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