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An Interview With Matt Crowley, Owner Of Chicago Steak Company

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Below is our recent interview with Matt Crowley, owner of Chicago Steak Company:

Q: What makes a great steak? Can you educate our readers?

A: When it comes to making an awesome steak, you’ve got to start with great quality beef and then make sure you cook it properly. Great quality steaks come from cattle that raised on a natural, healthy diet in spacious conditions that allow them to roam about comfortably. Those conditions will result in beef that is well marbled (those fat flecks inside your steak) and that means they will be packed with flavor. When shopping for steaks, make sure you look for the USDA Grade. USDA Prime is the best and represents the top 2-3% of beef in the US. Additionally, you want to look for aged beef instead of fresh beef. By aging a steak, you allow it to break down a bit and it results in a more tender, juicy, and flavorful steak. To summarize, I’d look for an Aged USDA Prime Steak that is responsibly & sustainably raised. When it comes to cooking your steak, we’ve got a wealth of information at Steak University on how to cook your steaks properly, but cooking a steak to medium or medium-rare is the ideal way to get the maximum flavor and tenderness without drying out the steak.

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Q: Can you give us more insights into your current offering?

A: We offer a variety of steaks and gourmet meats including beef, chicken, pork, and fish. Our focus is on the best of each category so we offer gourmet cuts like Tomahawks, specialty items like Berkshire Ham, Kobe-Wagyu Steaks, massive 32oz Australian Lobster Tails, Angus USDA Prime, and aging options in both wet and dry aging. Our specialty is our Aged Angus USDA Prime steaks which represent the top 2% of beef in the United States. All of our steaks have our four points of distinction: Grade, Hand Selection & Hand Cut, Aging, and Individual Registration.

Q: What can we expect from you in next 12 months? What are your plans?

A: At Chicago Steak Company, we pride ourselves in our dedication to high-end quality foods, and that doesn’t stop with steak! With our recent launch of our partner company Maine Lobster House, our offerings to our customers include fresh, sustainable, and healthy seafood. We are looking forward to expanding our horizons by having the opportunity to better serve our customers so that they can rely on us for trusted, quality foods, be it steak, seafood, or more!

For us, education is a foundational pillar at the core of our business values – we believe that an educated customer makes a happy customer. We have been dedicated to providing our customers with steak-related content through our Steak University educational website. In 2023, we have double downed our initiative to create more content than ever, and most importantly, to deliver it to our readers in easy, accessible, and innovative ways. We are changing the way that we teach by converting old and new content into bite size bits of information that our customers can easily digest and understand. We are expanding our content not only to our Steak University website, but across all media platforms and through numerous different mediums, such as videos, articles, recipes, blogs, and short form clips.

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Q: What is the best thing about your organization that people might not know about?

A: Although it’s difficult to pick only one thing that is amazing about Chicago Steak Company, I’d have to say the sense of community and determination of our team. For almost two decades, we have built a loyal customer base who entrust us to provide them with the highest quality beef in the country, all thanks to our team who work tirelessly to provide the best possible experience to our valued customers. Our team also works together to come up with fun, new, and creative ways to engage with our customers across numerous different platforms.

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