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
Opening up in early spring and located in Winooski just around the corner from the steakhouse, is our 5,000 square foot commissary kitchen, home to Guild Fine Meats. Master Butcher Frank Pace and Chef Tom Deckman will 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 for a minimum of 30 days, with Ribeye and NY Strip steaks among the different cuts. Pigs will be broken down and turned into fresh sausage, dry cured Italian Salumi, charcuterie, smoked bacon, ham, and more.
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.