Butcher Box/ Dairy Free/ dinner/ Gluten Free/ Keto/ Low Carb/ Nut Free/ Paleo

Butcher Box Review

October 30, 2017
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Ever heard of of Butcher Box?  Yeah, I had too but never really took the time to research it more in depth.  Happy to report I’m a new die hard fan though!  Let me tell you how exactly I stumbled upon the company and why I LOVE them so so much…

As if my diet/nutrition weren’t already pretty darn optimal already, I’ve recently decided to step things up even further.  When I got my heavy metal test and a few other biomarkers back recently, I was pretty shocked to see my results.  High levels of heavy metals, not enough of certain minerals, my omega 3 to omega 6 ratio was way off, my iron is consistently low… all that combined with the fact that I just know I could be doing more, doing better to improve my health even more.

I do always strive to do organic produce as much as possible (thank you Costco for making that so easy and affordable), but when it comes to proteins I usually come up pretty short handed.  Sure Costco and the regular super markets will carry a few options for organic and grass fed meats, although the options are fairly limited.  Also, while these proteins may be grass fed, they are usually not grass finished as well.  This is extremely important for someone like me who has a severe soy intolerance… they may graze and feed on green pastures, but then are usually stuffed with grain and soy before processed.

Once I made the decision to really make the efforts to improve the sourcing of my proteins, I was still left empty handed with my local options.  Because I live up at the northern most end of San Diego county, up in the mountains/hills, I don’t have easy access to a ton of farmer’s markets, no Whole Foods, and very slim pickings with grocery stores.  My attention then turned to a source I could readily access online and I stumbled upon Butcher Box.

I had seen the company mentioned over and over again in my Instagram feed and figured OK then, why not?!  Let’s give this a try.

So I did.

And before I even go any further with this post, I’ll preface the rest by saying I officially have my source nailed for all things high quality, grass fed, grass finished, humanely treated proteins.  Within 10 seconds of opening up my first protein package (top sirloin used in this recipe I’ll be sharing), I knew without a doubt in my mind there was no possible way I could find the same quality here locally.  Before even cooking or tasting the cut of steak, I knew it was going to be tender, juicy, and amazing.

Besides being organic/grass fed/grass finished, I love that the company has extremely high standards for their suppliers.  Everything is sourced from family run farms, producers, and collectives, it’s taste tested before its cut and packaged, and a huge bonus is that Butcher Box really pays attention to the welfare and treatment of the animals.  Oh and did I also mention that none of the meats are ever treated with antibiotics or hormones?  That’s HUGE for me.

Another thing I absolutely love about Butcher Box is that I have endless options with the orders I make.  I can pick from a fun “Curated Box” where the company puts together an assortment of interesting cuts for you OR I can pick my own fully “Custom Box”.  This is wonderful for families and home chefs with picky eaters like I have around me.  I can pick the standard run of meats like ground beef, chicken, and a couple of steaks for the bulk of the order but then also add on a few more fun cuts that I haven’t ever worked with before or that look interesting to me one month!

This is what I got for my first Butcher Box order:

  • boneless/skinless chicken breasts
  • top sirloin
  • ground beef
  • rib eye
  • pork tenderloin
  • beef strip loin steak

It was so hard to decide which protein to tackle first.  They all sounded and looked AMAZING, but had kind of been itching to fire up the grill and make some quick & easy kabobs!  Since I’ve been on a SERIOUS ginger kick lately, Asian flavors it would be!

These did NOT disappoint.  Not in flavor and certainly not in the meat department.  Like I said, within 10 seconds of opening up my thawed top sirloin package I already knew it was going to be one of the most flavorful and tender sirloins I had ever made right in the comfort of my own home.

Ahhhhh. Please take me back to these kabobs!  This top sirloin from Butcher Box will more than likely be a staple in our home!  Although these were grilled to a perfectly medium rare, I honestly think if they had even gone to well done they would still be extremely tender and juicy!  But really… why on earth would you do that?  Medium rare, maybe even pushed to medium well… thats as far as I take my steaks friends!

And don’t forget that easy pickled ginger!  I swear my body must be telling me something the past few weeks because I literally crave this almost every single day.  Tart, tangy, perfect amount of natural “heat” from the ginger, and just a hint of sweetness from the stevia.  I normally add this into my giant salads or grilled salmon, but it worked so well with these kabobs as well.

Are you sold on giving Butcher Box a try?  I promise friends.  You will not be disappointed.  Cross my heart!  One order, one look, one taste and you (like me) will be hooked!

Sesame Ginger Steak Kabobs


  • 1lb top sirloin beef
  • 1 tablespoon avocado oil
  • 1/2 cup coconut aminos
  • 1/4 cup rice wine vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon garlic
  • 1 teaspoon chili paste
  • 2 teaspoons manuka honey
  • 1 " piece of ginger (roughly chopped)
  • 2 green onions (roughly chopped)


Step 1
Add all marinade ingredients to a large bowl, mix until well combined, taste and adjust seasoning to your liking.
Step 2
Pour onto steak (and/or shrimp), cover, and marinade in the fridge for 2+ hours. Preheat grill. Remove and place on soaked skewers. Add desired vegetables.
Step 3
Grill for 4-5 minutes until veggies are charred, meat is medium well (pink in center), and shrimp has just turned pink. Garnish with sesame seeds, green onions, and pickled ginger. Serve over rice, cauliflower rice, or cabbage slaw.

Pickled Ginger


  • 3/4 cups water
  • 1/2 cup rice wine vinegar
  • 4 tablespoons pink salt
  • 1 cup thinly sliced ginger
  • 40 drops stevia


Step 1
Add all ingredients to a small pot, simmer for 5-6 minutes, remove from heat and let cool completely before storing in a glass jar.

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