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About The skanner. (Portland, Or.) 1975-2014 | View Entire Issue (Sept. 28, 2011)
MBE 2011 cason’s Fine meats: old-Fashioned Service, ‘New Economy’ Values me.” His coolers are piled high with gourmet grass-fed beef and other items most com- heotis Cason’s new meat market on monly found in more costly grocery stores. North Denver Avenue has only been Yet Cason’s also offers traditional soul-food open for two months, but it’s already staples like fresh pigs feet and smoked back earned five-star reviews by customers. fat – all at bargain prices. Offering fresh, organic beef, pork and “I’ve been in the meat business for 40 poultry — just steps away from the Paul years,” Cason says. “There’s a lot to it – Bunyon statue in Kenton — Cason’s Fine you’ve got to work your product, you’ve Meats is a marriage of old-fashioned service got to know your product.” and new economy “locavores.” Cason says all the beef is cut on the prem- In fact Cason’s is a textbook example of ises from whole animals; he makes special how an entrepreneur with a valued product deals for customers who want to buy a side of beef, a quarter or other large quantities. He and his staff also offer old-fashioned “family packs” that include different cuts of beef, chicken, pork and more, packaged to feed a house- hold. His specialties, Cason says, are his home-made Country —Theotis Cason Breakfast Sausage, and his barbequed ribs, smoked right outside the front door. – and a great business plan – can attract “You have seasonal product in the meat dedicated customers across racial and eco- business,” he said. “We’re still in the rib nomic boundaries. season but we’re getting to the steak season So what are his secrets to business success? – people will be more inside cooking the “Timing, and a key location – this has round steak, the roast, ox tails.” been a meat market here since the 1950s — Cason says part of the reason he can offer back then it was a stockyard here,” he says. such good prices is that he and his staff have “The neighborhood is rising up and the eliminated the middle man. people have missed this – the last meat mar- “For the beef, we bring in whole cows, we ket was closed down over two years ago,” cut from the cows – nothing’s boxed up, Cason says. “The people are just embracing nothing’s pre-packaged,” he said. By Lisa Loving Of the Skanner news ‘I’ve been in the meat business for 40 years. There’s a lot to it – you’ve got to work your product, you’ve got to know your product.’ PHOTO BY T Theotis cason Cason says creating a business plan is important in starting a storefront service with such a high overhead – and specialized training needs – as a full-service butcher shop. “You’ve got to work your plan, don’t let your plan work you,” he said. Cason says he has never been able to cap- italize on any of the government programs to help small businesses – he opened Cason’s Fine Meats without any bank loans or any help outside the family. “This is all out-of-pocket and planning ahead,” he says. “This is working for years in the business and knowing what is needed and planning ahead.” “The thing is the community – the people who are brave enough to come in here and see what I have to offer, that’s where the help is coming from.” Cason’s Fine Meats is at 8238 North Denver Ave., just off the Kenton/North Kenton Avenue Max Lines. Reach them at 503-285-4533 or on Facebook. September 28, 2011 • the Portland Skanner • Minority Business Enterprise • Page 5
