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

  • The Tomahawk.
These are from @mishimareserve at @thebutcherstableseattle where I have very fond memories of working. The little steak underneath the Tomahawk is the serratus dorsalis muscle. It’s one on my favorite cuts and has a flavor and taste very similar to a cap steak.
I enjoy researching Latin names and the functions of each specific muscle, it helps me understand the the best way to cook and prepare them. Yep I am bizarre and I don’t care!!!
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#tomahawksteak #wagyusteak #butchershop #butcherofinstagram #seattlerestaurant #lovewhatyoudo #eatmeat
  • Monday 19th 6:30 to 8:00 pm @skalballard expect lots of pâté, pies and all things meat related.
@acheron52 and myself will be having fun and cooking and whatever looks good that day.
Kids are welcome, there will be some free food and a couple of paid items.
This event is a collaboration between Skål and my soon to open butcher shop @beastandcleaver.
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#eatlocal #sustainable #beerhall #butchershop #seattlerestaurant #lovewhatyoudo #havefun
  • Garden Plums.
Every summer our plum tree produces between 80-100 lbs of beautiful, dark, juicy plums. Here I have preserved some in the style of umebosbi with lavender.
Next I fermented a large batch of plums with roses for 7 days, which were then puréed, strained and will be used at the butcher shop with cooked game birds or pork.
Last, another batch of plums was cooked at 200 F for 24 hours with more lavender, cooled, the pits removed, then 25% sugar was added and the plums were churned to make a plum & lavender sorbet, which will be served with duck fat beignets and hazelnut yogurt, which will also very likely appear at some of the upcoming butcher themed dinners at @beastandcleaver .
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#fermentedfoods #umebosbi #sorbet #butchershop #eatlocal #sustainablefood #ballardseattle #seattlerestaurant #lovewhatyoudo
  • Beef Garum. 
5 kg of ground beef, 6 months at room temperature, 20%  salt, 8% koji and 2% water. It may look like an oil slick but the end result yielded 240g or 1 cup of the most intense beef liquid I’ve ever tasted. Worchestire sauce, soy and shiitake mushrooms are some of the flavor profiles I tasted, but so much more intense.
Beef garum beurre monte with some smoked carrots might have to happen this week. .
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#beefgarum #fermentedfoods #seattlerestaurant #butchershop #romanfood #lovewhatyoudo
  • Terrine of pork, livers, heart & tongue.
The pork farce has a mushroom duxelle, garlic, port reduction and eggs for moisture. I like to season nearly every pâté with 2% salt and I like to cook them at 300 F in a water bath until they reach 135 F internal temperature. Any higher and the farce will become grainy and the livers grey and dry.
I press the terrine with a 10 lb weight and leave it for 24 hours, slice and serve with mustard, sea salt and bread. .
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#terrine # #classicfood #frenchfood #butchershop #butchersofinstagram #pate #charcuterie #eatlocal #lovewhatyoudo
  • Fermented apples.
These apples were picked 2 weeks ago, cored and added to large bucket with a little sugar and left to sit in the sun for 14 days. After fermentation the apples were strained 3 times, the apple pulp was puréed and the apple juice will be added to last year’s batch of apple cider vinegar. The fermented apple purée is sour and tangy and I can’t wait to use it with some crispy roasted pork belly.
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#fermentedfoods #fermentedapples #localfood #sustainablefood #butchershop #becreative #lovewhatyoudo
  • Whole beef.
I am ready, and excited to get back to whole animal butchery. More importantly I am ready to use the whole animal in all of its beautiful glory. Not just the fillet steaks or rib eyes, but the underused hindquarters, neck, naval, cheeks, shanks and all of the delicious offal. No waste is the aim my friends. Support your neighborhood and local community. 💪
@beastandcleaver .
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#wholeanimalbutchery #butchershop #sustainablefood #eatlocal #seattlerestaurant #lovewhatyoudo
  • Ciavàr aka The Mad Sausage.
This is a very old Northern Italian pork sausage made of heart, liver, tongue, head, pork trim, red wine, garlic, salt, black pepper and rosemary.
Offal can be challenging for some, but I find when it’s in the form of a sausage it loses it fear factor. I would have no hesitation in putting this in any meat case.
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#sausage #italiansausage #butchershop #seattlefood #eatlocal #ballardseattle #romanfood #lovewhatyoudo
  • Roasted Cascade Hop Sausage.
Loving the flavor of the roasted, almost burnt hops, and the brightness of fresh chives. This is a creation of the very talented @chrisoh_2.0 for an upcoming event at @skalballard with @beastandcleaver my soon to open butcher shop and cozy restaurant.
The event will be held on Monday 19th August, 6:30 P.M. at Skål Beer Hall. Expect lots of charcuterie and some incredible local meats from my soon to open butcher shop. Thank you @skalballard for the generosity 😁😁😁
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#sausage #hops #seattlerestaurant #butchershop #beerhall #seattlebeer #butchershop
  • Beef Heart Ham, Hasselbacks, Harissa & Hyssop.
The beef heart ham was warmed through in roasted shallot & garlic jus, finished with harissa paste, sweet anise hyssop flowers and hyssop oil.
Definitely will be the type of dish that will appear on @beastandcleaver dinner menu.
Palouse River beef thank you.
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#wholeanimalbutchery #localfood #hasselbackpotatoes #roastedveggies #beefheartham #eatlocal #sustainablefood #butchershop #lovewhatyoudo
  • This project is being completely funded by ourselves, absolutely no investors. We are going to build a neighborhood butcher shop and very small restaurant which will feature the best meats from WA and PNW. 
We have put together an Indiegogo campaign to help us pre-sell meats, butchery themed dinners and to help educate customers with butchery classes. What we are trying to do isn’t easy and requires a huge effort from everyone involved, we are so grateful for our community and excited to give back.  Join us and please share with your friends!
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#indiegogo #wholeanimalbutchery #localfood #sustainable #neighborhoods #seattlerestaurant #craftbutchery #lovewhatyoudo
  • Steak & Chips.
USDA prime beef, proper English chips cooked in beef fat and that’s it. Simple as always.
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#steakandchips #usdaprime #butchershop #greatbritishfood #eatlocal #seattlerestaurant #localfood #lovewhatyoudo

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.