Some of the steaks appearing on Carnevor’s menu downtown and the ground beef and some steaks served at Hom Wood-Fired Grill in Brookfield and Glendale are coming from the SURG restaurant group’s farm, by way of its new meat-cutting quarters downtown.
SURG restaurants had been using some meat produced at Hidden Creek Farms in New London, owned by SURG partner Mike Polaski, but the group now has the room to cut and dry-age the meat itself.
The facility is in the basement under the group’s new private event space, the Garden, at 727 N. Milwaukee St. A setback came early in January, when a sprinkler broke where loins and other cuts were being aged, and up to 700 pounds of beef had to be thrown away, said SURG partner Omar Shaikh.
To read the rest of the story, please go to: Journal Sentinel
