Casey Miller, co-owner of The Meating Place, bids farewell to U.S. Sen. Ron Wyden (right) following a tour of his retail meat market last summer.

Hillsboro’s local butcher shop is beefing up operations with an investment from the U.S. Department of Agriculture, U.S. Sens. Jeff Merkley and Ron Wyden announced on Thursday, March 28.

The Meating Place, located at 6585 N.W. Cornelius Pass Road, will receive $250,000 to expand operations thanks to USDA’s Meat Capacity Grant Program. Aimed to support independently owned meat and poultry processing businesses, the grant provides funds for local processors to expand, modernize and diversify operations.

Serving an average of 3,000 customers per week, the café and butcher shop north of Orenco Station “plays a vital role” in Oregon’s meat market, according to the senators. As the first operational USDA slaughter and processing plant in the state, the company serves as a certified processor for local, small meat producers.

“Oregon’s family ranchers and farmers should not be at the will of giant conglomerates when they go to process their products,” Merkley said. “It’s only by strengthening our smaller, local meat processors that we can ensure greater competition, help keep food local, and make it a little bit easier for family ranchers to thrive in a challenging market.”

Wyden, who visited The Meating Place last June, helped the local company navigate the bureaucracies of receiving federal processing certification.

“I’ve been gathering with growers and makers … to hear how I can help them dish out more of their Oregon products,” Wyden said. “The Meating Place is the epitome of what Oregonians do best: We grow things; we add value and we sell it. I’ve been working with ranchers for 15 years to stand up Oregon state meat inspection so small farms and culinary businesses can get their products out locally and for less money.”

Using grant funds, the company plans to expand inspected processing capacity and increase services to 290 ranches. Additionally, the investment will allow The Meating Place to purchase new equipment and hire 10 new employees.

According to officials, the initiative ultimately seeks to enhance the availability of locally raised meat in Oregon — while also increasing access for small, medium-sized, and underserved ranches to inspected meat processing facilities.

“The Meating Place is thrilled to be the recipient of the 2023 USDA Local (Meat Capacity) grant. With these funds, The Meating Place will be able to meet the needs of local ranchers with additional processing and packaging,” Casey Miller, owner of The Meating Place, said.

To learn more about The Meating Place, visit meatingplacepdx.com.