Last Updated On: November 9, 2024

Hunter Forges Path in Idaho’s Wild Game Processing Scene

INKOM – In the quiet town of Inkom, Josh Hanson has turned a family skill into a business that’s close to his heart. When the pandemic halted larger meat processors, Hanson, a seasoned hunter, found himself stepping in to help his friends and family by cutting and wrapping their wild game.

That small gesture led him to open Pebble Creek Meats, a meat processing shop he runs right from home.

Hanson, who learned the craft from his grandfather, Brent Roberts, says his journey began in the fields. “I harvested my first elk in 2002 while hunting with my grandfather,” he recalls, describing the profound impact of seeing his grandfather care for each piece of meat.

For Hanson, every animal tells a story; he butchers everything from elk to mountain lions, treating each with respect, using one grinder for each animal. This approach ensures hunters get the exact meat they bring in—no mixing or blending in massive machines here.

A Family Affair and a Growing Legacy

Hanson’s dedication to quality is a family affair. His grandfather, who spent five decades as a butcher, often stops by to lend a hand, sharing his old-school techniques.

Even Hanson’s kids are part of the team, learning the ropes early, from grinding meat to wrapping each cut with care. His wife, Amber, and his mother, Tonya, also pitch in, making this business as much a family endeavor as a community service.

Pebble Creek Meats has processed over 65 game animals this season alone, and customers come from as far as Texas and Alabama, drawn by Hanson’s unique approach.

“Every animal is different yet the same,” he explains, noting how even rare game like bighorn sheep offers unexpectedly tender meat.

Honoring Tradition and Looking to the Future

Hanson’s ultimate dream? To make Pebble Creek Meats a full-time business he can pass down. He’s got his sights set on expanding with summer sausage and smoked meats but wants to keep growth slow and steady.

“I never want to sacrifice quality,” he says, summing up a philosophy rooted in care and tradition.

Discover how local meat processors like Hanson honor tradition—visit our homepage for similar stories.

 

About the author

Timothy Woods
CEO / Co-Founder
Timothy Woods holds a Kinesiology and Exercise Science degree from Jacksonville University and is CCC & GMU Certified. He's also the main man behind Carnivore Style. This food aficionado combines science and experience to spread the word about the carnivore lifestyle.
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