Food Safety Commitment
PRODUCT SAFETY INFORMATION
At Chicago Steak Company, we take food safety very seriously. Our top priority is ensuring the integrity of our products and the trust of our customers. We use only All-American beef from trusted suppliers with whom we work with to meet or exceed all industry and government standards in the production of our products.


At Chicago Steak Company, we proudly guarantee the food safety of all our beef. We are committed to providing our customers with quality products that meet the highest standards in food safety. To learn more about our commitment to food safety, click on any of the topics below:

Frequently Asked Questions Regarding BSE/Mad Cow Disease
Ground Beef Safety
Product Safe Handling Instructions
Thawing Product
Storing Product
Kitchen Thermometers
Additional Websites for Information
How To Contact Chicago Steak Company


Frequently Asked Questions Regarding BSE/Mad Cow Disease
At Chicago Steak Company, we are confident in the processes we have in place to guarantee quality, wholesome food to our customers. BSE (Mad Cow) agents are not present in solid muscle meat products. Our steaks are exclusively solid muscle meat products and even our ground beef is comprised solely of solid muscle meat steak trimmings. As an added measure of safety, Chicago Steak Company also exceeds established industry standards for product quality and the cleanliness of our plant facilities. Ensuring the integrity of our products and the trust and confidence of our customers remains our top priority.

1) Can a human contract BSE or Mad Cow Disease?
BSE (Mad Cow) is an animal disease. The only way that a person would be at risk for exposure to Mad Cow agents would be if they ingested the central nervous tissue (either brains or spinal cord tissue) of an infected animal. Chicago Steak Company products have NEVER contained any such tissue.

2) Are BSE agents present in solid muscle tissue like steaks or roasts?
No. BSE agents are never present in solid muscle tissue. Our steaks are solid muscle meat products and contain absolutely no central nervous system tissue. Our ground beef also is comprised solely of solid muscle meat steak trimmings.

3) Where does Chicago Steak Company source its beef?
Most of our steaks beef is sourced exclusively in the Midwest Region .

4) Can I be confident that the Chicago Steak Company beef I purchase is safe?
Yes. Chicago Steak Company and its vendor partners exceeds established industry standards for product quality and the cleanliness of our plant facilities. All Chicago Steak Company steaks are solid muscle meat products free of BSE agents and since we do no actual slaughtering of cattle, there is never central nervous system tissue present in our suppliers plant facilities.

5) What safeguards does the USDA have in place to prevent the spread of BSE in the United States?
The United States has employed a triple firewall strategy to prevent BSE. These firewalls provide a strong assurance that BSE will not impact the U.S. cattle supply.
• 1st Firewall - Protecting U. S. borders. The USDA banned the import of cattle from countries with BSE in 1986.
• 2nd Firewall - Aggressive surveillance. USDA veterinarians are stationed at every U.S. meat packing plant to check cattle for any signs of the disease. Any steer or cow demonstrating symptoms that could possibly indicated BSE is condemned, removed from the plant and has its brain tissue tested.
• 3rd Firewall - Controlling what cattle are fed. Since evidence indicates that BSE may have been caused through feeding practices, the feeding of any protein derived from ruminant animals (cow, sheep, goat or deer) to cattle has been banned.


Product Safe Handling Instructions
Proper procedures when handling food will ensure the enjoyment of your products from Chicago Steak Company. Here are some things to keep in mind: Always thaw your products in the refrigerator or one of the other recommended methods explained underthawing your product. Never thaw products at room temperature. Food products will not last indefinitely in the freezer or refrigerator. Always plan to use your foods from Chicago Steak Company in a reasonable amount of time. Do not use the same cutting board or platter for raw meats and cooked meats. Wash hands, utensils, cutting boards and counters that contact raw food. Cook meats to the proper degree of doneness. Ground meat items need to be cooked to the 160 degree F internal temperature. Do not allow cooked meals to stand at room temperature. Always refrigerate leftovers immediately.

This product was prepared from inspected and passed
meat and/or poultry. Some food products may contain
bacteria that could cause illness if the product is mis-
handled or cooked improperly. For your protection, fol-
low these safe handling procedures.
Keep refrigerated or frozen. Thaw
in refrigerator or microwave.
Keep raw meat and poultry separate
from other foods. Wash working
surfaces (including cutting boards),
utensils, and hands after touching
raw meat or poultry
Cook thoroughly
Keep hot foods hot. Refrigerate
leftovers immediately or discard


Sample of the USDA Safe Handling Instructions found on every Chicago Steak Company product box.


Thawing Product
For best results, thaw all meat in the refrigerator. Remove meat from the box and place in a single layer on a tray. Always leave the wrapper on while thawing. Good results can also be obtained in less time by thawing steaks in cold water. Following is a timetable for defrosting meats in the refrigerator

Meat Time in Refrigerator to Defrost (36 to 40 degrees F)
Large Roast 4 to 7 hours per pound
Small Roast 3 to 5 hours per pound
1 inch Steak 12 to 14 hours
Whole Turkey 1 day per 4 to 5 pounds
Poultry Parts 1 day per 1 to 2 pounds

Storing Product
FIRST, keep your freezer as cold as possible. Even a small increase in temperature can shorten the storage life of all frozen foods. SECOND, it is best to leave your steaks in their box to protect quality and freshness. If you do not have room for this, it's OK to remove your steaks from the box and store them in their vacuum package.


Kitchen Thermometers
We always recommend that a thermometer be used when testing for doneness. It is a quick simple way to test that your product is properly cooked.


Additional Websites for Information
www.fightbac.org


How to Contact Chicago Steak Company
If you need to contact Chicago Steak Company for any reason, we are ready to take your call. We have toll-free number for all areas of the company or you can look us up on the Web site.

Product Safety Information Line 1-888-970-1118

Chicago Steak company Difference

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Learn what makes a steak from Chicago Steak Company the Ultimate Steak Experience: Grade, Artisan Aging, Hand Selection & Hand Cut, and Individual Registration.
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Premium Angus Beef - Midwest Raised 

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, Premium Angus USDA Prime beef – a program that has defined excellence in steak since 1963.

Each steak is hand-cut by Chicago butchers with five generations of experience. In short, the Ultimate Steak Experience. Learn More »

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