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Chicago west suburban butchers

Moneemaniac | Dec 12, 2013 01:38 PM

I'm looking to cater in Italian beef(sandwiches) for a crowd of 30 people. Used to have a butcher that cooked the roast to rare, sliced it thin and sold it with his au jus. I just got the au jus hot and dipped the beef in til hot. Can't seem to find anyone who does it the same way. Suggestions?

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