Northwest Meat Company

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Northwest Meat Company Dedicated to providing the highest quality cuts of meats to a variety of businesses: restaurants, clubs, bars, hotels, and more.

Northwest Meat Company is a family owned and operated Meat Company serving the finest restaurants, hotels, and country clubs, and food institutions throughout the greater Chicago area. For more than 60 years, Northwest Meat Company has been a purveyor of the finest quality meat products; the premier meat vendor and distributor you can trust and rely on.

Some of the most important w**e decisions begin at the butcher block.City W**ery Chicago’s Chef & W**emaker Dinner: Harv...
10/22/2026

Some of the most important w**e decisions begin at the butcher block.

City W**ery Chicago’s Chef & W**emaker Dinner: Harvest takes place October 27, bringing the kitchen and cellar into the same conversation.

For chefs, a paired menu changes how a protein is evaluated. Marbling influences how the w**e meets richness. A hard sear adds browned and charred notes. A slow braise changes the weight and texture of the course. The sauce brings its own acidity, sweetness, smoke or spice into the glass.

When the chef and w**emaker develop a course together, four relationships shape the work:

• Fat and tannin
• Char and bitterness
• Sauce and acidity
• Portion size and the pace of the dinner

Northwest Meat Company works earlier in that process. Cut, thickness, portion weight, trim and cooking method give our butchers the information needed to prepare the protein to specification for the dish.

At a harvest dinner, every choice should lead in the same direction—from the first cut to the final pour.

Here’s to the Chicago chefs and w**emakers building fall menus one deliberate course at a time.

**emakerDinner **eryChicago **ePairing

Two times belong on the prep sheet: 6:30 p.m. and 10 p.m.Zoo Brews: Howls and Growls takes over Lincoln Park Zoo Friday ...
10/21/2026

Two times belong on the prep sheet: 6:30 p.m. and 10 p.m.

Zoo Brews: Howls and Growls takes over Lincoln Park Zoo Friday and Saturday, October 23–24. The 21+ Halloween event runs from 6:30 to 10 p.m. with craft b**r and c***r samples, live pumpkin carving, costume contests and themed zones.

For restaurants near the zoo, 6:30 shapes the pre-event table. Guests have somewhere to be, so reservation pacing and dishes with predictable pickup times matter.

At 10, attention shifts to the bar and late-night kitchen. Distance from the zoo, closing time and menu determine whether that second window belongs in the plan.

Before the weekend, review:

• Reservations between 4:30 and 6:15
• Dishes that move cleanly through the pass
• Bar coverage after 9:30
• Kitchen-close and last-call timing

Northwest Meat Company works with restaurants across a city where every major event brings its own service clock. For Howls and Growls, the reservation book has two times to watch.

10/20/2026

A chef’s influence reaches far beyond the plates carrying their name.

An experienced chef corrects a dish without stopping the line, explains why a cut needs different trim, asks for one more taste, and resets the plan when the ticket board fills. Those moments shape the cooks beside them and the standards the kitchen carries into every service.

On International Chefs Day, Northwest Meat Company recognizes the chefs who turn experience into knowledge their teams can use.

We hear that expertise in the details chefs bring to our team: how a cut should arrive, how each portion needs to perform, how much preparation the kitchen can absorb, and when the order needs to reach the cooler.

To the chefs across Chicago who lead through preparation, judgment and example: thank you.

Tag a chef who taught you something you still use today.

Looking for a local meat supplier for your restaurant or venue that you can trust. Check out the website and download th...
10/18/2026

Looking for a local meat supplier for your restaurant or venue that you can trust. Check out the website and download the product catalog. https://www.chicagowholesalemeats.com/

Give us a call if we can help elevate your customer experience with delicious high-quality meats. (312) 584-5674

“Bone-in pork chop” identifies the cut. A restaurant specification also needs a target weight, thickness, trim and pack....
10/15/2026

“Bone-in pork chop” identifies the cut. A restaurant specification also needs a target weight, thickness, trim and pack.

Each detail reaches a different part of the operation:

• On the same grill and from the same starting temperature, thickness changes firing time.
• Along with product cost and yield, target weight affects plate cost.
• The requested trim changes the preparation left for the kitchen.
• The pack determines how much product is opened and handled together.

Northwest Meat Company’s cutters use the restaurant’s requested details to prepare portion cuts. A banquet program, a busy grill station and a slower à la carte menu may need different specifications even when the cut name is the same.

When our team discusses a new portion, the finished dish provides the useful context: what belongs on the plate, how it will be cooked, what preparation the kitchen will complete and how many portions move during a busy service.

Which specification has the greatest operational impact in your kitchen?

One extra ounce barely changes how a portion looks on the plate. Across 160 orders, it changes how much product leaves t...
10/14/2026

One extra ounce barely changes how a portion looks on the plate. Across 160 orders, it changes how much product leaves the kitchen.

10 oz target → 11 oz served
1 oz extra × 160 orders = 160 oz = 10 lb

Calculating the financial impact requires the kitchen’s actual product cost and usable yield after trim and cooking loss. The weight comparison still exposes the operational issue: the portion on the purchase order, the cut delivered by the butcher and the portion leaving the line need to describe the same product.

Northwest Meat Company’s butchers prepare proteins to the weight and specification discussed with each customer, giving kitchen teams a consistent starting point for every shift.

What does a one-ounce difference become on your busiest night?

When the ticket says 7:00 p.m., dinner starts at 5:30.The Chicago International Film Festival runs October 14–25. For re...
10/13/2026

When the ticket says 7:00 p.m., dinner starts at 5:30.

The Chicago International Film Festival runs October 14–25. For restaurants near a screening venue, showtimes may create two distinct service windows: guests eating before the film and another group arriving after the credits.

Compare the festival schedule with the reservation book. Look for:

• Early tables clustered before evening screenings
• Guests dining within a firm time limit
• Late walk-ins after screenings end
• Festival traffic overlapping with the usual dinner rush

Guests with 90 minutes before a film will watch the clock. Predictable firing times and clear communication between the host stand and kitchen help keep those tables moving without making the meal feel rushed.

If festival-week traffic changes your projected portions, menu features or delivery timing, discuss it with your Northwest Meat Company representative before service plans are finalized.

Marathon Sunday starts long before the first guests sit down.On October 11, course-area street closures begin at 6 a.m.,...
10/08/2026

Marathon Sunday starts long before the first guests sit down.

On October 11, course-area street closures begin at 6 a.m., changing how people and deliveries move through parts of Chicago. For restaurants near the route, the disruption may look like an opening cook whose usual bus stops short, a delivery truck that cannot reach the loading zone, or an unexpected shift in brunch traffic.

Before race weekend:

* Confirm how the opening team will reach the restaurant.
* Decide whether key deliveries should arrive Saturday.
* Make sure the cooler can hold anything received early.
* Review reservations, staffing and prep for the traffic you expect.

Northwest Meat Company customers planning around race weekend should discuss delivery timing with their representative before the course affects normal receiving access.

To every Chicago restaurant and hospitality team opening while the city runs: here’s to a prepared kitchen and a strong service.

A pork chop special takes shape at the butcher block before it reaches the pan.A thick Frenched chop that is seared and ...
10/06/2026

A pork chop special takes shape at the butcher block before it reaches the pan.

A thick Frenched chop that is seared and finished in the oven needs a different specification from a boneless chop built for a faster lunch pickup. Bone style, portion weight, thickness, trim, and projected volume all affect what arrives at the kitchen door.

That is where Northwest Meat Company’s butchers enter the process. For National Pork Month, our current portion-cut selection includes bone-in center-cut, Frenched, and boneless pork chops. Each custom order starts with the details of the dish:

• Cut and bone style
• Raw portion weight and thickness
• Trim requirements
• Cooking method
• Expected weekly volume

Planning an October special? Share the specification with your representative. If you’re considering Northwest Meat Company for the first time, contact our team to discuss the dish and ordering requirements.

Explore pork portion cuts:
https://www.chicagowholesalemeats.com/wholesale-portion-cuts/

A memorable w**e pairing starts before the bottle reaches the table.As Lincoln Park W**e Fest returns October 9–11, the ...
10/05/2026

A memorable w**e pairing starts before the bottle reaches the table.

As Lincoln Park W**e Fest returns October 9–11, the glass takes center stage. In a professional kitchen, the pairing begins with the plate: the richness of the protein, the depth of the sear, the acidity in the sauce and the textures surrounding the main ingredient.

A lamb chop with a savory pan jus calls for a different pour than smoked pork, roasted chicken or a charred steak. Each decision shapes how guests experience both the dish and the w**e.

Northwest Meat Company works with Chicago chefs to prepare proteins around the menu they want to serve.

Which food-and-w**e pairing belongs on your fall menu?

**eFest **ePairing

Address

351 N Justine Street
Chicago, IL
60607

Opening Hours

Monday 6am - 2:30pm
Tuesday 6am - 2:30pm
Wednesday 6am - 2:30pm
Thursday 6am - 2:30pm
Friday 6am - 2:30pm

Telephone

+13127331418

Website

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