Last week, The Stranger wrote about Chicago food in general and The Taste of Chicago, in the University District, in particular.

Today Slog tipper and Chicagoan Bill sent this along, about the special wieners of Chicago—not all the trimmings (peppers, celery salt, etc.)—but the wieners themselves.

The most prominent local manufacturers, Vienna Beef and Red Hot Chicago, make their wieners from about 75 percent bull’s meat. “It’s high in protein and low in fat and has a lot of bind to it,” explains Bob Schwartz, senior vice president of Vienna Beef and author of the 2008 book, Never Put Ketchup on a Hot Dog (Chicago’s Books Press, $27.50).

Compared to steer or cow’s meat, “it’s more robust, darker in color and richer in flavor,” says Scott Ladany, president of Red Hot Chicago.

The rest of the wiener is trimmings from beef briskets and navels, cuts used for corned beef and pastrami. Most local hot dogs are pure meat, without fillers, binders, meat byproducts or “mechanically separated” poultry parts, as found in some cheap hot dogs.

“No cheek meat, no jowls,” says Gary Longo, director of research and development for Bobak Sausage Co.

Good thing there's no beef cheeks in there! Just good, old-fashioned navels.