For Brooks, the path to becoming a business owner wasn’t straight — but it was true. Brooks grew up hunting, fishing, and processing deer with his family, he always had a connection to food and community. After a short stint in college, years running a local deli, and time in the oil field, life took a sharp turn when COVID hit. Laid off and back at square one, he found himself working at the town’s longtime meat market — and eventually, taking the leap to buy it.
Now, Brooks is building something lasting in Brenham: a butcher shop with roots in tradition but a vision for the future. From custom-processing deer for families who depend on the meat all year, to bringing HEB-level quality and service to a small-town market, Brooks has poured love and consistency into a business that had changed hands too many times before.
This conversation is about more than cutting meat. It’s about pursuing your dream even when it doesn’t make sense on paper, the role of faith and family in taking big risks, and the pride that comes from keeping a community-fed tradition alive.
Real stories. Real ownership. Real lessons from the field.
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