Cured (Or Smoked) Salmon

Salmon is the star of any PNW meal, and this cured version is bound to impress.

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How To Cook A Steak To Perfection

With just a few simple tips, you can cook a steak to perfection every time.

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How To Break Down A Chicken

Here is a simple, step-by-step guide to breaking down whole chickens.

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Beast & Cleaver is a butcher shop coming to Ballard in late 2019. Above all, we celebrate flavor. To us that means embracing values like supporting local farms, using whole animals, and staying curious about the source of our food and what we can do to make it delicious.

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“The English Butcher” on Instagram

  • An ode to fall. Slow roasted pumpkin, caramelized whey, ricotta, salted blackberry & fermented cranberries and the last of summers borage.
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#dessert #seattlerestaurants #becreative #pumpkin #lovewhatyoudo #whey #ricotta #fallfood #winterfood #butchershop
  • Smoked ham hock, fig & cassis pâté en croûte.
Every single week there will be an en croûte @beastandcleaver as soon we open, which is now looking like late November. Almost there! .
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#pateencroute #butchershop #eatlocal #seattlerestaurants #pate #charcuterie #butchersofinstagram #pastrychef #encroute #gastronomy #lovewhatyoudo #patience
  • All the good stuff, ox tail, cheeks and heart for the upcoming stew season.
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#oxtail #stew #eatlocal #butchershop 
#beefcheeks #seattlerestaurants #lovewhatyoudo
  • Albacore & fermented shiitake soy.
Every year I am lucky enough to be gifted a beautiful fresh local albacore caught by a cousin. 25 ton was line caught this year by the mouth of the Columbia River in WA and Oregon. Massive respect to anyone who goes out to sea for weeks at a time and works all day and night! Makes my job seem very easy! Once again I realize how fortunate I am to be surrounded by great people and incredible produce year in year out.
As always love what you do my friends and everything is easier.
#fisherman #eatlocal #sustainablefood #albacore #fermentedfoods #seattlerestaurant #tuna #lovewhatyoudo
  • Pork, candied ginger & bacon pâté en croûte, with veal demi gelée.
The more en croûte I make the more I realize how much it’s all about the dough. Crispy on top, a little soft around the sides and neither to thick nor thin. These pâté could not more different in technique and style than a traditional meat pie. This one is inspired by my research of British, Victorian flavors, meats & sweets were a thing back and rightly so. Will be happening every week @beastandcleaver Thank you again @tfagrams 🙏
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#pateencroute #greatbritishfood #butchershop #eatlocal #pastry #seattlerestaurant #butchersofinstagram #lovewhatyoudo
  • The local neighborhood butcher @beastandcleaver shop we have been putting together for what seems like forever is really coming together. Can’t wait to get this space open and get back cutting some meat and making some delicious food!
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#localfood #butchershop #butchersofinstagram #eatlocal #smallbuisness #eatlocal #lovewhatyoudo
  • The dry aged burger. 
80% fresh beef & 20% dry age trim. The dry age trim or bark enhances the beefiness as it is basically dehydrated, intensified beef. To much bark/trim and the burger becomes dry, gamey and challenging to eat, but 20% is incredible. I use a high salt content of 2% in the burger grind and lots of black pepper. 
This burger had pastrami, American cheese and a cardamom bun because that’s what I felt like eating after 5 beers!
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#burger #cheeseburger #foodporn #butchershop #eatlocal #lovewhatyoudo #classicfood #dryagedbeef
  • Blood pudding pâté en croûte with saffron consommé.
Sometimes you just have to make what you want to eat.
#pateencroute #classicfood #pate #butchershop #greatbritishfood #pastrychef #eatlocal #lovewhatyoudo
  • Keeping the classics alive!
Pâté en croûte.
Pork, pistachio, apricot & cherry. Finely chopped onions, mushrooms, garlic and thyme cooked slowly in butter, deglazed with lots of white port, allspice and all the other delicious warming spices. Mixed with ground pork, seasoned heavily and then cooked in a butter heavy pastry. Filled with a consommé of pastrami & thyme reduction. Pâté en croûte will be in the meat case at @beastandcleaver every week very soon.
Once again thank you @tfagrams for helping me up my en croûte game to another level. 🙏
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#pateencroute #pate #seattlerestaurant #butchershop #eatlocal #pastrychef #pastry #classicfood #lovewhatyoudo
  • Ox tail & chili croquettes. Braised with coconut, fish sauce, caramel, coconut red chili, turmeric & tamarind. The ox tail was shredded, whipped with gelatinous ox tail stock, breaded and fried. Chicharrons and clarified ox tail stock for dipping.
Thank you @magicm0e for the photoshoot and thank you @palouse_river_premium_beef 🕺
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#croquettes #butchershop #wagyu #chicharrones #consomme #eatlocal #sustainable #seattlerestaurant #spicyfood #lovewhatyoudo
  • Yorkshire puddings.
Literally one of my favorite things in the whole world to eat. Big, crispy, hollow and ready to be filled with the roasting juices from a prime rib of beef. I used to love eating these on Sunday afternoons in London with my old mates and heaps of Guinness. I’ll make these every now and then at @beastandcleaver for a Sunday lunch served with roast beef, beef fat roasted potatoes, veg and proper gravy.
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#greatbritishfood #yorkshirepudding #classicfood #butchershop #eatlocal #seattlerestaurant #lovewhatyoudo
  • Loving life, being happy and always grateful for the opportunities that keep coming by way. Take them with both hands and don’t look back. Truly blessed. Life is for living my friends! Can’t wait to get this damm butcher shop and restaurant open! @beastandcleaver .
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#happytimes #lovelife #seattlerestaurant #butchershop #eatlocal

Meet The Author

Beast & Cleaver is made possible by the talents of Kevin Smith. An Englishman turned Seattleite, he brings a distinctly European aesthetic and whole animal discipline to the unique bounty of the Northwest.