Welcome to SmithCo Meats

At SmithCo we understand your establishment is a business.

It is our job to furnish you with the right products for your plate and keep your tables full of satisfied guests. Our goal is to be an extension of your kitchen and support you with the same level of dedication to quality that you would expect from an experienced employee.

We offer a broad portfolio of portioned and ground beef, lamb, pork, veal, poultry and game products. Our sales staff will listen to your needs and guide you to the best products at the price point you need. For something special, we offer custom trim, dry age, and grind programs built around the breeds, brands and blends you choose. Our portioned and ground Certified Angus Beef natural, choice, and prime products will provide you with the quality and consistency your customers expect.

We invite you explore our company and set up a meeting with our sales team. 

Custom Dry Aged Beef

For over 30 years, SmithCo Meats' dry age room has produced meat with a distinctive dry age flavor recognized by chefs as the best in the Northwest.

Aging beef allows the natural enzymes in beef to break down connective tissues delivering a tender and flavorful product. Since the adoption of vacuum packaging in packing houses, most beef is now wet aged in plastic bags. This delivers a tender product that is suitable for most applications.

For something special, removing the product from the bag and carefully dry ageing the beef enhances the flavor in ways wet aging cannot achieve. The evaporative loss of water intensifies the flavor of the beef the same way reduction improves a sauce. The enzymes in the musle cells transform some of the proteins, fats and carbohydrates into flavorful acids and sugars. This delivers a flavorful product with what some describe as a nutty flavor.

Some restaurant patrons prefer the taste and price of a lightly dry age steak while others prefer the robust flavor of a fully dry aged steak. SmithCo will with you to develop custom fully dry age or a wet and dry age programs to suit your unique needs. 


The most important part the the Hamburger is the burger

If you are looking for a unique burger for your menu, or something special for recipe, SmithCo will work with you to develop your custom grind program. Chiefs throughout the region come to SmithCo looking to develop their ideas or chose from the variety of products we already have in production.

SmithCo offers specific brand, breed and blended programs allowing you to specify anything from Certified Angus Natural Beef,  to blended beef and bacon burgers.  Some chefs find a ground 100% Wagyu patty works well for their applications and customers, other have selected a Waygu and prime CAB chuck blend works well.

Pattie presentation matters.  Some chefs promote the hand crafted nature of their products by using a homestyle pattty that peeks out from under the bun.  Others like the grab and go aspect of a round patty neatly tucked inside a bun. SmithCo has a wide varitey of patty plates and is developing more allowing you to chose the shape and size that best matches your bun and your guests expectations.


Brands and Breeds

Consistency comes with a program tied to a specific breed or brand.

Specialty beef packers target specific market segments with niche breeds such as Black Angus or Japanese Wagyu beef.   Pork producers offer a variety of heritage swine breeds most notably Berkshire pork known for its marbling and flavor. Others are developing cross bread lines capitalizing the best features from the Durac, Landrace, Chester White and Yorkshire breeds.

Through the USDA, beef packers and trade organizations are able to offer branded beef programs tied to specific grade schedules.  The most famous Schedule, G-1, belongs  to Certified Angus Beef.  These schedules define the breeds, grades, maturity, marbling and carcass attributes that cattle must meet to qualify for the program, narrowing the broad criteria established in USDA grades.  The result is consistently sized and marbled beef served to your guests.

Some caution is required because the intent of these programs are not the same.  Some "premium" programs are just a rebranding of commodity USDA select programs with few if any requirements.  These programs are often promoted by large distributors whose sales staff is trained to sell brands and prices with little regard to the product actually in the box.

Many of our customers have developed successful marketing program by tying menu items to a specific brand or breed.  SmithCo has established relationships with wide range venders and access to the products you desire.  We listen to your requirements and find the breed or branded programs that is sure to satisfy your customers.


Certified Angus Beef

SmithCo is Washington's best source for Certified Angus Beef.

Certified Angus Beef is not just another Angus brand.  Only one in four Angus cattle meet all ten of the marbling, age, size and carcass requirements in the CAB specification.   Beyond requiring modest and moderately abundant marbling, the CAB specification calls for medium or fine marbling texture to ensure dependable flavor and juiciness.  Specifying only the youngest, "A" maturity cattle, ensures exceptional coloring, tenderness and texture. Constraints on the minimum and maximum size of the cattle lead to consistent thickness and plate coverage.

Certified Angus Prime Beef similarly refines the USDA Prime grade disqualifying 65% of the cattle graded as prime.  Over 31% of prime beef come from steers culled from dairy cattle.  Dairy cattle are not breed for meat production and do not develop the same as angus.  Dairy cattle grow more slowly, are more likely to be older animals with smaller mussels, have more external fat and deliver an inconsistent product.   Putting Certified Angus Prime Beef on your plates will ensure the quality and consistency that guests demand.

More and more customers prefer all natural foods.  In addition developing and monitoring the quality of beef, the Certified Angus Natural Beef specification requires that cattle are never given additional hormones, antibiotics and never fed animal by-products.  Ranchers raising cattle for the Certified Angus Natural Beef program must provide documentation showing their strict adherence to the program. Through the feedlots and into the packers, the natural cattle are identified and kept separate from other animals.  If it does become necessary to treat an animal with antibiotics, it is removed from the program.

Certified Angus Beef is proud of their product and is ready to provide you with marketing and training support.  We are ready with the products and expertise you need to bring this highly successful program to your tables. 

For more information about Certified Angus Beef, please visit their web site