The Butcher's Guild

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Posted by: mainemeat
Posted by: mainemeat
Posted by: shipleyfarmsbeef
Posted by: cpwillsey
Posted by: frlanot
My new butcher shop I just opened, Muckleston & Brockwell - A Fine Butchery
My new butcher shop I just opened, Muckleston & Brockwell - A Fine Butchery
Posted by: Andrew
Getting ready to break down some amazing local beef
Getting ready to break down some amazing local beef
Posted by: Andrew
My new contact info
My new contact info
Posted by: Andrew
My first Prosciutto experiment, aged 2 years made with a lamb leg. A little salty, but turned out delicious!
My first Prosciutto experiment, aged 2 years made with a lamb leg. A little salty, but turned out delicious!
Posted by: Lucia_Stromei
Posted by: UsedMeatEquip
Posted by: Jlindsay
Posted by: Canadianbacn
Mainly book knowledge but no one's more motivated to apprentice and work my way up with a focus on butchery and charcuterie.  Dallas/Fort Worth area.  I also own Lonesome Star Farm and raise heritage breeds of livestock, currently have kunekune pigs for
Mainly book knowledge but no one's more motivated to apprentice and work my way up with a focus on butchery and charcuterie. Dallas/Fort Worth area. I also own Lonesome Star Farm and raise heritage breeds of livestock, currently have kunekune pigs for
Posted by: LonesomeStar
www.RockyMountainInstituteofMeat.com
www.RockyMountainInstituteofMeat.com
Posted by: MarkDeNittis
Posted by: Marsha
Posted by: meleeglow
Posted by: meleeglow
Posted by: meleeglow
Posted by: meleeglow
Posted by: meleeglow
Posted by: meleeglow
Posted by: Ryan
Posted by: Ryan
Posted by: Ryan
Posted by: mikew
No more photos to display.
destitute