Martin L. Nowak CEO & Founder of GrillMeats.com

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Marty Nowak an American Meat Specialist:

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I started working in the Food Industry in 1970, Vito's Pizza on Fullerton Ave. I delivered Pizza Menus Door to Door. Then I got my break, Vito needed Help with making Pizzas on the weekends. Myself and two of my friends, whom also delivered the menus, were working at Vito's.

Then Vito sold his business to an associate of his, Angelo. Now  I ended up working for Angelo, but my other two friends didn't want to work for him, so I was alone. He taught me the art of Short Order Cooking, I already knew how to make Pizzas by that time.  I was going to High School, Gordon Tech, at the time and on the Wrestling Team, Chicago, IL City Dual Meet Wrestling Champs in 1973. Angelo worked my school schedule into his, I thank him for that. I learned how to bone out meats, grind my own sausage, make my own Ribs, and Fry my own Chicken. I was only 17 years old at the time.

Then I worked at Luxour Bath House on North Avenue. That was good because I used the Sauna to keep my weight down. I started out as the Dish Washer, but that put me in the kitchen, where I learned how to cook Meals for the upper class cliental that dinned there. I left as the Chef.

I was an Eagle Scout so the customers Loved me. I found my Calling there, working with Meat. A customer of the restaurant saw how I worked and  asked me to interview for a Meat Packing job. I got the job. 

I worked for a Slaughter House, AMPAC in the Stock Yards of Chicago. I started my way up the ladder by opening up Hog Stomachs to Clean them (Hog Mauls). I became Kill Floor Relieve Man. That was a tough job, especially Snatching Guts. Then I went to College in Marshall, MO. and worked at a Beef Boning Plant in St. Louis, First Meats of St. Louis. During my Spring and Summer Break I came back to Chicago and worked as a Receiving Clerk for a Government Contracted, Beef Boning Plant on the Southside, First Meats of Chicago. That's where I learned how A USDA Doctor Thinks. I worked very closely with the USDA Inspectors and Doctors'. They watched as the meat came through the dock, then it would get Rolled (Graded). Grades of Meat that would be processed there were USDA "Canner", USDA "Utility", and USDA "Good". 1974's USDA "Good" Meat is the same as 2001's USDA "Select" Meat. That is where my Meat Expertise comes from. I would ask them questions on why they Rolled that one Hind Quarter "Good" and another "Canner". I learned as much as I could. It was my job to get the Meat Graded as High as Possible. I would Weigh the Cattle In and the Government Inspectors were next to me. I had one of my people Roll the Meat so the Inspectors could take a break. 

Then I worked for Fair Share Foods. I learned how to cut Retail and became an Apprentice Meat Cutter. I worked there 10 years, When I became Meat Manager. 

 My next challenge was moving out of State to work at Giant Foods of Washington D.C. I became assistant Meat Manager at the Gourmet Store in McLean, Virginia. I served the Kennedy's and Muhammad Ali.  I worked in Virginia for 5 years and then Moved back to Chicago.

I found a Job at Omni Super Store as a Meat Cutter. I left Omni as a Meat Manager because of the Precut Meat flowing into our stores from Packing Houses. They were laying off my Meat Cutters and bringing in Precuts. I was the Manager and Meat Cutter, I left Omni. 

I then rented out a Meat Counter in a Grocery Store, Montrose Foods. What a mistake and waste of time. They had no customer base.

I've worked in the Food Industry for over 30 years, and even though I don't know everything, I do know more than most of the people and friends' I know. That is why I put this page together, to give you a chance to learn what I know.

Now I Educate Consumers on how purchase that Perfect Cut of Meat.  You the public deserve that.

I also go to School Now and have learned how to program my own Software. All my Programs are Created in Visual Basic , that makes them exe. files. They are not Viruses. The source is Me, Marty Nowak, Eagle Scout and Wood Badge Recipient. These Programs are as Safe as can be. They are easily Opened from My Server or these files can be stored on a Floppy Disk, Virus Scanned, and then Opened.

On August 27th, 2001 I reentered the Food Industry by taking on a Full Time Position Meat Cutting Position in the Northern Suburbs of Chicago, Illinois. I left for personal reasons on March 30th, 2003.

On April 7th, 2003 I will be working at a Certified Grocer In the City. I will be working there and serving the thousands of customers that enter the doors each week.

Thanks Gingiss, for the chance to learn how to use computers and create programs. Thank you Mike, Rick, Chris Marsh, Chris Ruebelt, Diane and Maggie. I will miss you but a new career awaits me. You Too! Tom Mitch, I'll always remember YOU.

                                                          Visitors Since 12/31/99  

GrillMeats.com was created in mid 1999 as a Consumer Information Site on how for the average person can learn how Meat is Processed.  This site generates Thousands of Visitors each week. I am now offering, for a small fee, advertising. Links can be added also. The funds generated by creating the advertising, will be used only to continue updating the site. We also offer an outsourcing and affiliate program. If you think this site will help increase your website traffic or sales, contact Marty at  ceo@grillmeats.com You will be contacted with a sample of work created by GrillMeats Web Design. We specialize with Restaurants and Meat Markets in the Illinois Area. I do have my brand of Spices located in some local Grocers' on a Merchandising Agreement with the Market, on a Store by Store Contract.