CHICAGO (WLS) -- You might think of Harry Caray's as the go-to spot for conventioneers and tourists; and you'd be right. But after a quarter-century in business, their three Italian steakhouses have also become serious about educating customers on the various types of beef that are out there, mainly because they offer one of the widest selections in town.
As the corporate chef in charge of all of the menus at the various Harry Caray's restaurants, Joe Rosetti has seen his share of beef.
"And when we dry age it, we dry age it with the bone," Rosetti said. "It's breaking down the enzymes in the meat."
Unlike wet-aging, which simply means cry-o-vac-ing beef for 27 days, dry-aging beef causes a loss of about 20 percent of the volume, since moisture evaporates, Rosetti said.
"It loses moisture, but it's in that humidity-controlled room, so it doesn't rot, it dries," he said. "Like making jerky."
But then another ten percent is lost, as the exterior has to be trimmed off.
"That's the pretty part right there. That's where you can really see how beautiful this meat is," Rosetti said.
Then there's the issue of marbling, or fat. These beauties are graded "Prime" by the USDA, but that's only two percent of the population. You're more likely to encounter "Choice" grade in your typical steakhouse, and you'll notice it's leaner.
A "prime" cut will have more marbling or fat, and on the extreme end of the spectrum, there's a wagyu cattle from Australia, which is a lot fattier. The steaks all get seasoned with salt and pepper, then get torched and blistered beneath a 900 degree broiler for a few minutes before being finished in an oven and sliced.
During Harry Caray's "Steak Week," a series of dinners will attempt to educate diners about all of the nuances in their primary protein source.
"We compare prime versus wagyu, we compare dry-aged versus wet-aged, we compare bison versus elk, grass-fed versus grain fed," Rosetti said.
That last point of difference has been making news, mainly due to health benefits. The restaurant carries Bill Kurtis' Tallgrass beef as an option besides corn-fed.
"People are interested in it because it's higher in Omega 3s, it's lower in fat, it's not as marbled as the grain-fed and people perceive it to be healthier, which, in fact, I guess it is," he said.
Steak Week at Harry Caray's Italian Steakhouse
Chicago | Lombard | Rosemont
June 9-June 15
Chicago
33 W. Kinzie St.
(312) 828-0966
Lombard
70 Yorktown Shopping Center
(630) 953-3400
Rosemont
10233 W. Higgins Rd.
(847) 699-1200
DINNER SPECIALS
Monday, June 9
Grain-Fed vs. Grass-Fed
New York strip (USDA Prime v. Tallgrass), crab-stuffed morel mushrooms, spring garlic, fava bean mint pure.
Tuesday, June 10
Dry-Aged vs. Wet-Aged
USDA Prime rib eye, fennel marmalade, Szechwan peppercorns, confit fingerling potatoes.
Wednesday, June 11
Bison vs. Beef
Filet mignon, maytag bleu cheese yukon potato gratin, celery root pure.
Thursday, June 12
Grain-Fed vs. Grass-Fed
New York strip (USDA Prime v. Tallgrass), toasted quinoa, sorrel, honey and thyme roasted heirloom carrots.
Friday, June 13
Prime vs. Wagyu
New York strip, roasted breakfast radishes, heirloom tomato jam, taro root frites.
Saturday, June 14
Dry-Aged vs. Wet-Aged
USDA Prime rib eye, truffled sunchoke souffl, purple peppercress.
Sunday, June 15 | Father's Day
Prime vs. Wagyu
New York strip, heirloom tomatoes, miso vinaigrette, summer corn brle.
Harry Caray's, L&L Packing and Wente Vinyards present the fourth annual Steak 101
Harry Caray's Italian Steakhouse
33 W. Kinzie St., Chicago | 312-828-0966 | harrycarays.com
Thursday, June 12 | Reception 6:30 p.m. | Dinner 7 p.m.
Hors D'oeuvres
Mini lobster rolls: Uni butter, toasted parker house roll.
Prosciutto stuffed cerignola olive, cantaloupe, buffalo mozzarella skewer.
Wente-Sparkling Brut-Arroyo Seco, Monterey-2010
Salad
Honey-roasted quail, caramelized poached pear, mache, toasted hazelnuts.
The Nth Degree-Chardonnay-Livermore Valley, San Francisco Bay-2012
Grass-fed vs. Grain-fed
New York strip (Wente vs USDA Prime), crab-stuffed morel mushrooms, spring garlic, fava bean mint pure.
Wente Reliz Creek-Pinot Noir- Arroyo Seco, Monterey-2009
Elk vs. Antelope
Cocoa and coffee-rubbed filet mignon, roasted bone marrow, roasted baby heirloom carrots, caper parsley gremolata.
Wente Charles Wetmore-Cabernet Sauvignon-Livermore Valley, San Francisco Bay-2011
Dry-aged vs. Wet-aged
USDA Prime rib eye, fennel marmalade, Szechwan peppercorns, confit fingerling potatoes.
Syrenity-Small Lot-Syrah, Counoise, Grenache-Livermore Valley, San Francisco Bay-2012
Prime vs. Wagyu
New York strip, purple peppercress, roasted breakfast radishes, truffled foie gras flan.
The Nth Degree-Cabernet Sauvignon-Livermore Valley, San Francisco Bay-2011
Dessert
Apricot and almond galette, salted caramel gelato, butterscotch crme anglaise.
Wente Late Harvest-Riesling- Livermore Valley, San Francisco Bay-2008
$160 per guest