Delivery is Free on orders over $75.

ASK THE BUTCHER

Order & Delivery FAQ

How can I order?

You can place your order by emailing [email protected] once you've got your order ready. Please note we do not take orders over Facebook or Instagram!

How Far in advance do I need to place my order for delivery?

Please place your order prior to 4:30pm to ensure next day delivery. We deliver Wednesday - Saturday. Orders can be placed throughout the week however orders from Saturday - Tuesday will be delivered on Wednesday. Please email Eric, our manager at [email protected] or order through our online store and choose the delivery option at checkout.

Can I place an order on Sunday or Monday?

You can via email however we are CLOSED Sunday and Monday at this time, and you may not hear from us until Tuesday when we are back in the shop and filling order requests for delivery Wednesday.

How will my order be packed if it is delivered?

Our meat is shipped fresh, never frozen (both to island and our store, and to you when you order for delivery). Our delivery partner ensures a cool and comfortable ride for your purchase, delivered straight to your door. For an additional $1/bag we can package your order in vacuum sealed packaging. *This is recommended for larger orders or orders that you do not plan to eat within 48 hours.

Is there a minimum order or delivery fee?

There are no minimums to place an order for delivery, however a delivery fee will be charged based on your location.

Where do you deliver on island?

Island-wide.

Do you ship any of your merchandise or spice/sauce products internationally?

Unfortunately at this time we do not ship internationally.

What methods of payment do you accept?

We accept cash, all major credit cards (including AMEX) and Carnivore Gift Cards *sorry, no C.O.D. for delivery orders. If you are using a Carnivore Gift Card over the phone or through email, please ensure to have the physical card and the code on the back to confirm the card.

I don't see what I am looking for. What should I do?

Sometimes, in different areas of the world, cuts have different names. Take NY Strip Steak for example; this can also be called a Club Steak, a boneless strip steak or a Kansas City Steak if it is bone-in. At Carnivore, we call it a Striploin. If you don't see what you are looking for, we may just call it something different. We strive to carry a wide selection of delicious cuts, so we likely have what you want, in the event that we don’t have exactly what you’re looking for we will try to find you a suitable alternative from our case.

Is there somebody I could speak to and ask any questions I have?

Absolutely. We hope you read through the FAQ page and have most of your questions answered, if there is a question you do not see here – feel free to call or email the above contact information.

SHOP TALK FAQ

I haven’t tried Carnivore yet, what should I order?

That’s kind of like walking into a bar and asking the bartender what you should drink...it’s really up to you and your preferences. What meat are you interested in? What is the occasion and how many people are you cooking for? Are you looking for a few steaks and chicken for the grill or something a little more on the wild side like game meat? Do you need ingredients for a dinner for two, or a Sunday roast for the whole family? If you’re unsure you can always start with what’s familiar like our custom burger blends and hand-made sausages and work your way up from there. Whatever you’re in the market for the team at Carnivore is here to help guide you on your path for meal-time magnificence.

What is the best cut of beef?

That depends, do you want something lean and tender like a tenderloin that you could cut with a spoon? Or do you want something you throw on the grill and really sink your teeth into like a bone-in ribeye? A common misconception is that the more expensive the steak the better it is, but that’snot necessarily true. Tenderloin is delicious and melts in your mouth but it’s very lean and won’t have nearly as much flavor as a well marbled ribeye. Denver steak can be a bit on the firm side for a grilling steak but of cooked properly and sliced correctly to serve, it’s one of the most flavorful steaks available and at a very reasonable price. No matter what your taste, skill level or budget we’ve got the right steak for you.

What quality of meat do you use?

Grading is the way that the USDA informs customers about the quality of meat. The three main grades that exist are: Prime, Choice and Select. Prime grade also has a sub-grade known as Ultra-Prime or Prime Plus which is the top 1% of the top 1% of beef produced in the US. We only use Prime and Ultra Prime beef at Carnivore Premium Meats. So, we’re only going to explain that one.

Prime: This is the very best beef on the market and the quality that you would find in the most high-end steak houses. We pride ourselves on offering our customers the best. That’s what separates us from everyone else. For the most part, the items we independently import and carry at Carnivore are only available at Carnivore and you will not be able to find the quality or unique cuts we provide anywhere else on island.

What is dry aged beef?

We could write a book on dry aged beef, in short – it is a process where beef is aged from 30 days or more in a temperature and humidity-controlled environment which breaks down the muscle fibers in the meat. This results inmoisture evaporation, concentration of flavor and formation of beneficial bacteria (like the kind that you would see from blue cheese) to improve the taste, texture and aroma of the final steak. The aging process can vary in length and will determine the tenderness and taste of the finished product. Meat is about 75% water, when that evaporates the result is a more concentrated flavor that can be described as nutty in the earlier stages of age to a hint blue cheese and a more tender mouthfeel in the later stages. We have a variety of aged meats and have a dry aging chamber in our shop that we proudly tend to in 30, 45, 60, 75 and even 90-day increments. We highly recommend trying something that is dry aged if you haven’t before but start around the 30-day mark and work your way up.

What sets your sausages apart?

Berkshire pork comes from heritage breed pigs. With a long history that goesback some 300 years in England, this black-and-white pig is highly regarded for juicy, tender, and flavorful pork which is heavily marbled with fat. Known as Kurobuta pork in Japan, Berkshire is to pork what wagyu is to beef. Why is this important? Well we only use Berkshire pork as the base for our sausages which are prepared fully in house using real ingredients, premium seasoning and spice with no artificial fillers or binders. We carefully craft these larger than life sausages and like to get a little creative with some of the mashups we flavor our sausages with. These flavours are always changing but one thing stays the same, the integrity of the ingredients.

What is game meat and why should I try it?

There are a multitude of benefits to choosing game meat. Game meat contains no carbohydrates and has more protein and a lower fat content compared to the meat of your average livestock: in average venison has 1.4%, beef 2.0% and pork 4.9%. The type of fat is also different. While meat from general livestock can sometimes contain high levels of saturated fat, game meat has an estimated five times the polyunsaturated fat content compared to the meat of domesticated animals. The calories in venison either come from proteins or from fat, since it contains no carbohydrates at all. Therefore, it’s a great source of lean protein. Game meat also does have a richer and more intense flavor than domesticated meat (the same way grass-fed beef is more flavorful than grain-fed. We also proudly carry grass-fed beef).

What are your “Ready-to-Eat” items and how do I cook them?

Our premium Ready-to-Eat items are designed to offer the ultimate in convenience without sacrificing quality. We painstakingly prepare, season, cook and portion items with their sauce such as braised lamb shank, osso bucco, short ribs and more so that you can serve restaurant quality dishes at home in no time. Just drop the sealed package in a pot of simmering water for 15 minutes while you prepare your side dishes. Once your sides are on the plate, remove the package from the pot and carefully open it with scissors. Place the meat on the plate, pour the sauce over top and just like that, dinner is served!

What does “All Natural” mean?

All natural refers to meat that has been given no hormones and no antibiotics. We carry a wide range of all-natural meat options, just ask!

Do you really make all your own goods?

Yep! We procure all of our sausages in house upon receiving the meat, of course. We make all of our own bone broths, tallows and fats, spices and sauces! For our Ready-To-Eat items, we prepare the products used in length so you can enjoy a gourmet meal without spending endless hours in the kitchen. Some items, such as anything braised, took 6+ hours to prepare so it falls off the bone after simmering for only 15 minutes in a pot at home! You’re welcome!

Do you really make all your charcuterie in house?

We sure do! Everything from dry cured sausages and salamis to pâtés, terrines and whole muscle cuts like prosciutto, bresaola and coppa. We’re always exploring new styles and flavors of cured meats to expand our selection so check back often for new items.

Can I vacuum seal different types of meats in the same bag?

Unfortunately, we do not offer that option, nor do we recommend it. Each meat is special in its own way with robust flavors and variables such as aged meats that deserve their own packaging to honor the flavor.

How many pieces of meat fit into 1 vacuum bag?

This is tough to answer because each cut of meat varies in size. Let us know if you’d like your items vacuum sealed and we will give you total upon ordering.

When I received my meat, it was brown in color. What should I do?

Brown coloration is normal when meat is under vacuum sealed conditions and not exposed to any oxygen. Once, your package is opened the red color should return to the meat within 10-15 minutes.

Can you make a special cut for me?

Absolutely! We’d be happy to, just give us a call and let us know what you’re looking for. If we’ve got the item in stock and available, we can have it ready for pick up at your convenience. If it’s something that requires a little more prep time, we will let you know.

Can I special order in something that you don’t currently have on your menu?

Definitely! Please note that this requires a little more time and is subject to availability and country of origin, as there are regulations on what is able to be imported here. If we can make it happen, we will!

Carnivore At Home FAQ

How long do your products last at home?

In standard Carnivore Butcher’s Paper, your meat will last 3-4 days. For an extra buck a bag, the vacuum sealed meat will last 5-7 days in your refrigerator if left in the original sealed packaging. If you opt for freezing meats that are vacuum sealed and they have not been previously opened or exposed to air, they can last 6+ months.

When should I season my meat?

You should season your meat when you remove it from the fridge and packaging 30-45 minutes before cooking. This will allow the meat’s internal temperature to rise slightly so that it cooks more evenly and gives the seasoning time to penetrate below the surface of the meat.

How long do I cook my steak?

Well, this is a matter of personal preference and there is no right or wrong answer. Also, variables such as the method of cooking, cut of meat, thickness, and if the meat is bone-in or boneless all play important roles in determining the cook time. We recommend you invest in a digital meat thermometer and familiarize yourself with our handy temperature table to determine the best cook times for your taste.

Should I cook my meat in a pan or on the grill?

Both methods work great and have specific advantages. Live fire and charcoal grills impart a unique flavor that cannot be imitated, while gas grills are incredibly fast and convenient. Cooking in a pan wins points for convenience and often provides the best sear because the meat has full contact with the pan’s surface area. Not to mention, cooking in a pan also has the added bonus of being able to retain copious amounts of butter and aromatics for your meat to cook in!

Should I grill with direct heat, or indirect heat?

Each type of heat has a different purpose and sometimes a combination of both is required. Direct heat is best used if you’re looking for a hard sear as with steak, burgers, chicken etc. We recommend starting over medium-high direct heat to attain those coveted grill marks on the outside of your protein, then once the desired crust is achieved you can move your meat over to indirect heat which will slow down the cooking process and allow your meat to cook more evenly without burning. Indirect heat is better for low-and-slow cooking such as smoked briskets, tender pork ribs and pull apart beer can chicken. Indirect heat will not render the same “sear” as direct heat but will almost certainly provide a more tender, juicy end product.

After cooking, how long should I let my meat rest?

A general rule of thumb is that you should rest your meat for up to half the amount of time it cooked. So, if you cooked a steak for 8 minutes (4 minutes per side) you should rest the meat for four minutes before slicing or serving. The purpose of resting is so that the juices can redistribute back into the meat instead of pooling on your plate. This applies for all types of meat including pork, chicken and fish, not just steak and you should never, EVER cover your meat with tin foil while resting as this will cause your protein to steam and potentially overcook.

I have other questions about cooking some of your products at home, what should I do?

We are working hard behind the scenes to gather cooking Carnivore Certifiedcooking instructions for all of our products. If you have a question about something we have not answered here, please don’t hesitate to Ask The Butcher in person when you purchase or email our awesome manager [email protected] and we will do our best to get you the information you need. For our members, we send out recipes every month that include our products and we recommend signing up to receive awesome perks, such as our famous Monthly Meat Club box and other goodies that will bring your grilling game to the next level.

Membership FAQ

What is the Carnivore Membership?

At Carnivore, we have 4 memberships to choose from that vary in perks suchas sign up gifts, discounts, monthly meat boxes, exclusive recipes, guaranteed space in our dry aging chamber and premier access to cool events. You can see all the membership packages and benefits here.

How do I sign up?

We have made the sign-up process extremely easy! Purchase the desired membership securely in our online store and start reaping your rewards!

Can my significant other use my membership?

When you purchase a membership with us, your whole household can utilize it! We want to ensure the whole family can come into our shop and enjoy the Carnivore Experience.

How am I billed?

Our secure online store will bill you monthly from your sign-up date and you will be given an access username and password upon registering. The system will bill you monthly and you will be able to log in to our member dashboard to see past purchases and information regarding your account.

My username and password doesn’t work, how can I log in?

You can reset your password with ease, if that doesn’t solve your issue, please contact [email protected] to let us know.

I purchased a membership that includes a monthly Meat Club box, how do I receive that?

We will send you an email at the beginning of the month that lets you know the contents of your meat box, instruction on pick-up or delivery and an exclusive recipe to enjoy the box with. Due to freshness of the box, you will need to arrange pick-up or delivery within a 1-week window from the drop date (the 1st of the month, unless that falls on a day we are closed).

Can I choose what is in my monthly Meat Club box?

Unfortunately, the Meat Club box is pre-arranged and carefully planned to showcase a variety of awesome products we carry. Some boxes will have timely themes, others will include something you may not have tried before and we encourage expanding your palette with us, we won’t let you down!

What if I can’t collect my monthly Meat Box in time?

If it is a matter of being off island, please contact us in advance to let us know. If you are unable to collect but still on island, we can always arrange your box to be delivered. If both of these options have not satisfied your answer, please contact [email protected] to discuss alternative options.

I would like to gift my monthly Meat Box to someone else or have someone else collect it for me, can I do this?

We hope you would want to keep the goodies for yourself, however if it is a matter of you being off island and having someone retrieve your box that is out of your household to hold it for you, please contact [email protected] in advance to let us know and find a solution for you.

I would like to cancel my membership – how do I do that?

We are confident that once you become part of the Carnivore family, you will not want to leave, however if it is a matter of needing to cancel, please contact [email protected] to discuss as we handle cancellations on a case by case basis.