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Pork Chop Primer

Pork is one of the most widely consumed meats in the world and the United States is one of the largest global producers. Pork chops make up about 10% of the total pork consumption worldwide. Here at Chicago Meat Authority, we cut a vast amount of pork chops every day. We buy pork loins from […]

Introducing an Organic Option

  Chicago Meat Authority has taken a bite out of the organic market. The company is producing pork and can produce beef and chicken for customers who want organic products. To be certified organic, CMA had to meet the USDA’s rigorous standards. Do all these specific regulations and extra care make a more delicious product? […]

Pork Rib Primer

What do you know about ribs? You may know that ribs are a beloved food in Western and Asian cultures. They are cut from the rib cage of pigs into usable pieces and are cooked by grilling, baking and smoking with either a dry rub or a sauce or some combination. One half rack of […]

Our Anniversary Celebration

We think a career with a company that appreciates and values its employees is much more important than a mere job. As we begin our 28th year in business, we wanted to salute the employees who have made Chicago Meat Authority much more than just a job, they have made it a home, a family […]

CMA Beef Stew

Fall is Comfort Food Time

What could be more comforting than offering your diners a hearty beef stew, made with CMA’s Premium Hand Cut Diced Beef. These cubes are individually quick frozen to to lock in freshness and excellent taste.  And they are as visually pleasing as they are delicious. Each cube is hand-cut by expert trimmers, for consistent size […]

BRT Pork Loin Roast #81333

Recipe for BRT Pork Loin Roast

BRT Pork Loin Roast Recipe Yield: 10-20 servings approx. Cooking Method: Grill, Charcoal or Gas; Or Oven Ingredients 1 BRT Pork Loin Roast 1 Tablespoon Olive Oil 2 Teaspoons Sugar 2 Teaspoons Paprika 1.5 Teaspoons Onion Salt 1.5 Teaspoons Garlic Salt 1 Teaspoon Ground Black Pepper 0.5 Teaspoon Chili Powder 0.5 Teaspoon Ground Cumin 0.5 […]


June 2016 Newsletter

Employee Meat Cut Favorites Miguel, Staff Accountant: Pork Butt; Method – Smoked; Scott, VP of Operations: Thick Cut Ribeye, Montreal Seasoning; Method – Reverse Sear, Medium Rare; Ray, Account Manager: Ribeye Steak; Method – Directly on the Grill, Medium Rare On the Rise As most know by now (or not) the restaurant segment has seen steady growth […]

Pork Porterhouse Chop with Korean Gochujang Marinade Recipe

Recipe for Pork Porterhouse Chop with Korean Gochujang Marinade

Pork Porterhouse Chop with Korean Gochujang Marinade Check out our Chef’s Cut Pork Porterhouse Chop here! Yield: 4 servings approx. Cooking Method: Grill (Charcoal or Gas) Notes in advance: Prepare Korean Gochujang Marinade in advance, have pork porterhouse marinate for at least 2 hours, up to 6 hours. Ingredients for Pork Porterhouse with Korean Gochujang Marinade 4 […]

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(800) 383-3811