Beauvette’s Butchery & Processing, LLC

Why book your harvest slot months ahead?
1. Good processing isn't rushed; each animal gets real time and real attention.
2. This means a limited number of slots per week, every week.
3. Booking early gets you the harvest week that actually works for your schedule and timeline, maximizing our efforts and simplifying your process.
4. Late bookings mean you get the dates that are left over, often stretching your schedule.

To reserve a harvest date for anything after 10/15, please inquire here: https://www.beauvettesbutchery.com/

Dreaming of those upcoming food comas. With fall right around the corner, who can judge me? 🤣

Please call ahead to schedule drop off! Happy Hunting!

Meet some of the team! Nora's been 'helping' Mom get organized, aka making a mess and calling it a day... Wishing you all a wonderful week, and hopefully not as chaotic as our shop setup currently. PS. She was quite content being in the shop, she just hates taking photos these days.

On National Grandparents Day, we pay tribute to the legacy of Harold Greenwald. This photograph, taken in the late 1960s, showcases Jim’s Sporting Goods Store, co owned by Jim Marsico and Harold Greenwald. Grandpa sold his half in 1974.

His love for the outdoors and dedication to hard work have instilled in us a strong work ethic and respect for traditional practices. He was an avid hunter and fisherman, always knowing the right spot and what brought in the big catch. He would hand me a coffee can full of wet dirt and a flashlight and send me out into the night after the evening sprinklers finished to hunt for worms. Then we would rise before the sun and head out with a Stanley full of coffee, powdered creamer, and our trout basket (you can find it hanging in this photo). Now that basket is held together with zip ties and memories of 12-inch rainbow trout. The waters of Colorado are forever imprinted on my soul. I am so grateful for a family that believed in tradition and instilling a sense of pride for God's creation. Take time today to celebrate your grandparents.

The Quiet Season Approaches: Archery Deer Opener is Here!

There is a unique magic to the archery opener. The woods are still vibrant green, the air carries morning dew and the hint of autumn to come. The woods are completely quiet. Unlike the later fi****ms seasons, bowhunting demands absolute stealth, patience, and getting incredibly close to the game.For the traditional or modern archer, opening day is the culmination of months of summer preparation, scouting trails, shooting practice reps in the backyard, and checking trail cams. It's time to put all that hard work to the test.

Essential Reminders for Opening Weekend:

Beat the Heat: Early season means warmer weather. Focus on early mornings and late afternoons, and have a game plan for quick field dressing and cooling down your harvest.

Scent Control is Critical: With swirling early-season breezes and lush foliage, keeping your scent down is your number one defense when deer are up close.

Patience Over Everything: Let the woods settle. Enjoy the stillness, watch the forest wake up, and wait for that perfect, ethical shot window. The target patterns are set, the broadheads are razor-sharp, and the treestands are ready.

Good luck to everyone climbing up into the canopy this weekend. Hunt hard, hunt safe, and shoot straight.

Photo by James Mirakian

Today marks 25 years since the tragic events of September 11, 2001. A quarter of a century has passed, but we will never forget the lives lost, the families forever changed, and the extraordinary heroism of the first responders who ran toward danger.On this milestone anniversary, we pause to honor their memory, reflect on our resilience, and renew our commitment to unity and kindness.Please join us in a moment of silence today to remember the innocent souls lost at the World Trade Center, the Pentagon, and Shanksville, Pennsylvania. 🇺🇸

The Art of Traditional Butchery: More Than Just a Cut of Meat

In a world of pre-packaged, automated convenience, traditional butchery remains a true craft. It’s a timen honored art form rooted in deep respect for the animal, precision handwork, and sustainability.

Here is what makes the traditional approach so powerful:

Nose-to-Tail Respect: Traditional butchers work with whole carcasses, ensuring every part of the animal is honored and utilized from offal to bones for stock. Zero waste is the goal.

Anatomical Mastery: No automated saws here. Craftspeople rely on a deep understanding of muscle structures and natural seams to make clean, precise cuts by hand.T

he Magic of Aging: Time is an ingredient. Traditional dry-aging in controlled environments naturally concentrates flavors and tenderizes the meat to perfection.

Ancient Preservation: From salting and brining to smoking and curing, these time-tested methods keep surplus meat delicious for the long haul.

Choosing a traditional butcher means supporting local, ethical farms and bringing unparalleled flavor to your table.

Support the craft. Know where your food comes from.