From Our Editors
In 1993, Casey Miller got his first job at The Meating Place, a local meat market that first opened in 1974. Then a freshman in high school, Casey started sweeping up the Hillsboro butcher's shop part-time, but by graduation, he had worked his way into an assistant-manager position. The shop closed its doors in 1998, but Casey and original owner Steve Crossley teamed up to reopen the custom meat-cutting business and showcase meat exclusively sourced from area farms. Following family recipes, the butchery smokes all sorts of proteins, including beer sausage, salmon, and jerky, and carves sustainably raised beef and pork into custom cuts or busts of George Washington. Hunters and fishermen also turn over their own wild game for The Meating Place pros to process. Butchers grind locally sourced alpaca meat, fresh or smoked bones, and seasonal vegetables into raw dog food that makes pets' coats shine and teeth glisten while also encouraging healthy digestion.