As we begin our 30th year in business, we wanted to salute the employees who have made Chicago Meat Authority a life-long career and gave out 28 service awards to those who have achieved milestones with the company. These individuals are a shining example of what makes us “your authority on quality meats.” They, and […]
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 […]
In May, CMA was featured on television shows explaining how our raw products make the best entrees for a delightful feast. Our corporate chef cooked ribs on the CBS affiliate in Memphis during the World Championship Barbecue Cooking Contest. Mark Kroplewski gave tips on cooking ribs for a party, how best to make ribs […]
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? […]
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 […]
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 […]
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 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 […]
Spring is finally here (meaning in Chicago we’ll get about 5 more snowstorms), however for everyone else, uncover your grills – and make sure to check for rust. Uncovering your Grill A barbecue grill is subject to all sorts of abuse: high temperatures and grease splatters while cooking, and constant exposure to the elements if […]
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 […]