Meat the Director of Operations: Tim McMullen @ the Commissary

Part 4 of our Bill the Butcher interview series

Within the outskirts of downtown Seattle stands a modestly sized building. Just looking from the outside, you would never guess that one of Seattle’s most important local businesses operates there. We ventured into SoDo to shake hands with the brains behind the cattle, Tim McMullen. He appears as a soft-spoken, introspective man from Colombus, Ohio and loves reaching new heights when he rock climbs, or kayaks. Like many of us, he would prefer to hit “snooze” before pouring his coffee plain and black in the morning. He spends his time at Bill the Butcher juggling all types of victories, obstacles, and creative new ventures, while keeping the well-oiled machine turning. Here’s a glimpse into Tim’s psyche:

What are your thoughts on the Eat Local, Give Global campaign?

I think it’s an awesome partnership. It’s giving back to communities, education… helping a country that’s had such a terrible time in the past couple years, and helping them build a sustainable economy. It’s our motto.

I think eating local started as a trend. As the consumer learns about what they’re eating, how much healthier it is for them, and how much better it tastes the trend will become a norm. They will continue to buy what they like and what’s good for them.

What lead you to becoming a butcher?

I had a business back home; produce company, and a whole sale farm-direct produce in Charlotte, NC. I approached Bill the Butcher about joining them, and I was amazed with what they had done and their mission. The skillset was perfect for coming out here to Seattle. I was a big advocate of getting money to the farms and I would buy directly from the farmer and sell straight to the consumer, which gave the farmers more money.
We try to educate our consumers on what we’re about– educating people on eating the entire animal instead of what’s popular.

What’s the best thing about being a butcher?

Previously, consumers could only get our products at farmers markets. Most grocery outlets do not offer the quality of products that we have. So I guess the best part is being the Middle man in that aspect.

You’re quoted as being “the world’s shortest supply chain.” Could you explain more about this for our readers?

We buy directly from the farmer, and send directly to our shop for retail sale. We advertise for those farms, letting the consumer know where it comes from.

3 words to describe natural grass fed beef?

Healthy, delicious, appealing.

If you were a crayon, what color would you be?

Red. I always run hot.

If I gave you a herd of cattle, where would you hide it?

I have no place to hide a herd of cattle. Maybe the parking garage in my building.

If you were a cut of meat, which would you be?

Sirloin tip.

Empower women farmers in Sudan with farming education, and sustainability efforts. Join our Eat Local, Give Global campaign! Bill the Butcher and Jolkona are the dream team making headway on this exciting project. Access the donation page online or stop at any of the shops to learn more and hold your own “interview” with the butchers!
Check out Laura Kimball’s launch post, or go the campaign page for more details.


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One Comment

  1. Pingback/Trackback
    December 13, 2011 at 8:02 am

    Jolkona Blog » Blog Archive » Meat the Director of Purchasing: Michael LaRoche @ the Commissary

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