ChefsFeed Indie Week's Chicago Night Out

A photo recap of all the magic hosted at Publican Quality Meats by butcher Rob Levitt and Beef. It’s What’s For Dinner.

June 3, 2019 ● 2 min read



One of the reasons we love our pop-up dinner series ChefsFeed Indie Week so much is it allows us to build more community in the restaurant industry. Over the course of each 4-day event, we give the 24 chef attendees the rarest of all days off: Saturday.  Our recent event in Chicago was no exception, so we treated them to a butchery demo and dinner at Publican Quality Meats courtesy of our friends at Beef. It’s What’s For Dinner. on behalf of the Beef Checkoff. Here's a peek behind the scenes.






Publican Quality Meats butcher Rob Levitt taught the chefs how to fully utilize an oft-overlooked beauty: the  Chuck Roll. "Beef will show you who's boss," he says. "They are big animals and there's a lot more to fight you if don't know what you're doing. You have to keep in mind all the things like leverage, using your knife, and the techniques of butchery really come into play."







Chefs Francis Ang (Pinoy Heritage, San Francisco) and Steve Samson (Rossoblu, Los Angeles) look on as Rob gives the DL on how to carve out a Chuck Roll to cut into Denver Steaks, Sierra Steaks, Chuck Eye Steaks, and Boneless Country-Style Beef Ribs. "Traditionally the Chuck is divided into big cuts for stewing or grinding. Here, we dig a little deeper and pull a lot of little cuts out that are great for quick cooking, great for steaks, and are very flavorful, unique pieces we like to show off."

After the demo, the chefs got to chill at Publican Quality Meats where they were treated to five-courses at the communal tables set up in the store and got to sample Levitt's handiwork.


"If you give the Boneless Country-Style Ribs a good marinade and a good hard grill they have a ton of flavor and are a really fun, less common cut." says Levitt. He paired them up with fava beans, marinated cucumber, charred spring onion, and sesame seeds. 

"The Denver is a really well-marbled piece of meat that sits right behind the neck bones. Some people like to slow cook it, but I prefer to cut it into steaks. You can either cut blocks and sear it or cut it into long thin strips that are kind of like Hanger Steaks."