From Firehouse to Cutting Board: The Story of Back Alley Meats

Some business dreams simmer quietly for years before the timing is just right. For Dan and Kellee Kriese, opening Back Alley Meats was always in the cards—a blend of Dan’s newly found retirement from 27 years in the fire service and Kellee’s deep expertise in the meat industry. After seeing a need in the area for truly high-quality meats and specialty products, they finally decided to turn their shared vision into reality.

Back Alley Meats opened its doors on May 24, 2024, with just a handful of products and limited cooler space. Fast forward a year, and the shop hums with activity: rows of coolers and freezers are stocked with everything from fresh and frozen meats to “heat & eat” smoked specialties, making it easy for customers to grab something delicious on the go. The menu has blossomed well beyond steaks and chops—walk in today, and you’ll find fresh-baked buns, cookies and platters, meat and cheese trays, frozen pizzas, kuchen, salads, deli meats, wild game processing, and a variety of bundles. Need to feed a crowd? Back Alley Meats can provide smoked and cooked options for gatherings big or small.

What sets Back Alley Meats apart is a steadfast commitment to quality. Hand-cut steaks are prepared to order, never sitting out for hours in a display case. That attention to freshness is a promise Dan and Kellee extend to every product in their store. For them, it’s not just about having more choices—it’s about making sure customers can try something new with each visit, and always know they’re getting consistent excellence.

Every guest who walks through the door is greeted warmly, with Dan and his team striving to ensure that “everyone walks in as a customer and leaves as a friend.” It’s a welcoming, small-town experience—one where shoppers are served promptly and treated like neighbors, not just transactions.

That high bar for quality starts long before anything hits the shelf. Dan insists on sourcing only the best meats and ingredients, and nothing is sold unless it meets his own high standards. “If I’m not satisfied with the quality of a product, it simply doesn’t make it to the shelves,” he says. After all, every purchase is a signature of Back Alley Meats’ reputation.

Like any small business, Back Alley Meats faces its share of challenges—sometimes the biggest hurdle is simply keeping up with demand, especially for the products that “sell themselves.” But the reward is clear in the community’s enthusiastic response. Customers regularly express how grateful they are to have a hometown source for meats and specialty foods—a need that’s gone unmet for far too long.

Giving back is part of the shop’s DNA. Whether it’s donating products for local events or finding creative ways to support organizations, Dan and Kellee stay committed to making a difference, even when a financial contribution isn’t always possible.

As for what’s next? The Krieses have more plans on the horizon, but those ideas are still under wraps. For now, fans are invited to “stay tuned”—there’s more in store for Back Alley Meats.

Dan’s advice to aspiring business owners comes from experience: “Be patient. Rome wasn’t built in a day.” He reminds others that lasting success takes time, persistence, and the courage to try new things, even when failure is possible. Above all, he encourages others not to look back with regret, but to keep pushing forward—because in business, “all successes have failures and all failures have successes.”

Ready to taste the difference?

Back Alley Meats is located at 111 Astrachan Ave. in Volga—just two buildings south of the blue water tower. Until their website launches, you can find updates and mouth-watering photos on their Facebook page, or simply pop into the shop and experience the quality, variety, and hospitality for yourself.