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July 2015 Newsletter Snippets

CMA was recently featured in Illinois Soybean Association’s July 2015 issue of Illinois Field & Bean! “We carry the proud legacy of the Chicago Stockyards that helped make the city what it is today,” says Chicago Meat Authority President Jordan Dorfman. “We provide quality meat to customers, adding value by delivering customer-centric products.” Check out the full-page […]

Memphis In May 2015

The CMA team was at Memphis In May for one of the world’s largest BBQ competitions a couple weekends ago. From enjoying delicious crawfish & shrimp to devouring our own CMA ribs smoked by BBQ grand champions – Memphis In May is one of a kind. Congratulations to 3 Stacks BBQ (which use OUR ribs!) […]

Happy St. Patrick’s Day!

Did you know Chicago Meat Authority has a whole plant, known as the South Plant, dedicated to boning out and fabricating meat for further processors to use for all sorts of meat products? One of these items is our delicious Brisket, commonly used to make corned beef for Corned Beef and Hash, the traditional St. […]

How To SAFELY De-Frost Meat

Hankering for a delicious Chicago Meat Authority 4 oz Premium Center Cut Pork Chop (Item #80853) but don’t have time to defrost it overnight in the fridge? You can quickly and safely defrost your meat by placing the tightly wrapped chops in a bowl of cold water. Make sure and change the water after 20 […]

Eat more tacos in 2015

Happy New Year!  Welcome to 2015 where tacos will be king again, according to The National Restaurant Association.  2014 saw tacos trend everywhere from fast food to fine dining restaurants and it looks like the trend will continue this year. Chicago Meat Authority’s Churrasco Steak is a tender and flavorful filler for your tortillas!  Each […]

New Years Resolutions with CMA

We are all excited to ring in the new year tonight, but tomorrow it’s time to start those New Year Resolutions. Many will resolve to lead a healthier lifestyle in 2015 through diet and exercise. Dieting often gets a negative connotation, but it doesn’t have to mean cutting out foods you love. Did you know […]

Pink Pork is A-OK!

According to this statement from the USDA, Americans have a tendency to overcook their pork. Safe doesn’t have to mean dry and flavorless! In 2011, the USDA lowered their safety guidelines to an internal temperature of 145°F. “The new guidelines will help consumers enjoy pork at its most flavorful, juicy – and safe – temperature.” […]

CMA Ribs at Bomber’s BBQ!

We are super psyched to hear Bomber’s BBQ in Munster, Indiana proudly serves up Chicago Meat Authority ribs! Both Baby Back and St. Louis style. Check out this shout-out on their menu: Ever wonder what the difference between all the types of pork rib options out there is? This diagram should help you with that:

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