Casey first started working in the meat industry at The Meating Place in Hillsboro when he was 16 years old, learning the tricks of the trade under Steve Crossley, the original owner who became Casey’s mentor and lifelong friend. After a decade spent honing his skills as a meatcutter and manager at local grocery stores and meat outlets, he and his wife couldn’t pass up the opportunity to buy The Meating Place and make it their own.
The Millers built The Meating Place into a 20,000 square-foot meat mega store in 2019, offering the highest quality meats available, including smoking and curing all of their own sausage and smoked products. The Meating Place custom slaughter and processing operation also expanded in 2019, and is now one of the busiest custom shops in Oregon. In 2020, the Millers expanded The Meating Place Café, serving up delicious sandwiches and breakfast burritos. Within the three sectors of The Meating Place business, there are now more than 60 employees, a far cry from when Casey first re-opened The Meating Place in 2011 with only 2 employees.
Casey aspired to make his meat business more environmentally conscious and future-ready, compared to the mega carbon-producing, feedlot-filling, oil-sucking corporate farm practices that dominate the US beef supply. What bothered Casey most about the meat industry was the excessive, wasteful use of plastic and the carbon emissions spent transporting meat from farms to store shelves. Casey looked for ways to improve how he delivered meat to their customers – solutions that became crucial when COVID-19 threw the meat supply chain into disarray and exposed dangerous gaps in the US beef supply chain.