Meating Right Beef
Meating Right beef are raised and slaughtered all on this spacious local Willamette Valley acreage, never packed in tight like at major feed lots and not stressed out by a strenuous trip to a slaughterhouse. Exclusive to The Meating Place.
From a Pandemic Problem to a Local Promise
Casey Miller always aspired to make The Meating Place more environmentally conscious and future-ready — a better option than the high-carbon, oil-sucking corporate farm practices that dominate the US beef supply.
What bothers Casey most about the meat industry is two things: the excessive, wasteful use of plastic, and the carbon emissions spent trucking meat from farms to store shelves. Those concerns became urgent when COVID-19 threw the meat supply chain into disarray and exposed dangerous gaps in the US beef supply.
To bring the idea to life, Casey teamed up with longtime employee and mastermind of The Meating Place's custom slaughter division, Andrew Turner. With Andrew's vast knowledge of livestock and slaughtering, the two started mapping out a plan to raise Meating Right Beef right here in Hillsboro.
Andrew leased farmland in Forest Grove and started raising his own herd under his Top Valley brand, designing a feeding process to grow the best beef possible. Casey went to work getting the inspected slaughter operation up and running — together bringing in some of the highest-quality, most environmentally friendly beef possible, all exclusive to The Meating Place.
“I first started thinking about opening our own ranch after COVID caused a shortage in the meat supply. 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.”
THE PHILOSOPHY
Low on Waste, High on Taste
Meating Right cattle are raised and harvested on the same spacious Willamette Valley acreage — never packed tight like at a major feed lot, and never stressed by a long haul to a big slaughterhouse. It's more humane to the cows, and friendlier to the planet. The difference shows in how few hands the beef passes through:
The Conventional Way
Long haul · Heavy plastic
FARM
FEED LOT
SLAUGHTER HOUSE
PACKAGING HOUSE
Wrapped in plastic
GROCERY STORE
put in foam tray
You
The Meating Right Way
Farm Direct
TOP VALLEY FARM
THE MEATING PLACE
Cut & Wrapped — Minimal Plastic
YOU
“Our 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.”
100%
BYPRODUCTS COMPOSTED
Everything is composted and returned to the planet or future growth, not trucked off and incinerated.
Recognized by the State of Oregon
Meating Place was awarded two grants from the Oregon Department of Agriculture to increase meat processing for small local farmers allowing them to expand Meating Right supply, keep cutting their carbon footprint, and serve more of their community.
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.
Meating Right Beef is available exclusively at The Meating Place Butcher Shop and Café — with one exception: our Bacon Bacon Burger is also served at Hillsboro Hops home games all season long.
Press
Revolutionizing the Meat Industry by Returning it to its Roots
Oregon Business
The Meating Place: Providing beef closer to home
Hillsboro News Times
Give the Gift of Great Meat
Meating Place Gift Cards
Share locally raised Meating Right Beef and café favorites. Redeemable at the Butcher Shop and the Café.