Last Updated on March 29, 2021
Motivated to find a better, cleaner way to feed his family, ButcherBox founder Mike Salguero connected with a local cattle farmer through his church in 2015. The experience that followed, picking a share of the 100 percent grass-fed beef spread across the farmer’s living room, led to two revelations:
- Grass-fed, grass-finished beef tastes amazing. Especially the cuts that are not easy to find through local food chains and neighborhood supermarkets.
- The entire process needed to be improved to make trusted, humanely-raised meat more accessible to consumers.
“I loved the quality of the grass-fed, grass-finished meat that had been raised as nature intended,” Mike says. “Knowing the lifecycle of that animal and knowing where it originated, it was just a better experience to have the option to purchase from someone who was raising cattle in a better manner than most other farmers out there.”
And so, with a mission to make high-quality — and affordable — grass-fed beef more accessible to those wanting a trusted source to better feed themselves and their families, Mike founded ButcherBox in 2015. Since then, the company has grown and expanded the products we deliver to doorsteps across America beyond grass-fed, grass-finished beef.
The Company
ButcherBox began in the back closet of another business in Harvard Square, Cambridge. Currently, our team is based in the location of the one-time center of the Northeast cattle industry, the former stockyards in Brighton, Boston’s northwest border neighborhood.
The ButcherBox team believes that it is an honor that each night our meat is a centerpiece for loved ones and friends gathering around thousands of dinner tables across the country.
The Meat
All our meat is of the highest quality—raised as nature intended, never ever given antibiotics and added hormones, and humanely-raised.
Our beef is 100% grass-fed and grass-finished which means that cattle spend their lives roaming on pasture, eating natural grasses.
Our chicken is free-range—with access to the outdoors—and certified organic.
Our pork is raised on pasture or on raised beds with access to outdoors by hundreds of small pork producers continuing family farming legacies across America’s heartland.
Our wild-caught sockeye salmon is sourced from a long tradition of Alaska-based family-fishing boats operating in the pristine waters of Bristol Bay, Alaska.
We are ButcherBox
At ButcherBox, we strive to create a communal food experience for members, are humbled to be delivering meat as nature intended to America’s doorsteps, and understand the great responsibility that comes with being the trusted, modern butcher shop.
Dennis Keohane is the Editorial Director for ButcherBox.
