Your Ranch to Plate Butcher Shop in Pike Place Market

January 2013
Now Available
  • EggsDog Mountain Farm Chicken Eggs and Guinea Fowl 
  • Vodka Pork
  • Lopez lamb
  • Palouse organic chicken
  • In-House rotating sausages
  • Mixed raw dog food with bone meal
  • Chicken clear stock & dark all meat stock concentrate 

Ranch-to-Plate Dinner

This event will feature one of the fantastic vodka pigs from Jeremy and Sue Gross at Bucking Board Farm. Jeremy and Sue feed the pigs the spent grain from Project V distillery. You'll be enjoying some of the sausage made by the folks at Project V. 


We'll start the event by heading to Rachel the Pig (the bronze pig under the market's main sign), where you'll be greeted and then escorted to The Goodwin Library -- a private space above the market with a large mahogany table and stunning views of the market below. I'll be preparing and serving the first three seasonally and locally inspired courses paired with Washington wines.


For the fourth course, we'll take a short walk to my butcher shop in the market. There you'll enjoy a behind-the-scenes tour of the shop and our final course, a charcuterie plate paired with a bourbon/whiskey or Project V vodka cocktail.


Friday, January 18, 2013

6:30-9:30 PM

Pike Place Market

Goodwin Library private dining room


Maximum 14 seats

Get your tickets here:http://rtpdinner.bpt.me

Custom Cut & Wrap Pork

BaconDog Mountain Farm sells half and whole hogs. These pigs are custom slaughtered on the farm and transported to our shop for cut and wrap. We also provide value-added services, such as bacon, ham, pancetta, sausage and ground pork. If you would like to buy their amazing pork, they are taking orders for next year. A whole hog is about 150 lbs of meat and you pay $5.50/lb or about $825, plus any value-added items such as ham and bacon. To learn more, contact the farmers.

Shipping Now Available


We ship our meat products anywhere 2nd day guaranteed fresh
and also ship fresh Northwest Salmon.

Mark Your Calendar


January 17 and 22

Sausage Making classes


January 18

Ranch-to-Plate Dinner, Bucking Board Farm


February 9
Ranch-to-Plate Dinner, Dog Mountain Farm



Sausage Making Classes
Pig Bonnie
Join me for an evening of sausage making at the butcher shop. Our November/December classes were so popular, I'm adding several more in January. Pork will be from sustainable local farms. I'll have wine for your drinking pleasure while socializing and learning. Take home 2 pounds of sausage and the knowledge for making your own!
January 17 or 22
6-8 PM
At BB Ranch Butcher Shop
$60 per person, includes 2 lbs sausage and wine
Class size limited to 12 people 

Thinking about a charcuterie club that would meet to continue the fun and learning! Let me know if you would be interested!!

 Pick up your CSA at the Shop!

CSA greens

Community Supported Agriculture (CSA) brings you the freshest, seasonal products from local farms. Each week, mid-June through October, stop by for your delivery of vegetables, fruit, herbs, flowers, eggs, meat, raw goat milk, and fresh baked goods. Several options available for contents and sizes.
Join before January 31st and save 15%!

Subscribe now!

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Slow-Cooker Beef Short Ribs

Serves 6Ribs

1/3 cup flour
1 teaspoon salt
1/4 teaspoon pepper
2-1/2 lbs boneless beef short ribs
1/4 cup butter
1 cup chopped onion
1 cup beef broth
3/4 cup red wine vinegar
3/4 cup brown sugar
1/4 cup chili sauce
2 tablespoons catsup
2 tablespoons Worcestershire sauce
2 tablespoons minced garlic
1 teaspoon chili powder

Put flour, salt and pepper in a bag. Add ribs and shake to coat. Brown ribs in butter in a large skillet. Put in slow cooker. In same skillet, combine remaining ingredients. Bring to a boil, stirring. Pour over ribs. Cover and cook on low for 9 hours.

Mention this recipe and receive and receive a 10% discount!

About Us

BB Ranch was founded to connect consumers looking for local, grass-fed beef and other meats directly with local ranchers raising animals on grass. We call this Ranch to Plate.


We buy and process whole animals, not just the choicest cuts, and offer them to consumers in downtown Seattle from our shop in the historic Pike Place Market.


We're a local butcher shop selling beef, pork, lamb, goat, chicken, duck, and eggs raised locally by farmers in Lopez Island, Bow, Duvall, Marysville, and ranchers in Whatcom, Skagit and Snohomish counties as well as Eastern Washington.


We also make our own sausage, jerky, and marinades.


From time to time, we will carry grass-fed meats from other Pacific Northwest states and Montana.

Most of what we have in the case changes weekly as we buy one or two animals at a time, and typically they are processed by the Island Grown Farmers Co-op mobile processing unit.


In our butcher shop case, you'll find what's called primal cuts of meat that we cut to order. Some folks are intimidated by such large hunks of meat, but don't worry, you'll be able to get exactly what you need.


Whether you're cooking for a party of 20 or a party of two, William, who ran a large catering company and is a professionally trained chef, will help you figure out just what you need - just bring in your recipe.




William Von Schneidau
BB Ranch