At Bill the Butcher, we aren’t simply opening shops, we’re creating a new food culture. The food industry has treated all of us badly and our response to the industrialization of our food was to make an entirely new artisan supply chain. This is not easy, but it is the only way to make a substantial and long lasting difference. In a few short months we have made extraordinary progress in our “Farm to Fork” program and of course, there are miles to go before we sleep. But, when we say that we are “changing the world one steak at a time,” we mean it.

Here is how we are doing that:

We buy from the good guys.

We work directly with small farmers and ranchers who treat animals humanely and share our belief that grass pastured meat is far healthier. This direct sourcing from the farm right to our butcher shops - makes a short food chain and we are proud of our work to reduce our products overall carbon hoof-print.

We sell natural and Organic meats from grass-fed animals that have been raised both locally and nearby in Wyoming, Montana and Oregon.  Our Washington meat comes from Carnation, Arlington, Marysville, Mount Vernon, Lopez Island, Anacortes, Duvall, Bow and Spanaway; from farmers and ranchers that follow strict practices that meet our exact specifications.

Some of our partners’ ranches are Organic. Others follow organic standards, but have chosen not to become certified. We call this meat “Bill the Butcher Natural.”  Bill the Butcher Natural meat is raised without the use of growth hormones, antibiotics, steroids or genetically modified feed. You will find exciting differences in the great variety of grass raised and grass finished meat we offer, as well as grass raised and grain finished in both our natural and organic cuts.  To ensure this quality, we only buy meat from small producers, not from large  factory farms.

We are now implementing a state-of-the-art technology system that allows us to track and identify every single piece of meat flowing from the farms to our butcher shops. This system is more specific and more transparent than those installed by the largest premium grocery chains. You can also learn about our farm and ranch partners in a book that we have available in every shop, or you can ask our butchers (all highly trained culinary chefs) about our farmers and ranchers.

Bill the Butcher is on a mission to:

   1)  Support the return of the sustainable way of raising animals on grass.

   2)  Return freshness, flavor and healthful benefits to your meat.

   3)  Help support the growth of small local farmers and ranchers.

   4)  And in the process, improve the health and longevity of the land.

When you come in to our neighborhood butcher shops we're pretty sure you'll be able to decide where the beef is, and where the bull is. To learn more online, visit www.billthebutcher.com