The Best Companies to Enjoy the Best Beef – Chicago Steak Company

When it comes to beef, there are numerous options to choose from. A brief stroll through the butcher’s department or the meat aisles can introduce customers to a wide range of steak cuts. People have a variety of beef options at Walmart and Target, but that doesn’t mean they will let the confusion get the best of them.

The Chicago Steak Company is a steak-delivery company with roots in Chicago’s Union Stock Yards. They get their beef from the best Heritage Cattle in the Midwest, and their foods have earned numerous honors for their excellence.

Chicago Steak Company serves high-end steakhouses and 5-star hotel chains, as well as the general public, preparing some of their favorites, such as prime burgers and delectable sirloin and flat iron steak. They claim to have the largest dry-aging facility in the Midwest and specialize in wet and dry-aged steaks.

  • Rib Eye- It is unquestionably one of the most valued cuts, beloved by both steak enthusiasts and cooks. The rib eye is a boneless cut that might still have the rib bone intact. Some people leave it because of its fragrant and super-rich qualities, and it becomes a cowboy steak, a popular item on a restaurant menu. The gnaw and gristles, as well as the crispy fat layer, may make it difficult for people to get around this beautiful piece of meat with a knife and fork, but they are instantly taken away by the gnaw and gristles. It all adds up to the finest steak-eating experience user has ever had. Some experts say that the meat is not the jewel that justifies the price of the steak. It’s the excess fat, both on the exterior and within the body. It gives a rib eye cut such a strong taste that each mouthful is a delight.
  • Filet Mignon- It is a must-try steak cut that is a cornerstone of every steak diet. Filet Mignon is the most tender and supple, with a buttery texture that melts in their mouth. Because it’s primarily fat-free, people would only need a knife to cut it through. That doesn’t rule out the possibility of juiciness. It’s a popular steak because of its tenderness and long-lasting freshness.
  • Hanger- The good ol’ hanger is every chef’s secret gem. It used to be a minor player on the menu a few decades ago, but it is now one of the most highly desired things. It has quadrupled in popularity over the years, making it one of the top steak cuts. Each cut looks the part, almost justifying the high price tag. The stomach of the animal is used to make the hanger, and it has an incredibly rich flavor for such a low price.
  • The New York Strip- It is the last item on the list, but it is frequently the first item on a menu. It is not as tender as a fillet or as fat-rich as a rib eye. The New York Strip Steak provides everything with that customer’s desire in one package. This immensely popular delicacy, dubbed the jack of all trades, makes for a wonderful feast.