The Meating Place first opened in 1974 and was in business until 1998.  It re-opened in 2011 as a small custom meat shop and within a few years expanded into a 20,000 sq. ft. store offering smoking, curing and sausage making along with a separate cafe.  Now with their own herd and ability to process other small rancher’s meat, they are working to reduce the carbon footprint of meat packing and slaughterhouse processes.  Their beef goes “straight from our farm to the Meating Place where it’s cut and wrapped for customers without ever hitting a piece of plastic.”   The huge meat market was in a separate building just down a small hill from the good-sized café.  It offered plenty of indoor and outdoor dining spots and also did a healthy take-out business.  It takes a while to get your order so many have learned to call ahead or order online.  Music was in the background and a huge mural filled one wall.  The kitchen was next to the long order counter and mostly walled off from view.  The smells were fantastic as you entered and Frankie enjoyed all the pig decorations.   They are open Tues through Sunday for breakfast and lunch from 9 to 3.   A special sandwich is offered some days and many are available in a half size.  The sandwiches and burgers come with a bag of chips and a pickle spear.  If I lived nearby I’m sure I’d shop at their market because I admire what they’re doing.  Not so sure about their sandwiches but it’d be worth it to try a burger and if you do please let me know how it was. Continue reading →