Idaho Hunter Finds Purpose and Builds Community with Wild Game Meat Business
In Inkom, Idaho, Josh Hanson saw an opportunity during the pandemic. With major meat processors temporarily closed, Hanson noticed local hunters were left without a place to process their hard-earned game.
A lifelong hunter himself, Hanson took matters into his own hands, saying to his wife, “Let’s build a walk-in cooler and cut game.”
So began Pebble Creek Meats, a homegrown business focused on wild game processing. Hanson learned meat processing from his grandfather, Brent Roberts, a butcher with over 50 years of experience in both commercial and personal meat cutting.
“He taught me everything about meat care and processing,” Hanson said, explaining that his grandfather, now in his 70s, still visits the shop to lend a hand.
In fact, his grandfather’s lessons on hunting and meat care made a lasting impression; Hanson recalls, “I harvested my first elk in 2002 while hunting with my grandfather… I was just amazed and wanted to learn more.”
A Family Affair and Quality Over Quantity
Pebble Creek Meats has become a true family affair, with everyone in the Hanson household pitching in during hunting season. Hanson’s wife, Amber, their kids Payslie, 12, and Paxton, 9, and even his mother Tonya—all lend a hand to wrap, grind, and prepare the meat.
Business has been brisk. With 65 animals processed this year alone, the demand has surprised Hanson. He works mostly with elk, deer, bison, moose, and even mountain lions.
“Every animal is different yet the same,” he explained. Recently, he even butchered a big horn sheep, noting that many people don’t realize “their meat is good and tender.”
Each customer’s game is handled with care, one at a time. Hanson emphasizes that, unlike large commercial processors that grind all meat together, “I handle animals with respect. I use one grinder, one animal at a time.” The result is a quality product that hunters know is truly theirs.
Preserving a Craft and Building Legacy
Hanson sees Pebble Creek Meats as more than just a business; it’s his way of keeping the craft of meat cutting alive in a world increasingly reliant on industrial meat production.
“People have to do it themselves or wait for the big butcher shops to get to it, and then you don’t get 100 percent your own meat,” he said. His dream? To one day turn Pebble Creek Meats into a full-time venture he can pass down to his children.
For now, Hanson’s content to grow slowly and maintain his high standards. “I don’t want to grow too quickly. I never want to sacrifice quality,” he explained, sharing hopes of adding summer sausage and smoked meats in the future.
With an old-school approach and family at his side, Hanson’s making his mark on Idaho, one carefully wrapped package of game meat at a time.
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