For Surf and Turf: Gene & Georgetti (above)

The old-school steakhouse goes new school with a virtual larder, Ida’s Pantry, where you can shop for budget-friendly steaks and burgers, as well as pastas, spices, and other accompaniments. Have a surf-and-turf night by ordering filets and a pound of colossal shrimp — split those babies down the middle and pop them on the grill. Order for delivery at gandgtogo.com.

For an Argentine Feast: El Che Meat & Provisions

John Manion has added a permanent butcher shop at the front of El Che Steakhouse & Bar, where you can find dry-aged beef (like the tomahawk chop, a huge, shareable rib eye attached to a footlong bone), chimichurri-slathered chicken, and picnic sides. There’s also a parrillada kit ($57 for two servings; $109 for four) to make an absolutely epic Argentine meal — think strip steak, two types of sausage, sweetbreads, short ribs, and bone marrow, plus an array of sauces to gussy it up. 845 W. Washington Blvd., West Loop

For Locally Sourced Products: Fresh Market Place

This market closed its butcher counter this spring but added a refrigerator case overflowing with beef, turkey, and pork from downstate Slagel Family Farm, which sells meat to top restaurants around the city, like RPM Steak and Sepia. Bonus: Every cut is vacuum-sealed, meaning it’ll stay good in the fridge for a few extra days before grilling. Try the tri-tip, a lean, underappreciated cut that’s excellent on the grill with a simple Santa Maria rub of salt, black pepper, and garlic. 2134 N. Western Ave., Logan Square

For a Cult-Favorite Burger: The Loyalist

John Shields’s saucy, oniony Dirty Burg has a cult following, and now he’s made it into a kit so you can grill it at home. The $80 package serves eight and includes patties, buns, American cheese, special sauce, pickled cukes, and onions, plus cooking and assembly instructions for putting it all together as masterfully as Shields. Order on Tock. 177 N. Ada St., West Loop

For a Rare Cut: Milk Money Brewing

Its opening got delayed by the pandemic, but the new brewery quickly pivoted to selling boxes of ingredients and hard-to-find meats. Pick up a 21-day dry-aged rib-eye cap (it’s a super-flavorful part above the fat in a rib eye), or try some sous-vide pork ribs, lightly smoked and ready for a quick turn on the grill. 75 S. La Grange Rd., La Grange