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

  • Caramelized, stuffed duck neck, poached breast, confit thigh, duck crackling, celeriac purée & duck jus.
100% old school.
The neck was stuffed with pistachio, dates & a brandy pork farce. The skin removed from the breast & slowly baked until crisp. The breast poached in duck jus with a fermented plum & rose gelée and a classic confit of the thigh.
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#duckconfit #duck #oldschool #oldschoolfood #classicfood #seattlerestaurants #frenchfood #lovewhatyoudo #butchershop #eatlocal
  • Bacon, date & thyme pâté en croûte.
Over the last 6 months I have been trying to make the best pâté en croûte I possibly can. This dish has more variables than any other dish I can think of. I have come to the conclusion that ‘for me’, the pastry should be crisp on top but just set around the edge. The texture around the side of the en croûte should be almost like a brioche. It slices better, tastes better and melts in the mouth rather than just being all crunch. I’ve tried taking the pastry to a very dark brown all the way round and ‘for me’ it looks great but the flavor of the pastry diminishes and becomes drier, again just my opinion. Anyone who knows me knows I’m always banging on about discovering your own ‘food identity’, well this is exactly what I’m talking about. Do what works best for you and f**k the rest!
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Once again a huge thank@you to @tfagrams, you helped me raise my game. 🙏🙏🙏
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#pateencroute #charcuterie #pate #pastrychef #butchershop #eatlocal #smallbusiness #lovewhatyoudo
  • Beef liver mousse with plum gelée.
Of all the offal from any animal, beef liver is the most challenging to make taste good in my humble opinion. This liver was soaked in milk for 10 days drawing out some of that irony flavor & cooked with 70% butter to 30% liver ratio. Heaps of garlic, shallots, cayenne, nutmeg, clove and fresh thyme all cooked slowly in butter and Cognac really can make just about any ingredient taste delicious.
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#beef #livermousse #butchershop #local #charcuterie #seattlerestaurants #lovewhatyoudo #eatlocal #terrine #pate #delicious
  • San Sebastián 2012. Looking back this was a pretty momentous day. I got very drunk, met Mr Juan Mari Arzak, then met my future wife who just happened to live 5000 miles away. Anyway, life is absolutely insane and I love it! .
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#jump #sansebastian #seattle #seattlechefs #butchershop #eatlocal #lovewahtyoudo
  • N’duja. 
Whipped pork jowls, back fat, salt & chilies.
Cured, fermented at room temperature for 5 days, then smoked for 8 hours over rosemary. This is a
@chrisoh_2.0 recipe and it’s as as good as any n’duja I’ve ever eaten. I’m adding it to everything from pâté en croûte or as an accompaniment to fish. Expect small scale batches of things like this at @beastandcleaver very soon!
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#nduja #charcuterie #butchershop #curedmeat #eatlocal #butchershop #entrepreneur #allthegoodstuff #artisanal #boomshakalaka #lovewhatyoudo
  • Pork jowl & chicken pie.
Classic English food in Seattle.
That’s how I’m rolling these days. @magicm0e 🎥 💪
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#meatpie #porkpie #greatbritishfood #seattlerestaurants #butchershop #england #eatlocal #lovewhatyoudo #aspiesofinstagram #beyourself
  • Halibut, smoked chestnut purée, chicharrone & millet tamari. 
This is all about the umami coming from the smoked chestnut purée and 18 month old millet tamari. Simple is best.
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#halibut #chicharron #tamari #fermentedfoods #crispyskin #seattlefood #foodofinsta #lovewahtyoudo #classicfood #umami
  • N’duja, smoked chestnut, ham & prune pâté en croûte.
Chestnuts smoked in their own shell, slow and low over rosemary & maple are definitely my new favorite winter ingredient. Definitely a dessert happening with the leftovers.
Beautiful Mangalista pork from @the.sheepish.pig 🙏
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#pateencroute #pate #charcuterie #butchershop #seattlerestaurants #porkpies #greatbritishfood #classicfood #pastrychef #lovewhatyoudo
  • Wild garlic & chive boudin with lentils cooked in veal stock and mountains of salted butter.
Puts hairs on your chest!
#sausage #boudin #lentils #healthyfood #eatlocal #butchershop #seattlerestaurants
  • Lovely legs of pork from @the.sheepish.pig 
Cooked up a nice leg roast with lemon, heaps of garlic, herbs and my favorite sides of classic Yorkshire puddings & gravy. Simple home food 💪💪💪
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#sundayroast #eatlocal #seattlerestaurants #greatbritishfood #butchershop #butchersofinstagram #yorkshirepudding #lovewhatyoudo
  • Pâté en croûte, wild garlic boudin, smoked ham hock & almond farce.
Always something new to learn when it come to en croûte.
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#pateencroute #pate #charcuterie #pastrychef #butchershop #localbusiness #sustainability #seattlerestaurants #lovewhatyoudo
  • Mangalista hog legs courtesy of @the.sheepish.pig 
Very excited to be working with the @the.sheepish.pig soon at @beastandcleaver along with lots of other great local producers. Think I’ll turn these legs into some classic hams for thanksgiving.
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#eatlocal #localfarm #butchershop #ham #curedmeat #seattlefood #seattlerestaurants

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.