Have Your Meat and Sustain It, Too

For ranchers already selling their meat directly to consumers, the butcher shops offer yet another opportunity to expand their herds and flocks. I heard about Bill the Butcher from Doug Krepky of Dog Mountain Farm, who was excited about selling 10 to 15 more chickens a week to the store. Linda Neunzig of Ninety Farms, who has built a successful business brokering her lamb and veal to restaurants just as Smaciarz does, has begun selling to Von Schneidau, too. It's one more outlet for her. "If William can say this veal that you're buying was butchered two weeks ago at this farm," she says, "and there's never been any stress to the animal, it wasn't hauled to a slaughter facility, and I've been to the farm, it gives the customer confidence."

As for Bill the Butcher, he refuses to talk about the future of his role in the local, sustainably raised meat industry, but drops one wry clue: "Puget Sound has really cool glacial pasture all over the place. I'd love to see us slowly fill it up."

Peter Mumford

William Von Schneidau doesn’t just cut the meat, he studies how it’s raised and butchered.

Location Info

Map

Bill the Butcher Organic Meats

12637 N.E. Woodinville Drive
Woodinville, WA 98072

Category: Retail

Region: Woodinville

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Details

Bill the Butcher 2637 N.E. Woodinville Dr., Woodinville, 800-781-3677, billthebutcher.us. Open Mon., Wed.–Sun.

The Swinery Meats 3207 California Ave. S.W., 932-4211, swinerymeats.com. Open Tues.–Sun.

Heritage Meats 360-273-2202, heritagemeatswa.com.

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More About

• Tracy Smaciarz
• William Von Schneidau
• Gabe Claycamp
• Meat
• Foods

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