No BS Meats

06/05/2026

We are excited to announce that you can now enjoy our meats alongside a cold beer from the great selection at ! They are our favorite beer spot in the neighborhood, and you can catch us there pretty often. Our products take months to make, but it is totally worth it when paired with a good brew. Stop by, grab a pint, and enjoy top quality tasty meats without compromise.

05/30/2026

This is exactly the kind of feedback we love seeing!

05/27/2026

Behind The Scenes✌️
You can finally order No BS Meats straight from our website!

Head to the site to check it out—we added photos and a full description to every product! You can read exactly how each one tastes and our favorite ways to pair them. 🍷🧀

Link in bio! 🛒

05/27/2026

05/22/2026

05/22/2026

Just. Look. At. That. Marbling. Huge thanks to and for providing such incredible meat - it is an absolute pleasure to work with it. We focus on making top quality tasty meats without compromise, and it all starts with the best cuts.
Look for our mini charcuterie boards in all the stores we sell in - we just delivered a fresh batch today. Grab them fast, because this damn good meat will not stay on the shelves for long!

05/17/2026

This is traditional Ukrainian Pidcherevyna - smoked pork belly. We call it "Ukrainian crack" because it is highly addictive. We love to actively experiment with recipes to ensure best flavors at your table, so this recipe has an Asian twist with gochujang and fresh ginger for added flavor. Yum!

05/16/2026

My fellow Ballardites!
We are finally selling in our favorite neighborhood! You can now find our damn good dry cured meats at .off.market - a friendly corner shop next to Gilman Park, just a block away from Market Street.
We highly recommend grabbing a glass of wine from Alex's great selection, soaking up some sunshine on the terrace, and pairing it perfectly with one of our mini charcuterie boards.

05/09/2026

Just dropped off a fresh batch of our "Moo-lon Rouge" (dry cured beef bresaola) at Double DD Meats in Mountlake Terrace. It is garlicky, full-bodied, and totally worth the months it takes to make. Grab some to pair with your favorite IPA or a nice red wine.