Northwest Meat Company

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.

Looking for a local meat supplier for your restaurant or venue that you can trust. Check out the website and download th...
10/04/2026

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

Fulton Market is about to smell like sizzling bratwurst, roasted pork and warm pretzels.Oktoberfest Nation Chicago bring...
10/02/2026

Fulton Market is about to smell like sizzling bratwurst, roasted pork and warm pretzels.

Oktoberfest Nation Chicago brings German food, music and communal celebration to one of the city’s most active dining neighborhoods. For chefs, the tradition lives in the details: the snap of a properly grilled sausage, the seasoning on a slow-roasted cut, the acidity of the sauerkraut and the mustard that brings the plate together.

These familiar dishes reflect generations of technique while giving today’s kitchens room to make them their own.

Northwest Meat Company celebrates the chefs and foodservice teams keeping culinary traditions alive through thoughtful preparation and memorable ex*****on.

Which German-inspired dish belongs on your fall menu?

A holiday menu can be taking shape while the protein order behind it still has too many blanks.“Prime rib” does not sett...
09/30/2026

A holiday menu can be taking shape while the protein order behind it still has too many blanks.

“Prime rib” does not settle the grade, bone-in or boneless format, roast-weight range, trim, portion style, packaging, or delivery date. The same applies when dining-room reservations, private events, catering pickups, and corporate dinners compete for cooler space and prep time during the same week.

Our latest article explains how Chicago chefs, purchasers, caterers, and operators can turn early estimates into a workable fourth-quarter protein forecast—before menus are printed and receiving schedules tighten.

Read the article: https://www.chicagowholesalemeats.com/fourth-quarter-protein-planning-chicago-restaurants/

Some signatures are written.Others are made. 🌭At NWMC, our signature Italian sausage represents something that matters t...
09/29/2026

Some signatures are written.

Others are made. 🌭

At NWMC, our signature Italian sausage represents something that matters to us: the meeting point between tradition and butcher craft.

A family recipe carries more than ingredients. It carries decisions that have been refined, kept, and passed forward because they create something worth preserving.

That same respect for the craft still matters in a professional kitchen.

Because even in an industry built around speed, volume, and constant change, there should still be room for products with character and a story behind them.

That’s what makes something a signature.
Not simply the name attached to it, but the identity behind it.

📩 Ask our team about NWMC Signature Products.

And some of the most useful conversations happen when those two perspectives come together.For this post, we’re turning ...
09/24/2026

And some of the most useful conversations happen when those two perspectives come together.

For this post, we’re turning the spotlight toward the craftsmanship behind NWMC and asking one of our cutters a simple question:
“What detail makes the biggest difference in a great custom cut?”
The answer might be thickness. Trim. Portion size. Cooking application. Consistency. Or maybe something chefs don’t always think to mention when they’re discussing a specification.

Behind every restaurant-ready portion is knowledge built through repetition, experience, and understanding how different cuts behave.

Sharing that expertise gives chefs a closer look at the people and skills behind the product, not just what arrives in the case.

💬 Have something you’ve always wanted to ask a professional meat cutter? Leave your question below.

09/23/2026

At Chicago Gourmet’s Hamburger Hop, chefs take one of the most familiar items on the menu and prove just how many directions it can go.

The blend. The grind. The fat ratio. Thickness. Seasoning. Sear. Cheese. Sauce. Texture. Toppings.

Change one decision and you can change the entire burger.
That’s what makes it such an interesting canvas for chefs. Guests know exactly what a burger is supposed to be, which means every detail becomes an opportunity to make yours stand out.

For NWMC, it’s also a perfect example of why the conversation around protein should begin with the final dish. When you understand what you’re trying to create, the right specifications become much clearer.

🥩 Simple concept. Serious attention to detail.

What makes a burger memorable on your menu?

Every cut has an address. 🥩Before it becomes a steak, chop, roast, or portion on the plate, it begins in a specific part...
09/22/2026

Every cut has an address. 🥩

Before it becomes a steak, chop, roast, or portion on the plate, it begins in a specific part of the animal.

Understanding that location gives chefs and kitchen teams another way to understand the protein they’re working with: its structure, its characteristics, and the possibilities it can bring to a menu.

That’s why a meat map is more than a butcher diagram.

It connects the language of the butcher shop with the decisions being made in the kitchen.

The more you understand where a cut begins, the more intentionally you can think about where it belongs on the menu.
📌 Save this one for the kitchen.

Which protein should we map next: beef, pork, lamb, chicken, or something else?

09/17/2026

World Dumpling Fest brings Chicago’s cultures together through a food that appears in countless forms around the world, each shaped by its own traditions, fillings, seasonings, techniques, and stories.

A dumpling filled with seasoned beef can create a completely different experience from one built around pork, chicken, vegetables, or another regional preparation.

The wrapper may change. The spices may change. It may be steamed, boiled, pan-fried, or prepared another way entirely.

But that’s exactly what makes food culture so fascinating: familiar ingredients can become something entirely new when technique and tradition change the way they’re used.

🌆 Chicago’s diversity gives chefs and diners endless opportunities to discover those connections through food.

Which dumpling style belongs at the top of your must-try list?

Trimming. Portioning. Prep time. Cooking. Holding. Reworking inconsistent pieces. All of these steps require something r...
09/16/2026

Trimming. Portioning. Prep time. Cooking. Holding. Reworking inconsistent pieces. All of these steps require something restaurants never have enough of: time.

That’s why looking only at purchase price can leave part of the real cost of an ingredient out of the conversation.
The goal isn’t simply to find a product that fits the budget. It’s to find one that also makes sense for the way the kitchen actually works.

💡 Because sometimes the most expensive ingredient isn’t the one with the highest price per pound.

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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