Meat & Seafood

When you step up to the meat counter at the Jewel-Osco store in Evanston, Illinois (off Howard St.), you're greeted with more than a great selection of protein-you're also greeted with a smile from Big Ed. Having spent more than four decades in the meat department, Ed Schlesser, a towering 6'3", meat department manager shares his favorite cuts, his lessons learned over the years and more.

What was your first job, and what were the critical skills you learned from it?

I started in the grocery department. After a year, I switched over to the meat department. It was more of a trade back then. The meat came in hindquarters and four quarters. We were breaking down the cattle into sections and cutting the sections down into the finished product, either a roast or steaks.

What's your favorite cut?

Probably a rib eye steak. It's a good piece of meat.

What's the one cut of beef that is the most misunderstood?

I think a pot roast. It can cook as a pot roast, but you can also make pulled beef with it for barbecuing or cut it up for stew.

What's your favorite dish recommendation for the holidays?

I always recommend a bone-in rib roast. It goes quite well during the holidays either for Thanksgiving, Christmas, or New Year's. It's the top-of-the-line cut of meat and for a holiday you go and take things to the next level.

What's the best part about working at Jewel?

The people -- everyday interactions with customers and employees.

What will people discover at the Jewel meat department that they won't find anywhere else?

We listen to the voice of the customer, their feedback. We adjust accordingly to the needs of the neighborhood.

This includes having a kosher meat department?

It does. We have a few stores a half a mile apart and they have different clientele, and we can cater to the needs of that consumer. We're able to adjust and keep everybody happy.

What do you like to do on your days off?

Rest [laughs].