WHEN IT COMES TO BEEF, WE KEEP IT REAL.

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BUONA’S ROOTS span back to the early days of Italian beef.

We learned the ins and outs of the hours-long process from the founding families behind the city’s very first beef stands.
And we haven’t changed a thing.

No fillers – just slow cooked beef that yields an all-natural gravy. And our super-secret seasoning blend that has remained the same since our family set up shop in 1981.

GIVE IT A TRY!

Hot, Sweet, or Naked – Dipped or Baptized –
We Think You’ll Love it.

HOW TO MAKE CHICAGO’S ORIGINAL ITALIAN BEEF

1

the prep

Lean choice sirloin is expertly seasoned

2

the warm up

Flash baking at high heat locks in flavor and juiciness

3

THE SLOW ROASTING

This takes several hours and naturally produces the gravy*

4

THE HAND-TRIMMING

The roast is trimmed and sliced by hand

5

the sandwich

The beef is layered on Italian bread and made to order: Sweet or Hot with varying amounts of gravy

*Shortcuts don’t cut it with us. When it’s cooked the original way, the roast gets about 45% smaller.
Some Italian beef producers reduce cooking times and pump water back into the roast to make it bigger.
And many use unnatural ingredients.

THE Story Behind our beef

The Buonavolanto Family

Today the founding brothers and multiple 3rd generation Buonavolantos help build the brand

Joe & Peggy
BUonavolanto

Carlo Buonavolanto

Carlo
Buonavolanto

John Buonavolanto

John
BUonavolanto

Joe Buonavolanto

Joe Jr.
Buonavolanto

Jim Buonavolanto

Jim
Buonavolanto

Don Buonavolanto

Don
Buonavolanto

TRY CHICAGO'S ORIGINAL ITALIAN BEEF