Meat the Butcher: Daniel Cox @ the Laurelhurst Shop

The shop door opens with the tinkle of a bell. The black and white checkered flooring welcomes me nostalgically. The scent is unmistakable, yet I can’t remember the last time I smelt it. Out from behind the counter, dressed in black with his apron suitably dirty, emerges the equally charming and industrious Daniel. We’re in the Bill the Butcher shop in Laurelhurst. The winter sun streams through the windows. I feel like I’ve stepped back half a century. It’s perhaps somewhat embarrassing to say, as I’m about to interview a butcher, that I can’t remember the last time I went into a butcher’s shop. But maybe that’s partly the point, part of Bill the Butcher’s mission. Indeed, it’s appropriate that I feel like I’ve stepped back in time because Bill the Butcher is precisely trying to revert things to how they were: local meat, minimal middlemen, on your plate. No fuss. It’s not about being old-school, but it is about education. Daniel kindly agrees to sit down with me and talk about this (and other things) for a short while.

Daniel, where were you born?
San Diego, California

And where are you living right now?
Seattle, Washington

What’s the furthest you’ve been from home?
New York City

What’s the first thing you do when your alarm goes off?
Wake up

How do you take your coffee?
2 raw sugars and cream

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

Summer or Winter?

What lead you to becoming a butcher?

What’s the best thing about being a butcher?
The discounted meat!

Which cut of meat should people know more about?
Flap meat – it’s delicious!

Are you or have you ever been a vegetarian?
Yeah I tried it.

How do you see your role in sustainable farming?
I cut the meat and sell it….and I’m very good at it!

What are your thoughts on the Eat Local, Give Global campaign?
It’s a good cause, helping people who really need it. We should do it all year long!

Why is your shop better than the other Bill the Butcher shops in Seattle?
This is the only shop I work at.

Which Bill the Butcher shop is going to come in last in the Great Meat Race?
According to a recent e-mail, Redmond and Bellevue are in a dead heat.

If you were a cut of meat, which would you be?
Filet – it’s tender and super classy.

If you were a cow, which kind would you be?
Texas Longhorn

If you were a cow, would other cows want to be your friends?

Do you have any good party tricks?
(He goes to do something. A kid and his mother walk in) Err… perhaps not.

And finally, 3 words to describe natural, grass fed beef:
Very, very delicious.

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 meet the butchers themselves in flesh and blood.

Check out Laura Kimball’s launch post, or go the campaign page for more details.

Remember: each store is in competition with the others to raise the most money. This is called the Great Meat Race. If you want the Laurelhurst shop to win, donate to the campaign here and join its community.




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