The Meating Place Introduces Meating Right Beef, Environmentally Friendly Beef Raised Just 14 Miles Away From Their Popular Hillsboro Butcher Shop -04/06/23

(HILLSBORO, OR) – April 6, 2023 – Casey and Annie Miller, owners of The Meating Place in Hillsboro, introduced Meating Right beef, their new sustainable, carbon-friendly beef, to their store shelves. 

Ever since Casey first started working at The Meating Place at the age of 16, he has aspired to make his meat business more environmentally conscious and future-ready, searching for ways to eliminate the excessive, wasteful use of plastic and the carbon emissions spent transporting meat from farms to store shelves – solutions that became crucial when COVID-19 threw the meat supply chain into disarray and exposed dangerous gaps in the US beef supply chain. 

“I first started thinking about opening our own ranch after COVID hit, causing a short meat supply with the limited number of major slaughterhouses in the country,” Casey explains. “I wanted to provide a more local, sustainable, reliable food source for our community – something that could withstand external factors and feed our community at a minimal carbon footprint.” 

Casey teamed up with Andrew Turner, a longtime employee and master mind of The Meating Place’s custom slaughter division. With Andrew’s vast knowledge of livestock and slaughter experience, Casey and Andrew began bringing “Meating Right” to life. Andrew leased farmland in Forest Grove to start raising his own herd under his “Top Valley” brand, designing a stringent feeding process to help grow the best beef possible. Together, they aim to bring the highest quality and most environmentally friendly beef possible, exclusively to The Meating Place. 

The new Top Valley farm in Forest Grove is just a short 14 miles away from The Meating Place. Meating Right beef are raised and slaughtered all on this spacious local farm: never packed in tight like at major feed lots, never stressed out by a strenuous trip to a big slaughterhouse. It’s not only more humane to the cows, but friendlier to the planet too. 

“We reduce the carbon by not shipping our beef to a feed lot, then a slaughterhouse, next to a packing house, wrap it in plastic, send it to a grocery store only to be taken out of the plastic, put in plastic foam, all before you ever see it on a store shelf,” Casey says. “Meating Right beef goes straight from our farm to The Meating Place, where it’s cut and wrapped for our customers without ever hitting a piece of plastic.”

Better still, Meating Right beef by-products are all composted and returned to the planet for future growth – a far cry from the harmful pollution most meat by-products cause during transportation and incineration. 

Their hard work in environmental stewardship and community agriculture hasn’t gone unnoticed. The Millers were recently awarded a state grant from the Oregon Department of Agriculture to increase the availability of meat processing to small local farmers like them. With this grant, they can expand Meating Right supply, continue cutting their carbon footprint, service more local farmers, and offer their customers the highest-quality beef possible. 

“When you eat environmentally-conscious beef that’s sourced locally, raised properly, and treated humanely, you can feel great about your impact on the planet,” Casey says. 

Meating Right beef is available exclusively at The Meating Place, at 6585 NW Cornelius Pass Road in Hillsboro. The Meating Place is open Tuesday-Saturday 9am-6pm and Sunday 9am-5pm. For more information, visit meatingplacepdx.com. 

About The Meating Place

The Meating Place first came to Hillsboro in 1974 under original owner Steve Crossley, Casey Miller’s mentor in the meat business. In 2011, Casey and his wife Annie purchased The Meating Place, growing from a small custom shop open only a few months a year into a 20,000 square-foot store offering the highest quality meats available, smoking and curing all their own sausage and jerky. 

Their custom slaughter and processing operation has grown into one of Oregon’s busiest custom shops. In 2020, the Millers expanded The Meating Place Café, serving delicious sandwiches and breakfast burritos. Between the butcher shop, custom slaughter, and café, The Meating Place employs 60 local residents and generates $10,000,000 in sales annually. 

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