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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 […]


Recipe of the Week – Skirt Steak with Chimichurri Sauce

Skirt Steak (inside or outside) Yield: 4 servings approx. Cooking Method: Grill (Charcoal or Gas) Notes in advance: Prepare Chimichurri Sauce/Marinade in advance, if desired have skirt steak marinate for a couple hours/overnight – otherwise use as sauce only. Ingredients 1 x 1.5 pound skirt steak, cut it in half crosswise Salt and freshly ground […]

BBQ Ribs Memphis Style

Recipe of the Week – Memphis Style BBQ Ribs

Memphis-Style BBQ Ribs Yield: 6 to 8 servings Cooking Method: Grilling (Gas or Charcoal) Or Oven Preparation in Advance 4 hours to overnight for marinating the ribs Ingredients Special equipment: Optional: 1.5 cups wood chips or chunks (hickory or own preference), soaked for 1 hour in cold water to cover and drained For the ribs and […]

Chicago Meat Authority celebrates 26th Anniversary!

Chicago Meat Authority just celebrated its 26th anniversary! Congratulations to all of our employees for many years of hard work and excellent service – and to many more! Our Burgundy Circle (5 years), Platinum Ring (10 years), and Diamond League employees (25 years) – with President/Founder/Owner Jordan Dorfman! Our Burgundy Circle (5 years) and Platinum […]

8 oz New York Strip Steak, CMA #73806

Cooking Steaks in the Winter?

  How to Cook the Perfect Steak Indoors If you’re located in Chicago like us or anywhere cold for that matter – you are most likely experiencing some cold temperatures. The grill is probably covered for the season – or perhaps you are one to run back & forth in the cold between the warmth […]

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