Butchers Guild members will be competing at The World Butchers’ Challenge with a team of six skilled butchers, representing Team USA, taking place at IFEX 2018 at the Titanic Exhibition Centre in Belfast, Ireland. The event is expected to attract 250 butchers from around the globe with a delegation of up to 1,000 extra visitors.
“We have a really strong team” explains Butchers Guild co-founder, Tia Harrison Holmes . “All of our team members are educators and leaders in their field. Our team represents several different regions of The United States and we are excited to bring each unique perspective to the table.
Danny Johnson and Paul Carras at Taylor’s Market won the Flying Knives Beef competition at Eat Real , they have over 40 years of combined experience in the Retail space.
Bryan Butler is winner of The Best Butcher in Texas competition and his butcher shop, Salt & Time produces stunning, delicious products.
Lothar Erbe is a formally apprenticed and trained in butchery and sausage making and has a HUGE following in his local market.
Craig Deihl is an award winning charcuterie maker and James Beard nominated chef. He makes by far, the best charcuterie I have ever tasted in the United States.
John Fink is passionate about open-fire cooking and each and every one of our team members is an advocate for local meat and artisan quality products.
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