The chefs participated in a meat raffle with guest judge Art Smith. Smith randomly drew the contestants' names from a bingo cage, determining their selection order. The available options, which were first-come, first-served, included wagyu ribeye, chateaubriand, luncheon meat, ground chicken, bologna, corned beef, and lamb chops. They then had 30 minutes to create dishes with their chosen protein. The winner received US$10,000.

Kristen Kish: "We've been partaking in a lot of traditions here in Wisconsin, but there are traditions that we're still missing. Maybe it's one even Dan hasn't heard of. Maybe. Maybe it's a meat raffle."

Kristen Kish: "Back in the day, bar patrons would buy a $1 paddle, and it had a number on it. And if your number was drawn, you'd be able to pick whatever meat you wanted in the freezer."

"Here to host our very first top chef meat raffle is this week's guest judge, two time James Beard award winner restaurateur Art Smith."

Kristen Kish: "When your name gets drawn, you'll be able to come select whatever meat you want to use in your next quickfire dish. There is a wide range of meat here. There's premium cuts like wagyu ribeye, chateaubriand, some more affordable items like bologna, luncheon meat and ground chicken."