The Organic Butcher of McLean Celebrates 20 Years

written by

Susan Blasko

posted on

October 21, 2025

“We’re a gathering place. On Saturdays when there’s a line out the door, neighbors meet neighbors, or you meet someone new. There’s a positive vibe, everyone seems happy.”

That’s how owner Don Roden describes The Organic Butcher of McLean. 

We had a lovely conversation as he shared some memories from his twenty years of experience.

The reward, to him, has always been seeing his customers smile. 

Relationships develop over good food and sharing knowledge. “We’re constantly learning from our customers, and they’re learning from us.” 

Customers from various parts of the world find their way to the shop in search of something from home that they can’t seem to find locally. Caring enough to take the time to explore and finally identify a particular cut of beef or pork brings the reward of a smile on the customer’s face. And then, that same item can be introduced to another customer for the first time, with a suggestion to try something new from a far-away land. Another smile…

Don’s motivations for establishing The Organic Butcher were to bring back a fading traditional art, provide full service, and offer the most healthful food he could find. He chooses producers who raise animals on pasture with care and attention. Polyface Farm is among them.

One feature that makes The Organic Butcher unique is the transparency built into the store design. 

Don explains, “You’re surrounded by the whole operation. When you walk in, you see everything happening. It’s more than just talking with the butcher at the counter. It’s looking over their shoulder and watching someone make our house-made sausage, and someone else making our salsa and corn salad.”

Observing all this activity is educational and entertaining; a sharp contrast to many butcher shops where it all occurs behind closed doors and opaque walls.

This year, The Organic Butcher celebrated its 20th year by staging a festive all-day event on October 18th. There were luscious selections on the smoker, and a chance to meet and chat with vendors and producers.

O-Butcher.jpg

If you want to visit sometime, their address is

6712 Old Dominion Drive 

McLean, VA 22101

You can also find them online by searching for "The Organic Butcher of McLean."

So go for the experience. Who knows? You might meet some of your neighbors there, and you'll definitely eat good food.

May you be deeply nourished, 
Susan

More from the blog

Short of Turkeys and Beef

For the first time in many years, we’ll be short of turkeys for Thanksgiving.  Consistent with our policy of full transparency, here is why.  And we’ve been short of beef now for some time.  The underlying theme of this explanation is to inform you completely about why and what we’re doing about it. Unlike many businesses, we don’t call up other outfits to supplement ours when we’re short.  We figure out how to produce more and until then, simply run behind. Because of that, when we explore new markets, we can’t adjust our inventory instantaneously.We’ve had a couple of incredibly exciting market developments this year.  We’ve always tried to experiment with new opportunities when markets request product.  You never know which ones will be long term, short term, positive, or negative.  Over the years, we’ve given away turkeys when we overproduced due to assuming a certain market opportunity would come through; that’s not financially viable.  As a result, we’re pretty careful about expansion. Three years ago, a large corporation in Virginia asked us to supply turkeys and Christmas hams to their 300 employees.  We had no idea they would hang with us this long, but here they are, happy and showing unbelievable loyalty.  We’ve been reluctant to count on them simply because these kinds of things normally don’t last.  But isn’t it exciting and even exhilarating that a big company is buying our kind of turkeys and hams for their employees? The other thing that developed—and these things develop slowly—was Azure Standard asked us to supply them with 1,000 turkeys as a trial to see if their customer base would like them.  By the time that deal was formalized, we were too late to order more turkeys and did not have the full number for them, but we we did the best we could.  Some of you who are Azure Standard customers will no doubt see our turkeys pop up on their sales platform. When an engine going somewhere wants to hook to us, we always try to at least collaborate in an experiment.  That’s where we are; if all are happy, this could be an extremely positive strategic client for us in the future. In the same way, we’ve been contacted by a new internet marketing outfit wanting some of our beef.  We’ve agreed to let them have five in 2027.  We’re hoping ongoing discussions will lead them to carry our poultry and pork as well—right now they’re only beef. None of this is about building an empire.  It is about collaborating with the cutting edge of authentic food and circumventing Big Food, Big Ag, and Big Pharma.  Innovation comes in many ways.  Polyface perhaps leads the world in the production element.  But processing, marketing, and distribution are also undergoing innovation and staying relevant is a daily objective.  That some of the most creative significant players in the integrity food movement are asking us to play with them is wonderful.  They could just handle industrial organic meat poultry, which doesn’t see pasture and doesn’t enjoy the happiness context of Polyface livestock. But they’re talking to us, and that’s awesome. All innovation carries a ragged edge as it develops, refines, and hopefully becomes efficient over time.  Thank you for indulging us the freedom to explore these new venues and to collaborate with some of the best players in the good food movement.  As you can imagine, growing and experimenting create their own sore muscles.  Being short is not fun for either of us, but be assured it’s not because our animals are sick or we’re getting tired of being farmers. You can laugh at that. It’s because, true to our history, we are committed to putting food worth eating on plates held by friends.  We count you as friends; that’s why we’re taking you on this little explanation behind the curtain.  Hang in there and thank you, thank you for your loyalty and patronage.