The Northwest’s Best Meat

We are the Lathim Family

We started Farm Fresh Northwest in 2016 to provide the opportunity for individual customers and families to get high quality Pasture Raised meat directly from the farm, without having to buy ½’s and ¼’s. Our family homesteaded in Eastern WA, just up from the Snake River, in 1900. We have raised cattle for most of those years. We also have raised pigs since the 1940’s as well. We offer the unique ability to get dry aged Pasture raised beef right here in Washington, delivered to your doorstep at the frequency you choose! We use no hormones, no antibiotics and all non-gmo feed for all our animals. If you’re tired of the mega corporations importing grass fed beef from New Zealand and locking you into a subscription meat box that is priced astronomically, you have come to the right place. Here at our butcher shop Seattle WA, All our pasture raised beef are grain finished with locally raised non-gmo feed. We are using rotational grazing techniques in the dry country of Eastern Washington, where our beef get high protein hardier grasses compared to the wetlands of other parts of the state and country.

The main difference between us and butcher shops across Seattle WA, is that we are the ranchers.

Butcher shops have to source usda inspected meat to sell retail, so all their meat is coming from the large slaughterhouses, with the beef and hogs coming from confinement fed operations. Our main business is delivering to customer doorstep and we have added a weekly pick up option at our Marysville warehouse and a once a month pick up option at our Seattle office. We deliver the city of Seattle the 3rd Friday of the month and offer the pick up option in Seattle on the 1st Friday of the month. Our Marysville warehouse pick up option is on Thursdays.

Although our butcher shop Seattle WA started out with a focus on small boxes, we have expanded to provide 1/2, 1/4 and Whole grass fed beef every month throughout the year as well. Our meat subscription boxes provide you the ability to try before purchasing your half beef, but also the ability to set up the frequency you prefer. You can set up our boxes as subscriptions but you can also set them as one time orders and order as often or as little as you’d like. You have full control over your account as well, so if month or every other month work well as a frequency, you can set it for that and then just skip whenever you’re out of town or have too much meat built up. We want each household to get the right amount of grass fed grain finished beef, that works for them. Every household is different in how often and how much beef they are cooking each week. Along with our monthly delivery option, we offer a weekly pick up option at our warehouse in Marysville on Fridays. If you miss your delivery cutoff for the month, we are here on Friday’s to give you an additional option.

When choosing a meat subscription box, we want you to get the right type of cuts where you wont have a lot go to waste. If you don’t use ground beef, we have boxes without ground beef. If you only use steak and ground beef we have the perfect steak and ground only meat subscription box. We want you to get the right grass fed beef cuts in each box and we have designed out packages accordingly. In general our Beef & Pork Combo box is the best starting point as it gives you a chance to try both our Pastured Beef and Pasture Raised pork at the same time.

When choosing our butcher shop Seattle WA as your preferred grass-fed meat and farm fresh goods, you can expect the highest-quality products, exceptional customer service, easy check out and recurring delivery options. Because we are a family- and locally owned butcher shop Seattle WA, we are able to keep our costs lower than most other meat subscription box options because we deliver 95% of the boxes ourselves. With us doing the delivery ourselves, it reduces packaging time, packaging material, reduces the need for dry ice and helps us ensure that your package arrives at your doorstep. The evening before delivery our system sends out a text reminder asking you to set out an ice chest, that way you don’t have to be home during a certain time window. You are able to use any cooler or ice chest you have on hand, which has eliminated porch theft on all our deliveries. Our routing software also emails you the morning of delivery with an estimated time window and again within 10 minutes of your house with an interactive tool that allows you to see where our driver is as he approaches your house.

With our Black Angus and Wagyu herds we are able to provide the best tasting and highest quality meat in Washington State. Our butcher shop Seattle WA hangs our beef 14+ days, meaning that every cut including, roasts, brisket, ground and all steaks etc have been dry aged for 14+ days. This makes a massive difference in flavor and the enzymes have time to break down making the meat more tender.

We homesteaded in Eastern Washington about 3 miles up the canyon from the Snake River, in 1900. I was the 6th generation to grow up on the farm. Although it provided my Great, Great, Great Grandparents close access to water for the horses in order to keep the fields plowed and harvest operating, it is a desert and not the best for having year round pasture. Back in those days, being close to water was critical and my grandma told stories about taking the water wagon down to the river to fill up. That was the time in the summer when they had a chance to cool down on the 100 degree days. They would jump in while the wagon was being filled up, then ride up the rest of the way. From that point until 1988 dry land wheat was grown on our family’s property. The 40 acre parcels consolidated over time as some family moved back to the Midwest and then as machinery came into play while my dad was growing up, they could grow more acreage. My grandpa put most of the wheat ground into CRP in 1988, it was a program developed to help boost wheat prices so farmers could continue to make a living and be willing to continue farming. The dry desolate land was put into the conservation program. My grandpa had cattle his whole adult life. As with most farmers they also have some livestock. Grandpa also had a good amount of hogs for the majority of that time. There was a small break between my uncle’s last FFA showing and when my oldest sister started being able to show in 4-H. He had hogs all the way until about 2010. Having grass fed beef in the desert portion of Washington isn’t easy and the cold winters also make ranching hard, having to break ice and deal with fog mud and calves born in the dead of winter. But it is rewarding work and a rewarding tasty, finished product.