Sharon from Bill the Butcher asked our Staff to make some edits regarding the words organic, grass-fed and natural after reading the original post with information received directly from earlier emails from the Staff at Bill the Butcher to write the post.
Her email says: "The distinction is important and needs to be clear that we carry two types of meat – some that is 100 percent certified organic and some grown by farmers who 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."
Her requested comments in italics throughout the post.
Post republished following day)
John, from Bill the Butcher in Laurelhurst (in the old Can-Am Pizza Space), let us know that on Saturday he will be grilling outdoors and offering complimentary tastes of Thundering Hooves beef to the neighborhood. It's part of a promotion they are doing with Thundering Hooves, producers of pastured organic grass finished beef.
Could you please take out the word organic? Thundering Hooves is not certified organic. They follow sustainable practices but are not certified.
"People in the neighborhood should stop by and have a taste of this marvelous and healthy product. It should be a blast! We'll be offering organic grass finished sliders plus brats and hot diggity dogs from 11:30-4:30 Saturday. Come out and play with us," John says in his email.
John also recently cooked the auction dinner for Laurelhurst Elementary this past Sunday. He says, "The group had a great time, and the 16# Wagyu standing rib roast turned out perfectly!"
John, who runs this neighborhood location, has quite a resume as we learned in an email we received from the Staff at Bill the Butcher, and thus was picked to head up the new store:
"It was soon clear that the need extended far beyond the Woodinville shop, so Bill naturally wanted to grow and get out the message. Therein, reader, lies the pickle. Not believing in hormones, steroids or GMOs, Bill knew he couldn't clone himself. Fortunately for all of us, he met John Neumark, former Executive Chef and General Manager of Serafina and local Bryant resident. During his eight year tenure, Serafina became one of Seattle's most beloved destinations for honest and authentic Italian cooking. Prior to his work at Serafina, John manned the stoves and ran Peter Dow's Cafe Juanita.
"As a Chef Errant and as the father of two scrumptious girls, John radiates a passion and commitment for what's delicious and what's healthy for his family and neighbors. After hearing what Bill was planning, John was more than ready to take up the cause and help to cleave a shorter, more direct path from our local farms to your dinner table. John especially loves his six minute walk to work along the Burke Gilman Trail."
And the Staff says regarding this neighborhood location "So Laurelhurst we bring you Bill the Butcher. A return of the neighborhood butcher shop with an organic vision. A shop that not only serves local, organic, restaurant quality meats but also serves as a neighborhood meating place to come in and chew the fat. John has been given reins to the shop and has some ideas of his own to add unique taste, spice and flavor to the neighborhood."
The sentence should say “A shop that serves local, organic, and natural grass-fed restaurant quality meats."
The distinction is important and needs to be clear that we carry two types of meat – some that is 100 percent certified organic and some grown by farmers who 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.
John tells us that "Bill The Butcher in Laurelhurst keeps getting better every single week. We are featuring Sweet grass Farms' Lopez Island grass fed and finished Wagyu Beef at the shop. Sweet grass is the only producer of grass finished Wagyu in the US. It is a remarkable product and emblematic of the type of sustainable and healthy products we are bringing to our neighborhood."
John writes to us that he enjoys living in the area and "has strolled the neighborhood countless times becoming familiar with my neighbors. I believe in the importance and value of community."
He goes on to say "I see my job at Bill The Butcher as being a meatender, the carnal equivalent of a bartender; a presence in the neighborhood where I get to welcome and serve the needs of my neighbors offering a sustainable and healthy selection of choices from artisan producers we partner with."
He has two daughters and his wife Eden, used to work at Enotria, now Chloe Bistrot, and John says she "was a fixture there welcoming guests and offering them a slice of her warmth and graciousness as a server for over two and a half years. My older daughter Olivia was diagnosed with type 1 diabetes two years ago and is a regular at Children's."
John says he is "so excited to participate in the evolution of our relationship with our neighbors. I look forward to many warm sunny afternoon and evenings making new friends and welcoming our burgeoning cadre of regulars for a little fellowship and expert customer service. "
And for a bit of history on Bill the Butcher, the Staff there sent us this information:
"The story of Bill the Butcher begins, (not surprisingly) with Bill. In his free time, chef William Von Schneidau had spent the last decade riding his motorcycle around the Sound and outlying regions, seeing farms full of potential. He would jump the fences, pet the cows, meet the owners, and listen to their goals and aspirations. While trying to determine his own path, he struck upon an idea that would ultimately be beneficial to all parties.
Bill would bring the butcher shop back to the neighborhood! He met with the farmers and ranchers and crafted the world's shortest food chain. Once he had the product he needed the space to sell it so he started a small 700 square foot shop in his neighborhood of Woodinville. He stocked it with USDA Certified Organic grass-fed beef, local chicken and natural pork, not knowing what to expect. The response was extraordinary.
And in the sentence “He stocked it with USDA Certified Organic grass-fed beef, local chicken and natural pork, not knowing what to expect.” We need to say “He stocked it with USDA Certified Organic and natural, grass-fed beef, local chicken and natural pork, not knowing what to expect.”
We believe in slow food. We're not in a rush and neither should you be when choosing your family's meals. Come in, ask questions, get to know your butcher and hang out. We can change the world one steak at a time and we'll all be better for it in the long run. Promise.
There's a watering station for all of our four-legged friends out front if they just want to hang out and sniff for a while, too."
Bill the Butcher, which originally started in Woodinville, opened its second store in Laurelhurst in Februrary of this year and recently opened three more stores, one in Redmond, Madison Park, and Magnolia.
The Laurelhurst location is open 12-7 every day.
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