The Meating Place

The Meating Place has been around for 40 years. From 1974 – 1998 owner Steve Crossley and his staff were known for their jerky, sausage, smoked salmon and wild game processing. In 1993, 15-year-old Casey Miller was hired as a part-time clean-up kid, and when The Meating Place closed in 1998, Casey went on to manage other meat markets. In 2013, Casey was able to purchase The Meating Place and reopen.

The Meating Place again became the neighborhood butcher shop of choice on the west side, offering top quality local meat, cut by trained butchers with the ability to answer any and all meat inquiries. The Meating Place is dedicated to supporting local farmers focusing on proteins from Eat Oregon First and Laney Family Farms, Carlton Farms, Cattail Creek Farms, Painted Hills, and Payne Family Farms. Meat cases are filled with house made smoked sausages, dry-aged steaks and charcuterie. 

In 2014, The Meating Place joined Pastaworks on SE Hawthorne in Portland. The Meating Place East is the perfect marriage of two family run businesses’ shared philosophy that sustainable, locally grown food is important for our community and your dinner table.