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Fatted Calf

From Whole Hog to Sausage Making, The Butchery Education Continues

In the past, say, three years, foodists have become increasingly blasé about being presented with a freshly killed whole beast and a big knife. Butchered a whole pig? Been there done that. Give me the cow.

The Butcher's Guild: One of the First Support Groups for Ethically Minded Butchers

"Where's the beef from?" and "Is that grass-fed?" are common queries in the San Francisco food world. And with local offerings like 4505 Meats' meat-filled CSAs and things like pork happy hour at Fatted Calf in Hayes Valley, butchery practices are working their way even further into the city's vernacular. Now Avedano's Tia Harrison and Primal Cuts author Marissa Guggiana are taking things one step further wtih The Butcher's Guild, one of our country's first support groups for ethically-minded butchers. With local whole-animal advocates Ryan Farr and Chris Cosentino among the group's 23 charter members, The Guild is now reaching out to other members of the industry to expand its reach in the early going. Later this summer, they'll be recruiting lay people (i.e. meat geeks) as members.

San Francisco's Best Butchers, and Roasts 101

A continuing proliferation of butcher shops are providing options far beyond the loin.

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