You go to the grocery store, you get a steak, and maybe the next day you're going to make a good steak sandwich.

You're going to throw it in the frying pan, saute it, bring it only to 125 degrees, because no one wants to serve a well-done steak for a steak sandwich.

You get the good bread and you get all the fixings and then life gets in the way and you miss it.

You miss it for a day. You go back. You go into the fridge and there's your steak that you bought

from the big store, the whole paycheck store, sorry. And you go back to that steak. It's still bright

red. How can it be? Here's a hint.

It's the chemicals.

It's the dye.

It's not a Joseph's finest meat steak, and Joseph's finest meats doesn't use dye, or fillers, or preservatives.

I know what it is to have a good steak.

I grew up in the butcher business.

I grew up in my father's butcher shop.

Here's a hint.

Don't touch the chemicals.

Stay away from them.

Go to Joseph's finest meats.

On the northwest side of the city of Chicago,

7101 West Addison Street,

a family business.

Two brothers working with their dad.

It's not fancy.

There's not marketing.

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