Dry aged steaks, charcuterie, porchetta, and other house prepared meats—all made right here from local ingredients.
Guild Fine Meats will be coming to your local market late spring at our location on 111 St. Paul Street in downtown Burlington! Please contact email@example.com for more information.
To bring our guests quality, local beef every night, it starts at the source—the farms. We work closely with Vermont farms and food producers to provide the freshest most wholesome ingredients. This involves visiting their farms, being on a first-name basis, and paying a fair price for their products. In order for us to continue doing what we do, it is important that our local food producers are successful and grow with us.
The Commissary, Restaurant & Guild Fine Meats
Launched in Summer 2013, and located in Winooski just around the corner from the steakhouse, is our 5,000 square foot commissary kitchen. Master Butcher Frank Pace and Chef Tom Deckman purchase whole animals from local farms, then butcher and prepare the meat in our state-of-the-art processing facility. Beef is aged in our dry aging rooms, with Ribeye and NY Strip steaks among the different cuts. Pigs are broken down and turned into fresh sausage and deli meats.
The retail location at 111 Saint Paul Street in downtown Burlington features butcher’s cuts of steaks, ground beef, pork loin and chops, whole trussed chickens, sausages, house made deli meats and more. Drop in for a sandwich on house baked bread, check out their craft beer bottle selection, and try one of Pastry Chef Samantha Madden’s awesome donuts.
Sharing our craft with the community and strengthening our food systems are the foundations of Guild Fine Meats and our sister restaurants. The more efficient we can make our local food system, the stronger and more accessible it will become to everyone. Knowing where our food comes from and what it takes to bring tasty, wholesome meals from farm to plate is why we feature the many food producers we work with on our menus, websites, and our walls.
By being a proactive member in our community and by being hands on from field to plate, we aim to ensure that our local food system continues to grow and strengthen with us.