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Our butcher shop Seattle WA has 3 main options for receiving your product: Our main option is delivery directly to your doorstep, option 2 is pick up at our warehouse in Marysville, option 3 if you live outside of our delivery zone in Western Washington, we will ship with UPS. If you live in Alaska we ship via Alaska air cargo. With all shipping and delivery options we offer them once per month. With the pick up option we offer weekly pick up each Friday.

Simply select your package or items and then at our butcher shop Seattle WA online checkout you can select delivery by entering your address or the pick up option to get it at our Marysville location.

There are multiple ways to order with us. Whether you’re looking for half, whole or ¼ grass fed grain finished beef, a smaller quantity meat box, a one time order of a la carte items or an ongoing monthly or every other month subscription that you can set and not worry about, we have the solution for you! Most meat subscription boxes make it hard to adjust and charge insane prices as they have their “free shipping” prices built into their pricing model. They also make it confusing on the actual price per lb that you are paying. It may end up being $15/lb for your ground beef. We have each meat box clearly labeled and price out so you can easily see what you’re paying per lb. Unlike Seattle area butcher shops, we have only have our animals to pull from. For our cuts, you select preferences after you complete checkout and we will send those preferences more often. In order to sell less than ¼ of an animal, the livestock has to be harvested at an USDA inspected facility. So butcher shop Seattle WA and all throughout the US, get their meat from the large slaughterhouses. It comes in what is called boxed beef. They can buy 10 cases of Prime Rib Roasts to cut into Ribeye steaks, or 10 cases of Short loin to cut in T-Bone steaks or New York and Tenderloin steaks. We don’t have the same luxury as the butcher shops. We have all cuts from every beef to work through. Managing this inventory, makes it harder, but it is more realistic in how each beef breaks down.

We also have 3 main offering: Small Quantity boxes that are 8 -24 lbs, Bulk Orders of ½, whole or ¼ grass fed grain finished beef or ½ and whole hogs, or a la carte offerings of individual sausages, eggs, jerky, beef sticks, or pork cuts. One thing that is a little different with us compared to your local butcher shop Seattle WA or other farms, any of our packages with steak are based on preferences you fill out on your account. We don’t sell Ribeye, Top sirloin, T-Bone, Tenderloin, New York or other steak cuts as a la carte options. We only have our animals to work with so we can’t just buy more striploin or short loin and cut more New York Steaks or T-bone Steaks like a Seattle butcher shop can. We rotate through the cuts in proportion with the animal, so everyone gets the same value and allows us to use the whole animal.

With the “boxed beef” from the large slaughter houses, butcher shop Seattle WA area, received the sub-primal in a vacuum sealed pack. These carcasses at Tyson or Washington beef in Toppenish, are just hung for 1 day to cool and then they cut and vacuum seal those cuts the next day. Once the Seattle butcher shops receive those boxed beef cuts, a lot of times they will leave in a cooler for 10 days in what is called “wet aging”. This allows time for the enzymes to break down so the meat gets more tender, but doesn’t allow to moisture loss like you get with Dry aging. One of the main values we provide compared to the other butcher shop Seattle WA, is that all our carcasses are Dry Aged. Our butcher hangs each carcass for 14+ days, which causes about 15% moisture loss, this is the main reason none of the stores or butcher shops want to dry age any more. That 15% moisture is sold as additional weight. With our beef, all the cuts are dry aged, so the ground beef, roasts, briskets, stew meat, flanken ribs and all steaks are dry age since we are hanging the whole carcass. With that moisture loss, you are gaining an incredible difference in flavor! As the moisture is lost the flavor concentrates, giving you the real beef flavor. In today’s world, the only place that consistently sells dry aged beef is high end steak houses. They are only dry aging those sub-primals. So it’ll just be their Ribeye, Porterhouse, Ribeye, New York or Tenderloins that are dry aged typically. For our beef, the roasts, ground beef and all cuts are giving you that enhanced incredible flavor difference! Also with that time for enzymes to break down the ground beef and all cuts are easier to digest and also a lot more tender.

Most of the butcher shop Seattle WA area will advertise that they provide local beef. Typically carrying St Helens or Snake River Farms along with a few others. These are massive conglomerates that operate huge feedlots. Then the cattle are taken to the large slaughterhouses such as Washington beef in Toppenish or Tyson in Wallula. These plants process 1000-3500 beef per day, the same beef going to the grocery stores in mass are also going to the butcher shop Seattle WA. We use two small family butchers in Eastern WA. There are only about 7 butchers in Washington that have usda inspected facilities, so while it is tough to get processing done in order to sell small quantity, we are thankful that there are atleast a few options. We also either raise the beef ourself or it is coming from one other neighbor rancher that has always provided the feed for us. We are thankful that we know the operators at each step of the process.