NaKyrsie Meats

05/18/2026

The difference between a good long weekend and a great one?

What’s on the table and who’s around it. We’ve got the first one covered. 🥩

Steaks, sausages, burgers—get the best cuts now before the rush at nkmeats.com.

05/14/2026

Now Hiring: Meat Cutter

At Na*Kyrsie Meats, we believe skilled tradespeople deserve stability and a supportive work environment. Our meat cutters work regular daytime hours in a team-oriented shop where quality matters and people take pride in the work.

We’re looking for someone experienced in whole-animal butchering, cutting, and preparation who wants to keep building their craft.

Apply at https://www.nkmeats.com/careers or stop by the shop to learn more.

Na*Kyrsie Meats in Geneva, Ohio, locally raised meats from Ohio farmers. Dry aged steaks, nitrate free artisan salamis, bacon and hams.

05/05/2026

💐 Flowers are fine.
🍫 Chocolate is pretty good.
🥩 But a great spread is always the right call.

Build a memorable Mother’s Day celebration your way: a proper brunch with nitrate-free bacon, perfectly seared steaks for dinner, or a charcuterie board that lets everyone slow down and take their time.

Find what you need:

Na*Kyrsie Meats in Geneva, Ohio, locally raised meats from Ohio farmers. Dry aged steaks, nitrate free artisan salamis, bacon and hams.

03/25/2026

Whether you have a formal sit-down meal or people pop into the kitchen throughout the day to sneak a slice, Easter dinner deserves a high-quality ham.

Our boneless whole hams are 100% nitrate-free and seasoned with tried-and-true flavors, so the whole family can feel great about enjoying this holiday classic.

Order here: https://bit.ly/4uO63KE

Na*Kyrsie Meats in Geneva, Ohio, locally raised meats from Ohio farmers. Dry aged steaks, nitrate free artisan salamis, bacon and hams.

03/18/2026

We’re hiring! If you want a hands-on role where you can learn the craft of sausage production, consider joining our team as a Production Apprentice.

Responsibilities include:
- Helping with grinding and mixing
- Preparing ingredients
- Supporting equipment setup
- Maintaining sanitation standards in the production space.

If you’re reliable, detail-oriented, and interested in learning how artisan meat products are made, we’d like to hear from you.

📍 Apply here or stop in the shop to learn more: https://www.nkmeats.com/careers

03/06/2026

St. Patrick’s Day comes once a year; your corned beef dinner should be done right every time. ☘

Our corned beef is prepared in-house, using quality beef and a careful curing process that develops real texture and balanced seasoning.

For the best results:
- Braise it in the oven (like a pot roast).
- Cook it low and slow; we recommend 325 degrees for about 4-6 hours.
- Use a Dutch oven or other oven-safe pan with a tight-fitting lid.
- Let it rest before slicing.
- Always cut against the grain.

Available in store now!

02/11/2026

Our tomahawk steaks are unapologetically over the top. Rich, thick, and beautifully marbled, they’re for nights when a regular steak just won’t cut it (read: Valentine’s Day). Available in store only, while they last!

First time cooking a tomahawk? Follow these tips:

🥩 Mind the bone. The long rib bone insulates the meat near it, so expect slightly slower cooking on that side. Rotate the steak as it cooks for even doneness.

🔥 Control, not speed. Tomahawks are usually 2+ inches thick; high heat alone won’t cut it. We recommend reverse-sear or a two-zone approach for more control.

🧂 Season early. Salt at least 45 minutes before cooking (or overnight) so it has time to pe*****te such a thick cut.

⬆ Stand it up. Don’t be afraid to stand the steak on its side to render fat along the edges, especially near the bone.

02/09/2026

We spent the weekend at the Ohio Association of Meat Processors Convention and entered our nitrate-free summer sausage in the annual product competition. We were thrilled that it was named Grand Champion in the summer sausage category and was in the running for Best of Show! 🏆

Recognition like this matters to us because it reflects the care, process, and standards behind every product we make.

Thanks to the OAMP and to everyone who continues to support quality done the right way.

01/28/2026

The strip steak is a classic for a reason. Leaner than a ribeye but still full of flavor, it’s just as comfortable on the grill (for the die-hards braving the cold) as it is in a cast iron skillet (for the rest of us).

Dry-aged for a minimum of 28 days, our strips develop a deeper flavor and a more tender texture through our custom blend of time, airflow, and careful handling. And, they just happen to be on sale right now.

Order here: https://bit.ly/3LPdkID

01/27/2026

Don’t worry, they’re not for humans! Dog owners, it’s time to skip the processed bones and treats at the pet store.

Our knuckle bones are a single-ingredient, all-natural treat that canines love: long-lasting, mentally enriching, and no chemicals.

Get 3 large bones for $10 or 5 small bones for $10. You’ll be guaranteed extra love from your fur baby after they get ahold of these.

Large: https://bit.ly/4bHfyUQ
Small: https://bit.ly/4biPhw5

01/23/2026

There’s a reason your great-grandma used lard to make pie crust. 🥧

Leaf lard—rendered from clean fat around the kidneys—makes pastry flaky, tender, and rich in a way butter alone just can’t. It bakes up crisp, holds its shape, and offers a neutral taste to let the pie filling shine.

Old-school? Yes. Outdated? Not even close.

Try it next time you break out the rolling pin: https://bit.ly/4qFtNOE