Your Questions, Answered.
Where in Ohio is Na*Kyrsie Meats’ beef and pork sourced?
We buy locally raised whole animals from a few select farms. The majority of our beef comes from Jefferson, Ohio, and our pork from Geneva, Ohio.
Is your meat grass-fed or organic?
Our beef is finished on non-GMO grain. We choose to specialize in succulent dry-aged meats, making salamis, ham and bacon that are produced with no form of concentrated nitrates or celery powder and sausages that are created with whole spices ground fresh in-house.
What are the benefits of NaKyrsie's dry-aged beef?
Controlled temperature, humidity, and airflow allow dry-aged steaks to develop a deep flavor and satiating texture. As the beef ages, moisture loss concentrates the flavor while natural enzymes tenderize the meat from the inside out. Our goal is to give you the best steak you’ve ever tasted.
Why do your smoked sausages and hot dogs contain nitrates?
We strive to make every product the best you’ve ever had. After much experimentation and recipe variations, we ultimately weren’t happy with the texture and “bite” of our sausages and hot dogs without nitrates.
What are the natural flavors in your nitrate-free products?
They are antioxidants derived from citrus extract, pomegranate extract, and rosemary extract that help hold the natural color of the meat and provide antimicrobial/antioxidative protection.
What is the shelf life of your salamis since they don’t have nitrates?
Our salamis and summer sausage have a shelf life of 12 months from the date of packaging. Kabanosy snack sticks have a shelf life of 6 months from the date of packaging.
How do I store my salami after opening?
Follow these steps to store our salami:
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Remove the resealable label, unroll the black paper, and remove the salami from the vacuum bag and discard vacuum bag. (Why do we recommend this? Moisture from the product evaporates, condenses on the plastic, and drips back onto the meat, which leads to mold.)
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Cut one end off, score the casing with a knife and pull it down just enough to slice what you need.
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When you're done, pull the casing back up over the cut end.
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Roll the salami back up in the black paper and store it in your crisper drawer.
The special black wrap we use is designed to protect the product; use it, and your salami will stay in great shape for a long time.
Does your meat come frozen?
It depends on the product, the time of year, and where we are shipping it to. Since we are a whole-animal processor and cannot make every product every day, we do freeze some of our products. Our steaks, pork chops, bacon, smoked sausages, and salamis are usually shipped fresh. In hotter months we may freeze these items before shipping.
Do you use dry ice?
No. We’ve found that dry ice tends to freeze everything in the package. Our goal is to keep your items at a safe temperature without freezing them, so we use ice blankets.
Do my salamis, summer sausage, or kabanosy need to be refrigerated?
No, they are shelf-stable. Summer sausage and kabanosy are semi-dry items, and they will need to be refrigerated after opening.
Who do you use to ship?
We use 2-day shipping through UPS.
Do you offer free shipping?
No, we do not offer free shipping. We keep our online meat prices identical to our in-store pricing rather than inflating costs to hide shipping fees.
I placed an order Thursday morning and have not received any tracking information yet. What’s going on?
We ship Monday–Wednesday to avoid products spoiling over the weekend. Any order placed after 12 p.m. on Wednesday will ship the following Monday.