Partner Spotlight: Cleaverman Steakhouse + Uppercut
October 14, 2026
Cleaverman Steakhouse + Uppercut bring two distinct dining experiences under one roof. While Cleaverman offers a classic steakhouse experience, Uppercut takes a different approach with a 14-course beef omakase. For two and a half hours, guests explore rare cuts, careful aging, and global influences, with each course prepared and presented at an intimate chef’s counter.
As part of Pretty Decent Concepts, the team brings years of industry experience and a strong understanding of what goes into running a successful kitchen.
We sat down with Jose, better known as “Butcher,” who oversees all things beef at Cleaverman Steakhouse + Uppercut, to talk about the two concepts, his experience working with Meats by Linz, and what quality means to him.
Before opening Cleaverman Steakhouse + Uppercut, the team visited the Meats by Linz facility in Hammond, Indiana.
The cleanliness of the facility stood out, along with the attention to detail in the fabrication process. Jose also noticed how clean and consistent the cuts were compared to products he had received from previous suppliers.
“With me having a butcher background, I could look at any cut, only look at the color of the fat and I could tell if it was grass-fed, grain-fed, or how it was finished.”
The facility and product quality stood out just as much.
“When I went down and saw the processing plant, I was actually blown away. The processing plants that I worked at were not as clean. I was very impressed.”
Two of the most popular cuts at Cleaverman are the 8 oz. Australian Wagyu Striploin and the 22 oz. Bone-In Dry-Aged Ribeye.
For Jose, consistency and trust are a big part of the partnership.
“When you guys say it’s your brand, that’s what we get. Since we started working with Meats by Linz, we don’t have to worry about much. Never have to worry about opening our order and there’s a different label in there. Trust me, it happens.”
He also recognized Meats by Linz sales representative, Thomas Burris, for his product knowledge and attention to detail.
“Thomas is one of the few sales reps that I’ve ever worked with that actually knows the product. I’ve worked with a lot of reps that can regurgitate what they read, but they don’t really understand the product. He knows what he’s selling.”
When asked what advice he’d give to chefs building their careers, Jose kept it simple:
“Be involved. Be involved. Be involved in every aspect.”
As restaurants grow, he believes it’s important for chefs to stay connected to their kitchens, products, and teams.
“If you’re not in your kitchen, you’re not touching your product, you’re not having those interactions with your cooks, you could really lose focus and lose control of the quality of the product that you’re putting out.”
His advice: stay hands-on, know your product, and never lose sight of the basics.
We’re proud to work with the teams at Cleaverman Steakhouse + Uppercut and appreciate their continued trust in Meats by Linz.
