Heck’s Meats – Colby Ingram Keeps an Icon Open

By Rachel Dahl -- When Colby Ingram was twelve-years-old and could barely see over the counter, he was working in the family business learning to cut meat. His mother Luanne worked for her cousins at York Meats and during the summers and all through high school he was working at either Lahontan Valley Meats or York Meats. “That’s my family,” said Ingram, “so this whole thing is kind of natural.” Ingram had originally come in to Heck’s to help out the former owner with back-up support and some management of the business. “Over the next few months we realized it would be better to work out a purchase arrangement and its just better for all of us.” A lifelong resident of Fallon, Ingram went to a junior college in southern California to play baseball after high school.  He followed that up by studying criminal justice at UNR and says he really was just trying to figure out into what industry he would land. “I’ve always wanted to own my own business, especially in my hometown,” said Ingram. “But this is a whole new experience, I’m used to coming in and cutting meat and going home and not worrying, but now it’s a lot different.”  He said he feels like Heck’s is a part of the community that is important, “and we want to make sure it’s always here.” With that in mind, and together with his fiancé Brittney, who is the daughter of Tootie and Wes Washburn, Ingram intends to support other local businesses at Heck’s as well. The store is currently carrying local honey from Rau’s Bees and Andersons, farm fresh eggs from the Lahontan Valley Layers, Sandhill Dairy milk and cheese.  “Isidro (Sandhill Dairy) is now making a Nevada Cheddar cheese and we also have that in the case,” said Ingram.  They also carry the gluten free teff flour from the Desert Oasis Teff & Grain growers. Ingram talks about the importance of local producers being important, especially when it comes to food and meat.  He says in a big store the products just are not the same as food that comes straight from the farm or ranch. “It’s just not the same quality, there are so many different channels and places the food passes through before it even gets to the store,” he said.  “That’s the good part of having Heck’s here in our community, but really it’s also the customer experience.” He says his favorite part of being at Heck’s is working behind the counter, breaking down a large piece of beef, and having a customer come in who needs something particular. “I love stopping and helping that person find exactly what they need.” Heck’s Meat Company is located at 250 South Maine Street and is now open on Mondays from 10:00 a.m. to 4:00 p.m. Additionally, they are open Tuesday through Friday 9:00 a.m. to 5:30 p.m. and Saturday from 8:00 a.m. to 4:30 p.m. They can be reached at 423-2241 or www.Hecksmeat.com and on Facebook @HecksMeatCompany.