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Longtime butcher shop reopens in NE Portland

July 2, 2019

For more than 40 years, Theotis “Uncle Theo” Cason has been providing flavorful and fresh, all-natural products at his company, Cason’s Fine Meats. Founded in 1975 as a family-owned, first-generation company, Cason’s Fine Meats has transitioned through six different storefronts over its lifetime––with the latest now open at the new Alberta Commons at 5015 NE MLK Jr. Blvd.
Born and raised in the Albina neighborhood of North Portland, Uncle Theo finds special meaning at the new location at Alberta Commons––it’s the intersection where he grew up watching movies as a kid. Now it’s where he greets customers and sells top-quality, locally sourced meats, including beef from Oregon Natural Meats, pork from Carlton Farms and chicken from Draper Valley––all raised without added hormones, chemicals or additives. Cason’s Fine Meats also provides full-service butchering of cows and pigs; catering; specialty dog food; wholesale meat to restaurants; and holiday items like turkey, lamb and ham. The aroma of Cason’s smoker out front, grilling up succulent ribs and chicken, entices anyone in the neighborhood to stop in. He also has a full kitchen inside.
With open arms, Uncle Theo has managed to create a village everywhere he has set up shop. Described as loving, gentle and honest, Uncle Theo has always treated each individual customer as his top priority, building his business on positive word-of-mouth referrals from customers who keep coming back. He loves providing service to people—not just giving them what they ask for, but also explaining how to prepare it and cook it.
Through this approach, Uncle Theo offers a personal touch while providing people with exactly what they need. As a local, community-based, hands-on company, Cason’s Fine Meats seeks to fulfill something beyond a physical hunger and a foolproof recommendation for how to prepare a steak. It looks to also satisfy an emotional and psychological hunger within the community. Uncle Theo mentors youth in the community, training and developing them as future butchers. His philosophy is simple: provide good flavor and you’ll make people happy. He’s been able to feed his family and a lot of other families, and that’s what gives him satisfaction.

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