About Us

Our family homesteaded in Eastern WA in 1900. About 30 miles NE of Pasco, we are 3 miles up from the Snake river, where I was the 6th generation to grow up on the same farm our ancestors made claim to. My grandpa raised cattle his whole adult life, up until his passing in 2019. My dad has continued on with his herd and we plan to continue raising livestock for many more generations as it is in our blood. Our main pasture ground starts right above the old rail line that runs along the snake river. Many sections of our pasture overlook the river, looking back towards Windust Park and Lower Monumental dam. This area of Washington only provides about 8-9 inches of precipitation each year. Along with qualifying as a desert it also provides some harsh winter conditions. Although not as cold as northern Washington or Montana, the fog, freezing rain and freezing fog in the winter months, makes ranching difficult. At the same time it provides hardy grasses with more protein and nutrients than the greener pastures of Western Washington. This aspect alone makes a big flavor difference in the beef. If you’ve had some 100% grass finished beef raised in Western WA, its typically not as marbled and can have some flavor that isn’t a little off. The high protein grass in the harsh areas of Eastern WA provide high protein content for our grass fed beef. We also finish with non-gmo grain. Using a lot of triticale, triticale haylage and triticale silage along with barley and other non-gmo grains in Eastern WA.

Brooke & I started Farm Fresh Northwest, our butcher shop Seattle WA, in 2016, with the goal of providing meat to households directly from the farm without having to buy a ½ or ¼ at a time. Back then there were any other meat box options out there. Crowd Cow and Butcher box started around that same time, but they were small at the time and didn’t even show up in my research. Growing up in the changing Ag landscape, I didn’t see any future in agriculture. Everything had shifted to commodity, wholesale sales with the middlemen making the money and farmers selling off not because they wanted to stop, but because the economics had crushed the family farm, and butcher shops Seattle WA, or they were going bankrupt as it is impossible to withstand one or two bad years in the post 1995 agriculture world.

After college I went to work for a couple food manufacturers making frozen vegetables and then Lambweston making French fries. I always had an entrepreneurial spirit, but didn’t really know how to go about. After reading Robert Kyosaki’s Cash Flow Quadrant book (second book in the Rich Dad Poor Dad series) I realized I needed to learn sales in order to have a successful business. I quit my salary job and connected with the only friends I knew in sales, selling home security and eventually solar, door to door. By far the hardest way to sell anything, but I was able to learn sales at a super quick pace. While I was selling solar in California, we started seeing all of these produce companies and farms popping up, delivering produce to customer doorstep. Of course smith brothers has been doing the milk delivery for years and we wondering why no farm was doing this for meat. We worked down the path of getting started with our butcher shop Seattle WA, thinking it would be a great business and we are still standing through pain, learning, growth, good times and hardship. We will continue to fight to stay around for decades providing all of Washington and the northwest with high quality grass fed beef that has been dry aged and delivered to your doorstep. Our hope is that we can continue to provide all of you meat for your life time and although we wont push it, we hope one of our kids will want to continue this long term. Unlike a lot of businesses out there, we are not wanting to build the value of the business and look for an exit plan. I believe we are meant to work with our hands and continue to be productive throughout our lifetime.

As far as the animals go, we like to keep it as simplified as we can. Our butcher shop Seattle WA main goals we are trying to hit are pasture raised, no hormones, no antibiotics, no mRNA vaccines and non-gmo feed. Much of the “certified organic” grain is imported from China, so who knows if it is actually organic and we want to provide grain from here in Washington or atleast the northwest as much as we can. Another main goal is staying soy free with all our animals. I have a soy allergy and the estrogen levels in soy aren’t great for males. Although its nearly impossible to avoid soy and seed oils in general (chips, crackers, mayo, dressings, dips, etc) we can choose to avoid them in our meat. Especially with hogs and chicken, what they eat is even more critical than with beef. Cattle have 4 chamber stomachs, processing through everything they eat 4 times. Chicken and pigs are not built like that. Whatever they eat is going straight into their meat. Although the big question of Grass Fed vs Grain fed comes on the beef side, its really a more critical question for pork and chicken. Grass Finished and Grain Finished beef are the 2 best meats for you from an inflammation, nutrient, and protein point of view. It shouldn’t be as big of a concern as what are you chicken eating? What are you pigs eating? Chicken and Pigs can’t grow on grass alone and aren’t filtering everything out. So you as the consumer, you should be more focused on where you’re sourcing these two proteins, much more so than your average butcher shop Seattle WA.

A few things that our butcher shop Seattle WA will never do: we will never give mRNA vaccines to our animals or ourselves for that matter. We will never give hormones and if we have to give anti biotics, we will sell those animals to the sale barn.
As we continue to grow, we will continue to provide beef, pork, chicken and lamb throughout the year. We also will continue to provide half and ¼ beef, ½ and whole hogs, ½ lambs and all the chicken cuts. Beef, Pork and Lamb we will have year round. We have grass fed grain finished beef going in every month. For hogs we have them going in every other month. Chicken on pasture are more difficult as we can’t start them until April and then the last group must finish by last week of October or 1st week of November.