Shop B&E Meats Online
Order Your Thanksgiving Turkey, Ham and Prime Rib Roast Today - We will sell out!
November 15, 2017
 
Fresh & Smoked Turkeys,  Alder Smoked Hams, Prime Rib Roasts, and don’t forget our famous Alder Smoked Salmon!
 
At B & E, we have been helping bring families together for generations, and we’ll do everything we can to help you make this family time special. 
 
And no matter what you order, these items will be set aside for you. You can feel safe waiting until Tuesday or Wednesday to pick up. This way you are not clogging up your fridge before the big day. 
 
 
So what should you choose?
 
 
Premium Specialty Free Range Turkeys – These turkeys are so fresh that we don’t even bring them in until the week of Thanksgiving! They are raised outdoors in the cool, clear air of Northern Minnesota, 100% natural, no additives or preservatives, no hormones or steroids. Order as small as 10 pounds all the way up to 30 pounds plus ($2.99/lb.)  Want a simple way to make your turkey even more special, moist, tender and delicious? Pick up a B & E Turkeylicious Turkey Brine and Seasoning Kit for only ($9.99).
 
B & E Alder Smoked Turkeys – Slow smoked with alder and apple woods, our smoked turkeys have a flavor your family will be raving about. Moist, tender and fully cooked, our smoked turkeys can be served as is or re-heated to serve hot. These also make a great addition to serve along with a fresh turkey, ham or roast. 10-11 pound whole turkeys ($5.99/lb.) or 5 pound boneless breasts ($7.99/lb.)
 
 
 
Gourmet Bone-in and Boneless Smoked Hams – Honey cured, then smoked with alder and apple wood, we believe these are the most delicious, tender hams anywhere. Whole Hams weigh 12-17 pounds ($5.99/lb.) Half Hams weigh 3-8 pounds ($5.99/lb.) Spiral Sliced Half Hams weigth 7 pounds ($6.99/lb.) Boneless Hams weights up to about 7 pounds ($7.99/lb.)
 
Prime Standing Rib Roast – The top 2% of all beef. This roast has maximum marbeling for maximum flavor. We first dry age the rib, intensifying the flavor and tenderness, then cut the roast from the bone, tie back and season if you desire.
 
Prime Grade - $22.99/lb.
Choice Grade - $16.99/lb.
Choice Boneless - $17.99/lb.
 
Going somewhere and need a gift for the host?
 
Let us help make your meal even easier with our house made Traditional Herb Seasoned Stuffing or our Cran-Apple Stuffing. And don’t forget our House Made Turkey Gravy. All three are $8 / 32 oz. container.
 
Finally, don’t forget B & E Alder Smoked Salmon or Smoked Candy Salmon - the perfect hostess gift or addition to any party!

Thank You! You Voted B & E Meats and Seafood Best Butcher in Seattle & #2 Best Fish Market
November 15, 2017
 
You Voted B & E Meats and Seafood #1 "Best Butcher" & #2 "Best Fish Market" in Seattle
2017 KING 5 Evening Magazine Best of Western Washington Contest! 
 
 
 

Holiday Entree Selection - 2017
October 29, 2017

B & E MEATS AND SEAFOOD HOLIDAY ENTREES for 2017


CHOICE STANDING RIB ROAST WITH BONE - $16.99/lb.  This roast is beautifully marbled to perfection, assuring it will always be tender, juicy and delicious.  We recommend ¾ - 1 pound per person.

CHOICE BONELESS RIB ROAST - $17.99/lb.  Same as the Standing Rib Roast, but even easier to cook and carve, this is the prime rib served by many of the finer restaurants.  We recommend ½ to ¾ pound per person.

“PRIME” STANDING RIB ROAST - $22.99/lb.  “The best of the best” – the top 2% of all beef.  Our signature roast and a holiday favorite.  Maximum marbling for maximum flavor.  ¾ - 1 lb. pound per person.   

BEEF TENDERLOIN ROAST – Choice $29.99/lb. Prime $39.99/lb. Known as “Chateaubriand” in restaurants, this roast is the ultimate in tender beef.  Recommend ½ lb. p/p.

“PRIME” BONELESS TOP LOIN ROAST - $19.99/lb. Nearly identical to the boneless prime rib roast.  Tender and delicious.  We recommend ½ - ¾ lb. p/p.

“CHOICE” BONELESS TOP LOIN ROAST - $14.99/lb. Also known as NY Strip Roast. Like the prime rib roast, but leaner.  Always tender and delicious.  Recommend ½ - ¾ lb. pound per person.

TOP ROUND “BARRON OF BEEF” ROAST - $6.99/lb. A favorite at weddings and large parties for years, this roast is lean and easy to prepare.  ½ to ¾ lb. p/p.

CROWN PORK RIB ROAST – The ultimate in presentation, this roast can be made in a crown (circle - $7.99/lb.) in sizes 12 to 14 pounds, or French cut (straight - $6.99/lb.) in sizes 2 to 7 pounds.  We recommend ¾ pound per person.

GOURMET BONE-IN SMOKED HAM - $5.99/lb. (whole or half) or $6.99/lb. (spiral sliced half ham). Honey cured, then smoked with alder and apple wood, we believe this is the most delicious, tender ham anywhere.  Whole hams weigh 12 –17 pounds.  Half hams weigh 3-8 pounds.  We also have center cut ham steaks at $6.99/lb.  We recommend ½ to ¾ pound per person.

SMOKED TURKEYS - $5.99/lb. (whole turkeys) or $7.99/lb. (boneless breasts).  Slow smoked with alder and apple woods, our smoked turkeys have a flavor your guests will be raving about.  Moist, tender and fully cooked, our smoked turkeys can be served as is or re-heated to serve hot. We recommend about 1 lb. p/p.

*Prices subject to change with market.


Join Us Saturday, Nov 4, 10:00am-6:00pm at Queen Anne B & E - We're Teaming Up To Support A Great Cause -- Helping Hurricane Maria Survivors in Puerto Rico
October 19, 2017

B & E Meats and Seafood and McCarthy and Schiering Wine Merchants team up to support a great cause - helping survivors of Hurricane Maria by collecting funds and needed items to send back to islanders. Learning of the plight of a large family in rural Guayama, Puerto Rico, Owners Jeff Green and Steve Dunaychuk, along with Queen Anne store Manager, Gordy Maggs decided to step up to help. McCarthy and Schiering, a neighboring wine shop, also agreed to participate. Together the two companies will be sampling delicious bites and tasty wines donated by some wonderful vintners.

Bettina Carey, the event's organizer, a Puerto Rican who has family in Guayama, a small rural community in Puerto Rico wrote, "Imagine this, an island of palm trees and blue seas now turned into an island that looks like a war zone with uprooted trees and black water as a result of Hurricane Maria. Now imagine life under martial law, limited access to funds as banks will only allow $100 withdrawals, boiling contaminated water to bathe in and drink, 8-9 hour long lines to get fuel, limited or no cell service, no electricity, food rationing, most roads in disrepair, the list of the devastating impact of Hurricane Maria goes on and on. Months, if not years, of recovery is expected to cost billions."

Carey adds, "For weeks I have felt helpless not knowing how to help my family in Puerto Rico and having difficulty communicating with anyone on the island, but now as a result of B & E and McCarthy and Schiering my family will get the help that they so desperately need."

Listen to more of her story here: The Challenges of Sending Aid to Puerto Rico | 91.3 KBCS story by Yuko Kodama.

Read more here: Businesses Team Up for Hurricane Relief!

Funds can be donated directly to "Help Guayama Puerto Rico Survivors" GoFundMe account. 100 cents of every dollar will benefit Puerto Ricans.

Donations of canned goods, water, hygienic supplies, flashlights, batteries, among other necessities are being accepted at all four of B & E Meats and Seafood locations.

Owner of B & E, Jeff Green says, "Please help us share inforamation about the event and help where you can. Thank you in advance for sharing, caring and donating!"

 

DATE & TIME: 

Saturday, November 4 
10:00am-6:00pm


LOCATION: 
B & E Meats and Seafood 
2401 Queen Anne Av N 
Seattle, WA 98109 
http://www.bnemeats.com 
(206) 284-3885


FREE BITES: 
Samples of delicious bites by B & E Meats and Seafood and wine tasting by McCarthy & Schiering Wine Merchants. Must be 21 yo for wine tasting. Optional: Bring canned goods, water, flashlights and batteries.


MORE INFO: 
Contact: Bettina Carey 
Email: askbettina@gmail.com 
Phone: 206-349-4297


About B & E Meats and Seafood: 
B&E Meats and Seafood, voted "Best Butcher" & "Best Fish Market" in 2017 by voters in Seattle's A-List, was founded nearly 60 years ago by brothers Bob and Earl Green. The team has now grown to include owners Jeff and Trisha Green (Bob's son and daugther-in-law) and daughter, Dena Green, along with co-owner, Steve Dunaychuk. Known for serving up the highest quality specialty meats and freshest seafood in town, including Copper River Salmon, and outstanding marinated products such as Teriyaki Beef Tri-tips, Kalbi Marinated Beef Ribs, Award-Winning Beef Jerky, and always delicious Smoked Salmon Candy B & E Meats and Seafood is preparing to be around the next 60 years.

About McCarthy & Schiering Wine Merchants

Opening their first retail wine shop in 1980 and they have spent over 35 years offering clients select wines that represent quality and value. McCarthy & Schiering Wine Merchants emphasize personal service in comfortable, friendly settings. They carry an extensive selection of wines from around the world, specializing in wines from Washington and Oregon. As fine wine merchants, they select their choices through daily tasting and evaluation. They were recognized in 1998 by Food and Wine magazine as “retailer of the year.” In April 2004, GQ magazine named their shops as one of the “50 best Wine Stores in America” and one of the “top 10 small specialty shops featuring wines from Piedmont and Tuscany.”


James Beard Foundation Taste America: A Night of Culinary Stars, coming to Seattle's Fairmont Olympic Hotel on Oct. 13.
September 08, 2017

 

 
Join Us Friday, October 13th for this year's James Beard Foundation Taste America: A Night of Culinary Stars, Seattle
 
What?
 
B & E Meats and Seafood, Agri Beef's Double R Ranch, LUWA Luxury Products, and Hestan are collaborating to sponsor this year's James Beard Foundation Taste America: A Night of Culinary Stars, coming to Seattle's Fairmont Olympic Hotel on Oct. 13.
 
We are excited to be a part of this prestigious event and we hope you will join us!
 
Learn more here!
 
Print out details from here!
 
Spread the word using: #jbftasteamerica
@beardfoundation
 
Where?
 
The Fairmont Olympic Hotel, Seattle
411 University St, Seattle, WA 98101
 
Valet ($37) and self-parking ($25) available
 
When?
 
6:30 PM Cocktail and Tasting Reception
8:00 PM Dinner
Cocktail Attire
James Beard Foundation's Taste America®
 
 
Now in its 5th year, Taste America brings an All Star Chef together with a Local Chef Star to 10 cities, and Seattle is one of them. Chef Ashley Christensen from North Carolina will join Seattle's Matt Dillon, both James Beard Medalists, for a four-course delectable meal. Check out the complete line-up below.
 
Dinner Menu Created By:
 
TASTE AMERICA ALL-STAR
James Beard Award Winner
Ashley Christensen 
Poole’s Diner, Raleigh, NC
LOCAL STAR
James Beard Award Winner
Matt Dillon
Sitka & Spruce, Ferdinand, and The London Plane, Seattle
PASTRY CHEF
Baruch Ellsworth
Canlis, Seattle
HOST CHEF
Paul Shewchuk
Fairmont Olympic Hotel, Seattle
 
Reception Tastings
Created By:
 
Josh Henderson
Huxley Wallace Collective, Seattle
Nathan Lockwood 
Altura, Seattle
Maximillian Petty 
Eden Hill, Seattle
James Beard Award Winner 
Holly Smith
Cafe Juanita, Kirkland, WA
Rachel Yang 
Joule, Revel, Trove, and Revelry, Seattle 
 
Get Tickets Now!
 
Follow RSVP link to get your ticket(s) now. This event will likely sell out so act soon!
 
Be sure to include a note that you would like to be seated at one of the B & E Meats and Seafood tables.
 
Donate!
 
The event benefits the James Beard Foundation. If you are not able to attend but you want to donate, feel free to follow the donate button to learn more.
 
"The James Beard Foundation’s mission is to celebrate, nurture, and honor chefs and other leaders making America's food culture more delicious, diverse, and sustainable for everyone."
 
B & E Meats and Seafood Locations:
Des Moines: 22501 Marine View Drive. South, Suite A, Des Moines, WA 98198  | Burien: 15003 Ambaum Blvd. S.W. Burien, WA 98166 | Seattle - Queen Anne: 2401 Queen Anne ave N., Seattle, WA 98109 | Newcastle: 13024 Newcastle Way, Newcastle, WA 98059

Owner, Jeff Green Tells All on Seattle Dining Show
August 10, 2017

From Seattle Dining Show by Senior Editor & Show Host, Connie Adams & Tom Mehren, Publisher of Seattle Dining

#1708 – August 2017, Super Vision

Jeff Green from B&E Meats & Seafood stops in to update us on his four neighborhood butcher shops scattered around the Sound. 

Click here to play it now



B & E Meats at James Beard Foundation Taste America in Seattle
August 09, 2017

B & E Meats at James Beard Foundation Taste America in Seattle

Now in its 5th year, Taste America brings an All Star Chef together with a Local Chef Star to 10 cities, and Seattle is one of them. Chef Ashley Christensen from North Carolina will join Seattle's Matt Dillon, both James Beard Medalists, for a four-course delectable meal. Known for sourcing and offering local, high-quality meats and seafood, B & E is proud to be part of Taste America in Seattle. Get tickets now!

Taste America will be held Friday, October 13, at the beautiful Fairmont Olympic Hotel. The event benefits the James Beard Foundation. Tickets available here . 6:30 p.m. cocktail and tasting reception, 8 p.m. dinner. Cocktail attire. Valet ($37) and self-parking ($25) available. For more event information, click here: m.youtube.com/watch?v=I4cyxRJNXeQ.  www.bnemeats.com

 

Your Butcher still makes the cut...Voted "Best Fish Market" and "Best Butcher" in Seattle
August 07, 2017

Your Butcher still makes the cut...Voted "Best Fish Market" and "Best Butcher" in Seattle. We couldn't have done it without you, our valued customer. Thank you so much for voting us!

Aug 7, 2017 - Marion R. voted for B & E Meats and Seafood as the BEST Fish Market ... Vote for the places you LOVE on the Seattle A-List and earn points, pins and amazing deals along the way. Voting ends Aug 13...
BEST.CITYVOTER.COM
 
 

Turn A Summertime Grilling Favorite Into A Mouthwatering, Flavorful Dish With Simple Grilling Tips
July 10, 2017

As Seen in Seattle Dining (edited to fit blog):

We are slicing and dicing and getting ready for you to grill up your summertime favorite...Prime New York Steaks!

Just look at these BEAUTIFUL Prime New York Strips cut by none other than owner, Jeff Green.

Filmed By: Anderson Ross Productions; Edited by Kyle Green - https://www.youtube.com/watch?v=Y7ox4nL4zME 

Helping customers improve their knowledge about the variety and types of products that they are buying, providing simple, how-to guides to prepare tasty dishes, as well as providing a great value for the money is what B & E Meats and Seafood believe matters to their customers.

One of B & E Meats and Seafood’s most appetizing, summertime favorites includes none other than their famous Prime New York Steaks, pure, juicy beef flavor and simple to prepare. Beautifully marbled, these New York’s come from Double R Ranch, a premier beef brand from the heart of the Northwest. Owner, Jeff Green says, “Using high quality ingredients is our secret to success. We never compromise on our sources because the attention we pay to the ingredients that our customers buy, ensures that they are getting the best tasting products.”

To ensure that your steaks are prepared just to your liking, Green recommends that you follow these simple grilling tips: 

1) Salt and season your steaks early, at least one hour prior to grilling or the day before if possible. For a change, try out B & E’s flavorful, house-made Butcher’s Blend. Guests report this incredible blend of seasonings is phenomenal and can even be used on popcorn.

2) To ensure your steaks are perfect for each guest be sure to take the temperature of your steaks while grilling. (Rare – 110 degrees F, Medium Rare – 120 degrees F, Medium – 130 degrees F, Medium Well – 140, Well/No-pink – why bother). 

3) After you remove your steaks from the grill, be sure to let them rest just long enough to firm up and hold in the juices.

Green adds, “Consumer’s expectations are high these days and they look for quality, product consistency and transparency. At B & E Meats and Seafood they can count on all three.”

To find more cooking instructions or to learn more about B & E Meats and Seafood, visit their website at: http://www.bnemeats.com. Try any one of their four locations in Des Moines, Queen Anne, Newcastle and Burien

B & E Voted "Best Butcher” in KING5 - Evening Magazine Best of Western Washington contest in 2014. 



What's For Dinner? Try Our Shrimp Stuffed Salmon
June 28, 2017

YUM! STUFFED SALMON – A boneless filet of salmon stuffed with shrimp, imitation crab, three cheeses, green onions, red bell peppers and a touch of lemon. Bake or barbecue for 25 - 30 minutes at 400 degrees.

Check out the process of making B & E's stuffed salmon on video!

Filmed By: Andersen Ross Productions; Edited by Kyle Green - https://www.youtube.com/watch?v=Ine43l4p3O8&t=1s

Check out the finished dish here! 


Vote B & E Meats and Seafood for Best Butcher in the Seattle Area - Seattle A-List
June 27, 2017

We Need Your Help!

Hey friends! B & E has been nominated as one of the best butchers in Seattle! While we are honored to have been nominated, we truly believe we ARE the best!  If you don't mind taking a little time to vote for your favorite local butcher, it would be much appreciated! 

Vote Today B & E for Best Butcher & Best Fish Market in 2017 Seattle A-List Contest 

It only takes 1 minute...Sign in & Vote Today!

Click here and here!

(Specialty Foods Category - Vote Best Butcher &  Best Fish Market)

You may have to scroll down until you see our listing in both categories.  
 
IMPORTANT DATES
Voting Ends - August 13th 
Winners Announced - August 21st

Seattle Magazine Features A & J Meats and Seafood in Carnivores Guide: Butcher Shops and Meat Markets
June 21, 2017

Shopping for our meat is like shopping for our cloths, in style

Posted 


Wanted! Aspiring Meat Cutters & Butchers
May 02, 2017

Great Food + Great People = A Great Place to Work!

Our meat cutters are trained on the job. Food, deli, seafood, concession stand, customer service, food service, checking or meat market experience are all a plus, but not required. We believe that if you have the right personality, and are willing to work at a fast pace, we can teach you the rest.  We are a family-owned business since 1958 and we like to treat our staff like family too.

Join Our Team Today! Voted Best Meat & Seafood in Seattle, 2015.

Apply inside our store or by sending your resume to:resume@BandEmeats.com

"Working at B & E is great! The family atmosphere and the teamwork is awesome and it really feels like you are included in every aspect of the business. Not to mention the food is AMAZING." ~ KyleB & E Employee 


B & E meats is hiring
April 25, 2017

Looking for work? B & E Meats is currently hiring for our Burien, Queen Anne and Newcastle locations! We are searching for reliable, hard workers who have great customer service skills to join our all-star team.

If you or somebody you know can hit it out of the park, send your resume to:
>>>>>>> resume@bandemeats.com

B & E Meats is a company that embodies teamwork, work ethic and embraces creativity.

Butcher/meat cutting experience is preferred, but not required as we will train the right individual!


B & E Meats and Seafood - A Family Affair
April 23, 2017

Article by Connie Adams of Seattle Dining - http://www.seattledining.com/Current/1605/B_and_E_Meats_2016.aspx

B & E Meats and Seafood

A family affair

B & E - a name that harkens back to simpler times when young men (Bob 19 at left, Earl 24) started businesses and named them after themselves. It was 1958 in Burien when there were eight meat markets in Burien alone. Times have changed, few stand-alone butcher shops remain, and many stores have meat departments. Yet B & E thrives, run by family members who treat customers like friends.

Bob's son Jeff (pictured) and his wife Trisha own the business, purchasing it from Bob and Earl in 1999. Jeff started working in the shop in 1975 when he was 14. Earl had five boys, all of whom worked there at some point. Ultimately, Jeff was the one who stuck with it. Jeff and Trisha's daughter Dena, 22, is involved now, along with two of Earl's grandsons, Kyle and Mike. "It's great to see the third generation come in," says Jeff. "Both Bob and Earl pop in sometimes. My dad was great at customer service, and I'm good, but Dena is on another level. She started working when she was 15."

Dena worked for a larger business for a short time, enough to realize she loved the family business. That's déjà vu for Jeff: a business degree at the University of Washington and the management program at Eddie Bauer. "Even as a department manager, I didn't have control of what I sold. It was a good lesson. When you run your own business, the decisions are yours, and you live with the consequences, good or bad."

The secret to their success? Better meats, great customer service, the B & E experience. "We can't be the cheapest because we're not the largest. But we can be the best. New customers can be intimidated by the variety; we want that first experience to be comfortable. We like our stores to be neighborhood gathering spots. When our employees ask about kids' soccer games, they're sincere." Jeff read restaurateur Danny Meyer's book "Setting the Table," and was struck by what Danny said. "Within moments of being born, most babies find themselves receiving the first four gifts of life: eye contact, a smile, a hug, and some food. We receive many gifts in a lifetime, but few ever surpass those first four. That first time may be the purist "hospitality" we'll ever receive, and it's no surprise that we'll crave those gifts for the rest of our lives." Every B & E employee hears this in orientation. As a customer, you'll see it: a warm welcome, kind words and, especially if you're new, a sample of smoked salmon candy or smoked jerky. "We want new customers to know our quality, and to build trust. As people talk, they sell each other on items they like. That's when we know we've done our job!"

Marinades are another specialty, made from scratch daily. "These are unique. We know if people try a marinade, they'll be back. Sometimes we'll add a few kalbi-marinated ribs with someone's order and suggest they use as an appetizer." They also marinate chicken breasts and thighs, and offer cooking instructions. "Meat can be great, but if incorrectly cooked, neither of us look good. We want the customer to look like a rock star to family and friends." If a customer buys three pounds of ground beef, they'll be asked if they want it in one package or broken up into three packages, wrapped in freezer paper, and marked as to what it is. Have a new recipe? Bring it in and let the experts help you pick the right cut of meat and give you cooking tips.

From 1958 to 1980, they sold only meat. Jeff added seafood, then smokehouses, which eventually grew larger. "Smoked meats are a big part of our business," says Jeff. Each store specializes in something that is shared with the other stores: Burien smokes beef jerky; Des Moines sausage, pepperoni, and bacon; Newcastle salmon and salmon candy. "Most of our smoked products have won awards in competitions." They dry age beef at each location, and use natural, prime-graded beef, the top 2% of beef. They offer gift cards, freezer packs, and game processing. If you have a special request, ask. If they don't have it, they can probably get it with some notice.

Burien manager Caeb with King salmon fillet

In 1999, they purchased Ranch House Meats in Des Moines, remodeling and adding all new equipment. In Burien, they bought the building at the end of the same block as their original store, adding visibility and improved parking, opening December 2004. In 2010, they partnered with North Shore Quality Produce in Federal Way, crunching into one corner of the small space, waiting for the adjacent store to open. It never did, so they moved operations into the Des Moines store. Newcastle opened in September 2013. "This was different for us. We were known in the south end, but not on the Eastside. Yet they took us in right away, and we've drawn customers from Mercer Island and Bellevue. We thought we were done growing for awhile, but then the Queen Anne location came up."

A & J Meats had been on Queen Anne since 1951, named for Al and Jerry. A son, Rick Friar, had been running it until ready to retire. Gordy, the fruit sausage maker at Queen Anne, told his brother-in-law, the GM at a B & E store, they were closing. Jeff called Rick and negotiations began. Rick is still their landlord ("the best ever-he even worked Christmas after we took over"). Gordy stayed on and continues to make the beloved fruit sausages. A & J had other items that people clamored for-meatloaf, chicken and beef pot pies, stuffed peppers-all are now offered in each B & E store.

Smoke truck: ribs, drummettes, half chickens

 

If you know B & E meats, you'll be back soon. If you're new to them, go in, try some salmon candy, talk to other customers and staff. You'll feel at home immediately.

www.BnEmeats.com

 

15003 Ambaum Blvd SW

Burien WA 98166

206-243-1900

 

22501 Marine View Dr S

Des Moines, WA 98198

206-878-3700

 

13024 Newcastle Wy

Newcastle, WA 98059

425-653-0700

 

2401 Queen Anne Ave N

Seattle, WA 98109

206-284-3885

Bob, Rex, and Jeff at 14 in 1975

Connie Adams/May 2016

 

 


B & E Meats and Seafood Featured in Eater: Mapping Seattle's Killer Butcher Shops
April 19, 2017

Meat-lovers, meet meat-mongers

 

 


B & E Meats and Seafood Take Home Two Northwest Cured Meat Championship Awards Just In Time for Easter
April 11, 2017

Jeff Green and Steve Dunaychuk, co-owners of B & E Meats and Seafood, takes home two wins at the Northwest Meat Processors Association Annual Northwest Cured Meat Championship Awards for beef jerky and boneless ham.

Just this last week B & E Meats and Seafood took home two championship awards for best beef jerky (whole muscle) and ham (boneless) at the Annual Northwest Cured Meat Championship Awards held by the Northwest Meat Processors Association, based out of Walla Walla, WA. Jeff Green and Steve Dunaychuk, co-owners of B & E Meats and Seafood, have brought home top awards at this annual event in the prior years for their summer sausage (Grand Champion and Best Smoked Product in the Northwest), smoked polish sausage and beef jerky. The jerky and ham were judged on their general appearance, aroma, texture of the cut surface (ham), mouth feel (jerky), inside color, flavor and edibility (jerky). Meat smoking and sausage mastery is a big part of B & E's success.

Founded in 1958 by Bob and Earl Green, who are now retired, B & E Meats and Seafood is now run by Jeff Green who is intimately involved in every detail of the business operations including concocting their secret, house-made recipes that are made daily. Together, Green and Dunaychuk, a co-owner, produce their smoked products at each of their four locations.

This year's Northwest Meat Processors Convention, held March 23-25 at Ocean Shores Convention Center, Ocean Shores, WA, included 185 entries in 15 categories. Topics included group purchasing, supply chain, specialty meat processing, panel discussion on seasonings, casings and sausage production along with a trade show and championship awards. There were about fifteen meat plants that competed in the 35 year contest.

The event was attended by Jeff Green and B & E Sausage Maker Matt Pearson. Green says, "We are so very proud of our high quality products and our great team who are true masters of the smoking and sausage craft." B & E Meats and Seafood carry cured and smoked products including jerky, salmon, meat snacks, bacon, turkey, ham and sausages. Along with these and other meat and seafood products, known as the best meat and seafood in Seattle, they also have a number of branded seasonings, sauces and rubs including their very tasty B & E "Butcher's" Blend.

With Easter fast approaching Green and Dunaychuk are preparing hundreds of award-winning hams (gourmet bone-in @$5.99/lb : spiral sliced bone-in @$6.99/lb : Phil's boneless ham @$7.99/lb), as well as their famous and mouth-watering "Prime" standing rib roast @$21.99/lb, Sheperds Pride antibiotic and hormone-free rack of lamb @$24.99/lb and smoked candied salmon @$26.99/lb to serve up to their loyal fan base. B & E even provides holiday cooking instructions and recipes that customers can access on the B & E website. 


"The Best Corned Beef This Side of Ireland" Now Available at B & E Meats and Seafood: The Green Story
March 09, 2017

Jeff Green, owner of B & E Meats and Seafood has produced 3,000 pounds of salt cured corned beef to celebrate St. Patrick's Day

After cooking your corned beef all day, your home will smell so good. Don’t eat it quickly, instead take time to sit down and enjoy the dish together with your family and friends. You’ll be glad you did!

 Seattle, WA (PRWEB) March 09, 2017

Ask most U.S. citizens and they will likely agree that there is nothing more appealing than salt cured beef to celebrate Saint Patrick's Day, except maybe a salt cured pork roast. Jeff Green, co-owner of B & E Meats and Seafood, just cured 3,000 pounds of their delicious corned beef along with some cured pork for their customers just in time for the special holiday, which lands on Friday this year. That’s one and a third tons of what he calls, “the best corned beef this side of Ireland."

B & E Meats and Seafood's special house-made recipe is nearly 60 years old. It is a recipe that was handed down by a retired butcher to Bob and Earl Green, the original founders of B & E Meats and Seafood who are now themselves retired. Their curing process is unique because instead of piling up the spices atop of the meat B & E's butchers take the time to infuse the special spices -- pepper, brown sugar, garlic, bay leaves, all spice and more -- right into the meat giving the corned beef a unique flavor profile.

If you’re wondering how to cook corned beef you need look no further, B & E Meats and Seafood have their own video outlining an easy "how to" on cooking corned beef and cabbage. Customers are advised to cook the corned beef or pork in a 1:1 ratio of apple cider to water sweetening up the carrots, cabbage and potatoes which are added towards the end of the cooking process.

Green says, “The nice thing about corned beef is that it comes in a vacuum sealed package so customers can purchase it 2-3 weeks before the holiday. In fact, it’s a good idea to order or pick up early because we often sell out.”

Corned beef is beef cured with rock or sea salt and commonly served on Saint Patrick’s Day in the U.S., but not so much in Ireland. During both World Wars corned beef was a staple ration for soldiers served in a can. It was also commonly eaten in the British Kingdom even during the potato famine, but today it is still rarely eaten in Ireland. Why you may ask?

Although the Irish produced a salted beef product throughout the Middle Ages and continue still today, the Irish for the most part export it rather than choose to eat it themselves. In fact, most Irish do not associate corned beef with Irish cuisine nor St. Paddy’s Day, as the holiday has come to be known. Instead they serve lamb because beef is still considered a luxury product in Ireland.

So whether you are Irish or not, Green (who will be wearing green on St. Patrick's Day) hopes that his customers will wear green too and stop to pick up some of his specialty corned beef or pork (@$6.99 per pound), which he makes available year-round. “After cooking your corned beef all day, your home will smell so good. Don’t eat it quickly, instead take time to sit down and enjoy the dish together with your family and friends. You’ll be glad you did,” adds Green. If you’re lucky enough you’ll have leftovers to make Reuben sandwiches or corned beef hash the next day.”

For more information about B & E Meats and Seafood (located in Queen Anne/Seattle; Burien; Des Moines; Newcastle), visit their website at: http://www.bnemeats.com/

About B & E Meats and Seafood:

Founded nearly 60 years ago by brothers Bob and Earl Green, B & E Meats and Seafood serves the northwest with the highest quality meats, the freshest seafood including Copper River Salmon, and outstanding marinated products such as Teriyaki Beef Tri-tips, Kalbi Marinated Beef Ribs, Award Winning Beef Jerky, and always delicious Smoked Salmon Candy. After nearly 40 successful years in the meat business, Bob and Earl retired. Bob’s son and daughter-in-law, Jeff and Trisha Green took the helm. Together with their daughter, Dena, who joined the family business in 2008, and Steve Dunaychuk, who became a minority partner in 2014, the business has continued to grow thanks to friendly staff and high quality, unique products.

 

 


B & E Meats and Seafood Wins Best Butcher in Seattle from KING5 Evening Magazine Best of Western Washington Contest, 2014
November 11, 2014

Voted "Best Butcher," 2014 in KING5 Evening Magazine Best of Western Washington contest!


A & J Meats and Seafood Makes the List of Neighborhood Butcher Shops in Seattle In Time for Barbecue
June 02, 2014
The List: 5 butcher shops we love, in time for barbecue season

Lynn Jacobson, Seattle Times features editor


A & J Meats and Seafood (now B & E Meats and Seafood) #1 Butcher Shop
September 14, 2011

Seattle's Top 5 Butcher Shops


 
Privacy Policy   |    Our Guarantee   
© Copyright 2017. All Rights Reserved.