcutieres of France. She brought back this experience to share as a chef instructor at Seattle Culinary Academy, a program committed to a local and sustainable mission. She currently works as a butcher-at-large, doing demonstrations and facilitating connections between students, farmers, fellow butchers and chefs, striving for a vital connection with the farm-to-table movement.
  Tom Wriggins, Wriggins Hilltop Farm
Tom is a Farmer/Chef/ Owner of Wriggins Hilltop Farm in Nobleboro Maine. He and his wife operate a ‘CSA Style’ operation, providing Grass Fed Hereford Beef and All Natural Pork for local residents and select chefs in Maine. In addition to working with a local abattoir to process his animals, Tom produces in house charcuterie for his CSA customers. Living by the farm’s motto of “Know Where Your Food Comes From’ and honoring the whole animal, Tom and his wife Alana are active in the community and in food related causes; he is a board member of the Real Food Institute of Midcoast Maine, and volunteers with other organizations such as Share Our Strength and the Damariscotta Mills Fish Ladder Restoration Project. 
Oscar Yedra, Canyon Market
Oscar is known in San Francisco as the “beefbreaker.” Yedra got his start as a butcher at his fathers butcher shop in his hometown Mexico. Now he spends his time cutting meat at B.N Ranch, as well as the meat counter at Canyon Market, they are both located in San Francisco. According to ‘San Francisco Weekly,’ “many of his colleagues say Yedra’s skills are the best they’ve seen.” Yedra proves this by winning the championship in the beef butchery contest at Oakland’s Eat Real Fest three times in a row.
Robert Young Robert Young, The Black Belt Butcher
Robert Young’s career as a butcher began at the age of 9 after he and his family emigrated from Hong Kong to a small town in central California. He began working behind the meat counter in his family’s neighborhood grocery store.  Robert learned how to break down whole carcass, cut, grind, make sausage and ultimately learned to make use of each animal head to tail. His meat industry career has spanned over 50 years and includes significant experience in both the wholesale and retail areas of the business. Robert is currently an adjunct instructor at Clark College teaching meat cutting in the culinary program; he is an instructor for the Portland Meat Collective and conducts classes at local Whole Foods Markets.  Robert is also the full-time butcher at the Whole Foods Market in Vancouver WA.
  David Zier, Zier’s Prime Meats and Poultry
Dave has been a butcher for over 30 years, honing his craft under the tutelage of his Father, a retired USDA Federal Meat Inspector turned small town locker plant operator. He and his wife Denise own and operate Zier’s Prime Meats and Poultry in Wilmette, Illinois, a northern suburb of Chicago,which they reopened in 1985. Dave and his crew routinely butcher whole lambs and large primal cuts of cattle as well as whole hog butchery.Unfortunately Wilmette does not allow slaughter of animals in town, but Dave can occasionally be found in the north woods foraging for his own personal venison and game birds in the fall months before the holidays. Dave can be seen throughout the year on various local Chicago news channels extolling various “new” cuts of beef like the flatiron and teres major
(thank you Kari Underly!)

Affiliate Members


Bunzl Processor Division/Koch Supplies 

Bunzl has served the meat processing and food packaging industry for over 130 years. BPD offers a wide assortment of high-quality supply products designed specifically to meet the needs of the food service and food processing industries.

Char Crust

We are real people that took a single product and grew it into a small family business. We love making our dry rub products for our devoted customers, and we love that our little business has grown to the point that it not only supports us, but also our employees.




Desert Meats Logo 

Desert Meats & Provisions

Desert Meats & Provisions is a specialty meat company that has served the greater Las Vegas area and surrounding states for well over a decade. We provide cut and un-cut product to almost every hotel/casino, major resorts and white table cloth restaurants in Las Vegas as well as a few retailers and smaller restaurants.

NC Choices

NC Choices is a Center for Environmental Farming Systems‘ initiative that promotes sustainable food systems through the advancement of local, pasture-based meat production, processing and marketing. NC Choices provides information, technical assistance, educational programming and networking opportunities for farmers, extension agents, processors, buyers, distributors and consumers. Check out NC choices’ Carolina Meat Conference here.

The Butcher’s Guild is proud to have partnered with NC Choices on the development of workshops to foster the local meat system in their community. We look forward to many more opportunities to teach and learn from the NC Choices’ network of farmers, butchers, advocates, farmer’s markets, chefs and consumers.



Sproutfield delivers nourishing choices in pasture grown foods to those with curious tastebuds. With every Butcher’s Box shipment, we help you enjoy enticing meals while cultivating sustainable diversity in farming.

Centered in Virginia’s Heartland, Sproutfield works with local farmers to grow and deliver pasture raised Berkshire pork, heritage beef, poultry and cheeses. We ensure that our animals are happy and healthy by making sure they have plenty of space, sunlight, and sprouts. We don’t allow confinement pens, sub-therapeutic antibiotics (what does that even mean?!), growth hormones, or other mystery ingredients in our food. We integrate a sustainable approach to all of the resources we benefit from in our countryside.



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