Meat Moot Seattle

Tender halal brisket, smoked low and slow for 16 hours and sliced to order. Sold by the pound. Minimum order ½ lb.

Our finest smoked shanks — rich, falling from the bone and finished at the table. Sold by the piece. Each shank is about 0.4–0.7 lb.

A classic smoked neck — the connoisseur’s cut, served with a trio of house sauces. Sold by the pound. Minimum 1 lb; each piece is usually 1–1.7 lb.

The finest smoked lamb ribs, glossy with rendered fat and served by the rack. Sold by the pound. Minimum order 1 lb.

Juicy, slow-smoked halal beef ribs — big bones, bigger flavour. Sold by the pound. Minimum order 1 lb.

Smoky, tender beef shank with a marrow-rich centre, carved at the counter. Sold by the piece. Each shank is about 0.8–1 lb.

Choose a chicken quarter, ½ lb of smoked brisket, or one lamb shank. Served with house sauces, salads and a drink.

Choose a chicken quarter, ½ lb of smoked brisket, or one lamb shank. Served with house sauces, salads and a drink.

Choose a chicken quarter, ½ lb of smoked brisket, or one lamb shank. Served with house sauces, salads and a drink.

Office lunches, meetings, weekday catering. 10–40. ½ lb of meat per person. Brisket or chicken quarter, chosen per person at order. Meat Moot Special Rice, Meat Moot salad, Tabbouleh, House sauces, Pita

Birthdays, family dinners, aqiqah, engagements, team dinners. 6–20 (dine-in). About ¾ lb, mixed of meat per person. Per 4 guests: 1 lb brisket + 1 lb beef ribs + 1 lamb shank. Family-style sides sized to your group, 1 soft drink per guest, Shared kunefe, Pita, House sauces

Holiday parties, iftars & Eid, buyouts, 25+ guests. 20–80 (dine-in, buyout or catering). About ¾–1 lb, mixed of meat per person. Large lamb shoulder centerpiece + brisket + beef ribs + chicken quarters. Hummus, baba ghanoush and labneh to start, Family-style sides and sauces, Kunefe and baklava, Tur

Tender halal brisket, smoked low and slow for 16 hours and sliced to order. Sold by the pound. Minimum order ½ lb. The cut that built our name. A whole halal brisket goes onto the wood smoke for 16 hours until the bark sets dark and the fat renders through, then it is weighed and sliced at the carvi