"Butchers of America" Team USA|WBC

WBC 2018 "Butchers of America" Team USA!

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.  

The World Butchers’ Challenge (WBC) was created as a platform where butchers from across the world can compete and showcase the butchery skills and creative uses of the beef, lamb and pork products from their respective countries. The current World Champions, France will be a hard act to follow and the competition will be a great celebration of World Butchery Skills. At the World Butchers’ Challenge 2018 Belfast it’s expected that over ten global teams will take part in the 2018 event, including teams from Ireland, France, Germany, Spain, England, Scotland, Australia, The United States, and New Zealand. ”

“Taking place from 20th – 22nd March 2018, IFEX will grow its footprint, with an additional dedicated pavilion that will be home to the World Butchers’ Challenge as we welcome the butchers of the world to our purpose-built arena.”

The Butchers Guild Team named, “Butchers of America” is led by team captain, Danny Johnson of Taylor’s Market /Sacramento. Competing alongside are; Paul Carras of Taylor’s Market /Sacramento, John Fink of The Whole Beast /San Francisco, Craig Deihl, James Beard Nominee & Award Winning Charcutier/South Carolina, Lothar Erbe of Lothar’s Sausages /Virginia and Bryan Butler of Salt & Time , Texas. 

Your support will help our team with travel expenses for practice runs throughout the year leading up to the competition. We will also be using funds from this campaign for travel to Belfast in March of 2018! 

“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.

Needless to say, Team USA is going to bring something new and exciting to the table.”
The Butchers Guild Website
Butchers of America FB Page 
  • Sean Kelley 
    • $50 
    • 34 mos
  • Andy Rider 
    • $50 
    • 50 mos
  • Mike Bogucki 
    • $50 
    • 50 mos
  • Barbara Bearman 
    • $100 
    • 50 mos
  • Lee Stone 
    • $52 
    • 50 mos
See all


Tia Harrison Holmes 
Martinez, CA