BB Ranch Butcher – Pike Place Market

I have heard this place is great, but unfortunately we didn’t get to try it. From out of town we were excited to get over to Pike and do some shopping. We stood at the counter for over 10 minutes and were not helped. A butcher was there cutting meat so we said «excuse me sir» (twice) trying to ask if anyone else would be coming out to take orders & ring people up, and he turned the other way. One other person was lingering at the counter as well with no luck, we all left without getting anything :(

First off, the bacon is amazing. I’m up to 2.5 pounds of it a week and I regret nothing. The folks here know their meat and are some of the friendliest people I have ever met. I pretty much buy all my meat here except for the rare occasion something is out of stock.

Bacon so good, cured and cherry wood smoked, you can eat it raw. Don’t be afraid. That said, it’s also delicious cooked! Other gorgeous looking meats adorn the cases. Dry aged bone in ribeye goes for a reasonable $ 22 a pound. Chicken, goose, turkey, bison, pork, and more, plus some beautiful salamis.

Hey folks, there is a big bell to ring for service! Everything here is great, even simple chicken breasts.

I can’t say enough positive things about BB Ranch. William, the owner, is so beyond friendly and will tell you anything you’d ever want to know about the cut of meat you should buy! The quality of the meat is awesome, I’ve purchased multiple types of meat with my boyfriend and our cookouts have NEVER had a better steak than BB Ranch. We also sometimes get bones for our dog, which is the best!

This meat is the real deal. If you are looking for some traditional grass-​fed, aged meat then come here. Granted it can be hard at times to find someone to serve you it is worth the wait.
Personally I love the bones. They will cut them up for you into the size pieces you want. You don’t need much to make the richest stock you have ever made.
I also love the aged meat, I had some of the largest NY steaks cut for me and just gorged on it with my brother one night, as the rest of the family watched in amazement (they aren’t as into meat as we are). I also love to eat my meat raw and this meat is the kind you don’t need to fear if you like it raw. Such a shame you can’t get beef tartar anywhere anymore in North America!
Anyway I could go on and on about this for ages. I find the price incredibly reasonable for this quality of meat as well. I just wish I lived in Seattle full time so I could eat it every day.
I haven’t tried the sausages, bacon or many of the other items offered but they seem authentic.
The butcher is very authentic too, knows his stuff and isn’t there to try to sell you on anything, probably prefers animals to people too, so you know the meat has been well-​loved every step of the process.
What is it the Japanese say about such things? itadakimasu — «It is said to express gratitude for all who played a role in preparing, cultivating, ranching or hunting the food. This also acknowledges that living organisms have given their life to human beings as Dana.» I definitely feel this when I eat anything prepared from BB-​ranch food.
It is also very convienient that Britt’s Pickles are in the stall just next door. Some delicious traditionally fermented pickles or sauerkraut are just divine with a BB-​ranch steak. Ummm-​hummm.

I’ve now after a handful of visits where no one was at the counter, have been there a handful of times and bought quite a bit of product.
lots of aged beef. Aged to the point of being black and looking inedible. But let me tell you, it was fantastic, especially the ribeye.
The Marysville WA (Or was it Everett?) lamb very good as well.
The bacon has been hit or miss. Most times salted well. Most recently more like Canadian bacon.
The burgers made from I think chuck, amazing! Almost like an aged steak was ground up. It was full of beefy flavor and chunky, not overly ground up.
I need to try the pot pig bacon. Pigs fed marijuana, that claim to be a bit more fatty.

Great little butcher shop hidden in Pike Place. I went here to get some lamb roast and it was so good that it was a gateway into me only buying all of my meat and eggs here. Quality is fantastic, they have always had what I was looking for (such as oxtail or ossobuco). Prices are fair but even better, everything from here is grassfed and pastured! Much better deal than going to Whole Foods. Oh, and I’d suggest asking for cooking tips if you’re not sure the best way to prepare what you’re getting. I’ve gotten some great meal ideas.

I am willing to put my fears of cross-​contamination aside for their bacon alone.
Get it unsliced, and cube it up for use in recipes.
I can’t stop thinking about this bacon. I grew up thinking Oscar Mayer was legitimate bacon. Boy, was I wrong.

Hell to the NO.
Called phone number that posted all over internet to ask about location etc.
Did not know it’s a private cell number of the owner of some kind.
The guy called back b/​c my ID. was not blocked. Creepily, said nothing & hung up.
I called back asked if he is with the Butcher, finally he said yes.
I don’t think this place is ready to play at big boy level, so why bother.

We are quiet and nothing is moving.

I am a big fan of buying my groceries not in big chains, so this is where I go for my eggs. They sell both free range & caged eggs. A dozen caged eggs is $ 3, which to me isn’t a bad price at all. I have honestly never bought anything else here, but the staff is always super friendly I plan on buying meat next time I need it. I also found out they make homemade stock and I recensie saw them making it. IT contains lots of delicious looking herbs and vegetables. I believe it was a 1qt for $ 5. The one downside is sometimes I have to wait a little bit before someone comes to the front. It’s also kind of hidden in the back and I have gotten lost trying to find it.

And this, this is what quality beef tastes like. Very friendly guys, they were cleaning up and I just wanted a quick fillet, figured they had some steaks sliced already. Not the case but he did not show any irritation at cutting me off a steak. That was the best fillet mignon I’ve had, hands down.

What an incredible treasure in Pike Place. I live a block away and won’t go anywhere else to shop for meats (amazing dry aged steaks and fresh cut), Charcuterie, eggs, the list goes on and on. The best part is you ALWAYS know the story behind where what you’re eating came from (William, the owner, also known as Bossman) is happy to talk to you about the ranchers he works with and can always get the cut you need, just ask him! Delicious.
Oh, and you should try the bacon chocolate if you stop by. He’s also got his own spices and dry rubs

Objective — Team Building Scavenger Hunt
Result — Staring at a pig’s head for a few minutes, trying to convince myself not to buy it. I didn’t, of course, for the sake of my ancestors, but the selection and quality of this shop is fantastic. I will certainly return again at a time when I feel there will be less than three zillion tourists clogging the walkways.
The lamb chops are stellar.

First time I’ve been to a high quality butcher. I swung by around 6:20 and started chatting with the owner (didn’t realize they close at 6!). He was more than happy to help me out. Told him I was looking for a steak to cook on my cast iron skillet, and 5 minutes later, I had a beautifully marbled cut of NY strip. He even gave me tips on how to cook.
Ten minutes later, I’m home putting his tips to use, and voila, steak turned out absolutely delicious (well browned crust + medium rare pink inside). An excellent $ 7 well spent.
Guess I’ve found a new pick me up place to treat myself to :)

Had a great first experience here yesterday, we were not actually out looking for meat but stumbled upon BB and are glad that we did. Bossman William is a dedicated guy with a healthy big picture view of why he is doing this for a living now, working with area ranchers and mixing and rotating natural feed grains and the animals that consume them on any given property. Ask him about that topic and you’ll learn some truly interesting things.
He sliced off a couple of boneless Lopez Island lamb chops for us from a larger leg that was in his cooler — at a total price of $ 11 for two, what a delicious dinner at a crazy value. And the beef bone that we brought home for our dog was one of that last bits of an animal that he actually helped to birth, followed its growth on a ranch, and harvested himself. Full use of, and respect for, the animal and its sacrifice. Good stuff.

Certainly one of the more unusual butcher shops — even by Pike Place Market standards — in the Seattle area. BB Ranch, occupying the space previously operated by Fero, continues the tradition of carrying top quality meats, including a wide range of cuts and specialty items. With an emphasis on local products, especially naturally raised and humanely cared for, this place is a true meats connoisseur delight. Wonderful dry-​aged, mountain ranged (grass fed) beef, whole or part lamb, pork (including heritage pork) and poultry (including again, some heritage breeds). Even has the ‘nasty bits’ (as Tony Bourdain calls organ meats and other offal) as well as eggs and prepared meats and sausages.
While the proprietor, Big Bill, aka Boss Man, aka William, can at times be off-​putting and even sometimes seemingly distracted, he knows his stuff and is dedicated to providing the finest meats and poultry products around. The emphasis here is on quality — not flashy presentation — so look past the disorganized, sometimes sparsely filled displays and just tell William what you’re looking for. He won’t steer you wrong! Indeed, we’re still smiling over the best ever rib roast we did last night. Incredibly rich and beefy, but still tender and succulent. Perhaps most astounding was that the aroma of the cooking roast was even in a class by itself.