Natural & Organic Meat & Seafood

chimichurri steak

Protein done right.

We build direct relationships with local ranchers and producers to ensure higher standards and better quality. We know exactly where the animals were raised, how they were treated, and what they were fed. So when the meat reaches the careful hands of our in-store butchers, it’s always exceptionally fresh and never pre-cut. We’re no strangers to great seafood in the Northwest either — you’ll only find sustainable options in our stores. Because nothing should ever come between you and a fab filet. Except maybe a fork.

farmer holding chicken

We’re raising the standards for raising meat and seafood.

We believe the ethical and humane treatment of animals leads to a better, healthier and happier planet. That’s why we make certain they’re humanely raised and free of any antibiotics or hormones.

Read about our animal welfare standards >

 

We also want future generations to enjoy fresh seafood as much as we do, and it’s an integral part of our mission at PCC to protect our waterways. We only carry fresh and frozen raw seafood that comes from responsible sources as defined by the Monterey Bay Aquarium Seafood Watch program. This means fisheries or aquaculture operations are rated a Green Best Choice, Yellow Good Alternative or are eco-certified to a standard recognized by Seafood Watch. In addition, all seafood must meet PCC’s standards for health. For this region’s iconic Chinook salmon, we have gone a step further and developed a rigorous sourcing standard to avoid depletion of Chinook stocks or negative impacts on the Southern Resident Killer Whales who rely on Chinook as a main food source.

Read about our seafood and Chinook salmon standards >


Learn about Monterey Bay Aquarium Seafood Watch standards >

butcher with steaks

Our in-store butchers don’t believe in pre-cuts or shortcuts.

Have you ever chatted with one of our in-store butchers? Questions are welcome — and encouraged. Our butchers love to talk shop and give you the inside scoop on freezing, preparing and shopping for meat. If you don’t know how to trim the fat off a chuck eye roast or debone a leg of lamb, or if you need something special, you can head to the meat counter and have your order trimmed and portioned to your preference. Plus, they grind each variety of meat in-store daily for the highest quality and freshness.

Recommended Reading

Cooking Grass-fed Beef

Grass-fed beef takes about 30 percent less cooking time than grain-fed beef. Learn the best methods for cooking different cuts.

Spectacular Seafood

Get four fantastic recipes for shellfish, a great source of lean protein that lends sweet and tender flavor.

Umpqua Valley Lamb

Since the mid-1990s, this small ranching cooperative has supplied PCC with fresh lamb raised on sustainable pastures in southwest Oregon.

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