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

  • Things are becoming very real now. 
Thank you @eaterseattle !
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#butchershop #wholeanimalbutchery #eatlocal #lovewhatyoudo #eaterseattle
  • Beef heart ham.
This is my favorite way to prepare beef heart, I treat it just like a normal pork ham. I like to brine it with salt and brown sugar, handfuls of herbs, spices and garlic, I also like to throw in smoked seaweed for extra umami. I’ll tie the heart then poach it, then lightly smoke it. The heart loses some of its aggressive irony flavor and becomes less intimidating for the squeamish eaters out there. The last picture is from a previous beef heart ham post. Beef heart ham and mustard sandwiches when this ones ready. Beautiful Wagyu beef from Palouse River.
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#beefheart #ham #wagyu #butchershop #craftbutchery #brine #lovewhatyoudo
  • Ham preparation.
These are two of many different brines I use when making ham. The first one has a 7% salt, 0.5% pink salt and 3.5% brown sugar. I like to use the 7% salt ratio when I choose to make a smoked ham.
The 2nd ham has a 12% salt, 0.5% pink salt and 3.5% brown sugar. I like to use a higher salt content of 12% when I choose to poach a ham. When a ham is poached it will lose some of its salt content to the poaching liquid. The poached ham will make an incredible ham stock which I like to infuse with Comte or Parmesan cheese rinds and make savory porridge with. I like to brine my hams for about 7-12 days depending on size. This beautiful pork is from @tailsandtrotters which is finished on hazelnuts and will be available at my butcher shop @beastandcleaver later this year.
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#ham #localfood #butchershop #curedmeat #brine #seattlerestaurant #lovewhatyoudo #ballardseattle #seattlefood
  • Savory krumkake, lamb tartare, black walnuts and pickled apple. This is a little dish I’ve been working out in my head for a long time. Needs a couple of small adjustments before I’m fully happy with it, but it’s very close. I used lamb tenderloins here as they are to small to serve on their own and to good to go into sausage trim. I enjoy taking myself and my food not to seriously and this is a good example of that. Enjoy what you do or do something else.
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#krumkake #tartare #pnwfood #butchery #lambtartare #localfood #sustainablefood #lovewhatyoudo
  • Whole lamb campfire style. Shoulders, legs and neck were covered in garlic, mint, rosemary and sage then smoked for 8 hours over a low campfire made from coals and ivy. The ribs and bellies were cooked with a fermented blueberry & Serrano hot sauce. Cabbages, cauliflowers, tomatoes & fermented garlic sat underneath the lamb, basting in the smoky lamb drippings. Flat bread and harissa were served on the side. Cooking over a campfire feels very primal, requires lots of patience and skill, but the end result in my opinion is very hard to beat. The loins and tenderloins are for later this week.
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#roastedmeat #cookingoutdoors #wholeanimalbutchery #lamb #4thofjuly #wholeanimal #butcher #eatmeat #paleo #lovewhatyoudo
  • Crab & beef PNW style. 
Dungeness and king crabs poached then grilled. Heaps of melted butter, charred corn, potato & beer cream bisque. Grilled Palouse River Wagyu beef with wild garlic butter and a very simple classic Cesar salad. Crab mayonnaise made from the delicious brown crab meat with tarragon and lemon. Followed by a chocolate & buttermilk cake. 30th birthday for my brother in law 💪💪💪
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#crabboil #comfortfood #americanfood #kingcrab #lovewhatyoudo #surfandturf #pnwfood #summerfood #chocolatecake
  • Classic coppa. Cured with salt, chili, fennel seeds and that’s it. Simple.
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#coppa #butchersofinstagram #charcuterie #butchershop #classicfood #lovewhatyoudo
  • Beer Bacon.
A dark beer was used as the base of the brine with 2.5% salt and 1.7% brown sugar. Brined for 6 days, then smoked for 4 hours at 200F. Simple and delicious.
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#bacon #beer #baconbeer #butchersofinstagram #comfortfood #lovewhatyoudo #greatbritishfood #americanfood #butchershop
  • Rockfish, samphire, beer bacon & wild garlic butter. A nice easy & healthy dish to help recover from a good old fashioned whisky session.
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#comfortfood #healthyfood #samphire #seabeans #butchersofinstagram #rockfish #bacon #lovewhatyoudo #pnwfood
  • Buckwheat flower honey bacon.
This bacon was hot smoked at 200F for 4 hours after curing in buckwheat flower honey and salt for 5 days. Very simple but definitely one of the best pork bacons I’ve ever made. The honey gets very dark, sticky and really picks up the smoke from the apple wood and rosemary I used. All it needs is a fried egg and some waffles.
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#bacon #butchersofinstagram #comfortfood #greatbritishfood #lovewhatyoudo #butchershop #honeybacon #yummyinmytummy
  • Veal Kiev, duck egg, fermented shiitake butter sauce & fried sage.
This is my interpretation of a dish I used to eat at least once a week as a boy growing up. There wasn’t any fermented mushroom sauce just Heinz’s baked beans and Birds Eyes chicken Kiev. Absolute nostalgia for me.
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#chickenkiev #chicken #lovewhatyoudo #retrofood #greatbritishfood #butchershop 
#butchersofinstagram #comfortfood #nostalgicfood
  • Bacon.
The 1st bacon is the classic salt & brown sugar cure with dark brown beer added to create a brine.
The 2nd is the same cure mixture with added fermented garlic & it’s brine with lots of herbs.
The 3rd bacon is what I’m most excited for as it is cured in buckwheat flower honey & salt. I’d never come across buckwheat flower honey until recently and it tastes just like English treacle or molasses.
All my bacons are cured with 2.5% salt and 1.7% brown sugar, with the spices always changing depending on what I want to achieve. I cure each bacon for 500g of meat per day, then allow the bacon to dry for 1 day to form a dry crust or pelicle. Then I cold or hot smoke depending on what type of bacon I’m making and what it’s going to be used for.
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#bacon #honeybacon #bbqbacon #butchersofinstagram #butchershop #greatbritishfood #comfortfood #sustainablefood #eatlocal #curedmeat

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.