Media Contact    
Alan Brown 
Bill the Butcher
206-818-7299
206-453-4418
alan@billthebutcher.com 

Alternate Contact
Terri Ann Johnson
612-270-7318
terri@billthebutcher.com

OTCBB: BILB 

Investor Relations Contact
Acorn Management Partners
770-709-5845
glowe@acornmanagementpartners.com 

Gary Giblen Independent Research Report

Bill the Butcher, Inc. Fast Facts

Founded: May 2009

Headquarters: Seattle, WA

CEO: J’Amy Owens

Locations  

Woodinville         August 2009

Laurelhurst          February 2010

Redmond            March 20 2010

Magnolia             July 2010
Edmonds             January 2013

Under Construction:   Wallingford

Employees: 20

Stock Symbol: OTCBB: BILB

Follow us on:

Twitter:           TheOnlyMeat

Facebook:       BilltheButcher

About Bill the Butcher Inc.
Seattle-based Bill the Butcher Inc. sells organic, grass fed and natural meats through corporate-owned neighborhood butcher shops. The company works directly with local ranchers and farmers, who follow sustainable and organic practices, to deliver the highest quality meat that is healthiest for consumers while being good for the environment.

Bill the Butcher works with small farmers and ranchers who treat animals humanely and share our belief that grass pastured meat is far healthier. We sell natural and Organic meats from grass-fed animals that have been raised both locally and nearby in Wyoming, Montana and Oregon.  In Washington our suppliers are located in Carnation, Arlington, Marysville, Mount Vernon, Lopez Island, Anacortes, Duval, Bow and Spanaway; and our farmers and ranchers follow strict practices that meet our exact specifications.

Some of our partners’ ranches are organic. Others follow organic standards, but have chosen not to become certified. We call this meat “Bill the Butcher Natural.”  Bill the Butcher Natural meat is raised without the use of growth hormones, antibiotics, steroids or genetically modified feed.

 Bill the Butcher is on a mission to: 

• Support the return of the sustainable way of raising animals on grass.
• Champion the freshness, flavor and healthful benefits of organic and natural meat.
• Support the growth and economic viability of small local farmers and ranchers.
• Improve the health and longevity of the land and the environment.
• Educate consumers about the industrialization of America’s meat production and offer an alternative.