Homemade Sausage Making

Hi all. I just wanted to mention a "fraternity" of meat enthusiasts not unlike our own congregation here on the forum. They are the Butcher's Guild and they are comprised of a mixture of chefs, curers, and cutters. They focus on butchering from whole animals, ideally raised humanely and sustainably.

I am a member and did an interview with them last week. I thought I'd share my thoughts along with a chance for everyone here to take a look at the great thing this Guild is doing for our meat industry. They deserve our support!

Here is the link: http://www.thebutchersguild.org/2011/06 ... ble-crown/

Jason,
It is so good to know/learn that many young people are getting into the butchering business. We have a family owned (third generation now) butcher shop here that does custom slaughtering and butchering for the local farmers and also buys animals to butcher and sell the meat from the shop.
I Learned meat cutting from an immigrant German butcher when I worked for the A&P many years ago.
When I moved to Harford county 40 years ago we had at least 8 USDA inspected butcher shops we are today down to just one.

Jason,
I'm really impressed with their commitment to the humane treatment of animals. This is a number one priority in my book. They surely have my support.

Best Wishes,
Chuckwagon

I agree with you two completely. I also like that the two founders are young women. It really breaks down the stereotype of what women's roles/interests are in the kitchen. It's not just cookies and pies anymore

When we had chickens on the farm Dad did the killing and scalding the kids did the plucking and mom and my sister did the cleaning/butchering. Sis hated it.