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Published: April 9, 2021, 4:29 p.m.

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E-commerce sales continue to grow as more people are interested in ordering food online. For some retail shoppers loading up a cart at the grocery store with everything needed is no longer the norm. In the last year, more consumers have become comfortable with perishable items being delivered straight to their door. During this week\\u2019s  MEAT+POULTRY Podcast, the company\\u2019s owner Matt Crowley explains how Chicago Steak has grown since 2007 and what it had to do to keep up with online orders during the first stretch of the COVID-19 pandemic.

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Crowley also discusses how Chicago Steak sources its USDA Prime products to ship for customers. Next, he dives into the ways the company reaches current and potential customers and how he hopes to grow the business in the future.

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One way is Chicago Steaks\\u2019 commitment to customer education with its Steak University section of its website. Its online resources give all the information and videos customers need to prepare and cook the steaks and other cuts of meat the company offers.

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