Father’s Day is this Sunday, so what better way to celebrate dear old dad than cooking a big juicy steak on the bar-b-cue. We are in prime grilling season across the country right now. Coming up on this week’s show we talk steaks. Steve visits a beef distributor on Chicago’s West Side, to learn more about how cattle is processed and aged before it gets to your favorite steakhouse. Then off to one of those steakhouses that actually dry-ages their beef in-house. Then head back to the test kitchen where Randy Waidner of Demistoks cooks up some choice cuts for from Niman Ranch for Rick and Steve to enjoy.