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Member Interviews: Rob Levitt
January 28th, BG Member Interview: Rob Levitt The Butcher & Larder Chicago, IL 1. What does being a member of The Butcher’s Guild mean to you? As we are a small, neighborhood shop, we are focused...
View ArticleWe can’t stop watching videos of Rob Levitt
Here is a new video about one of our favorite butchers, Rob Levitt, of Butcher & Larder in Chicago, IL. This was produced by Sergio Salgado of P&S. About Butcher & Larder ——————– The...
View ArticlePutting Labor Back into the Meat Department: Get a sneak peek at what makes...
A preview of an upcoming print interview of BG Charter Member Kari Underly from the Progressive Grocer site: Putting Labor Back into the Meat Department By Meg Major In the realm of retail...
View ArticleCraig Deihl: “A Man With A Passion For Meat”
Check out South Carolina Food Insider’s interview with Craig Deihl, one of the most passionate charcuterie makers and whole-animal butchers in an American kitchen.
View Article*IT’S A BUTCHER!* New BG Member Announcements
We are so excited to announce the names of new BG Members. Here is a list of all our new family members. Look for their full profiles in the coming weeks on the Members page. *Andrea Deibler, butcher...
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“Meatballs are the New Cupcake”
BG Members have always known, that meatballs are the sh*t, way better than cupcakes….come on. But a budding meat trend is on the rise: fresh enthusiasm for meatballs, has these tasty orbs of...
View ArticleRMIM Butchery Course
The Rocky Mountain Institute of Meat: Foundations in Meat Fabrication course being offered in the Spring (dates below) and Fall (Dates TBD) at Cook Street School of Culinary Arts in Downtown Denver....
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