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, 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!

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 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 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.

 

 


 
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