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Chicago Steaks- We specialize in hand-cut, Mid-West raised USDA Prime beef. The very best steaks your money can buy. We raise, trim and age our steaks using centuries-old techniques then vacuum-seal each individually locking in flavor and freshness.
At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, USDA Prime beef – in short, the very best steaks your money can buy. We raise, trim, and age our steaks using centuries-old techniques, then vacuum-seal each individually, locking in flavor and freshness. Our steaks are then aged for four to six weeks to develop the complexity of flavor demanded by 5-star restaurants, steakhouses, and discerning steak lovers. We offer wet-aged and dry-aged steaks – according to your tastes – using aging techniques that go back generations. With the largest Dry Aging Facility in the Mid-West we have created a unique flavor profile that is second to none and we are the leader in Dry Aging Beef nationwide. Our steaks are trimmed by butchers the old-fashioned way, hand-carved with expert precision to remove extra tissue and fat. The result is an exceptionally tender and flavorful steak, bite after beefy bite.
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Lobsterboys seasonal Grade A lobsters are held to the most stringent quality control standards imaginable, selected, and graded by our expert team and scrutinized for an unrivaled meat-to-shell ratio and optimal blood protein levels. The result the freshest, most flavorful meat available.
At Lobsterboys, we partner with fearless, licensed lobstermen to wild-catch our lobsters from the pristine North Atlantic. It’s a high-stakes, high-skill pursuit—America’s most dangerous job, according to the U.S. Department of Labor. But courage alone isn’t enough. We follow strict sustainability regulations, returning any lobster that’s too small, too large, or not ready. Because it takes up to 7 years for a lobster to reach harvestable size—and even longer to reach peak flavor. We’re as committed to protecting the ocean as we are to bringing you its best.
