What is marbling?
Those white flecks you see in beef and pork are what’s known as “marbling.” It’s the small pieces of fat that occur in the muscle, and it’s a huge part of what makes our meat taste delicious. That’s why we insist on high marbling scores in every cut we sell.
Is your meat gluten free?
What is the nutritional value of your beef and pork?
What do your cattle grade at market?
Our Chairman’s Reserve® Beef products are USDA Choice quality grades. The marbling in our beef makes every bite flavorful and tender. For consistency every time, we hand select each cut. See our beef products here.
Currently, there is not a USDA standard quality grade for pork. But we assure you that Chairman’s Reserve Meats includes some of our finest pork products. We make sure every cut of pork we sell provides an unparalleled dining experience by subjecting every piece of meat to our strict standards. We hand select each piece of Chairman’s Reserve Pork for consistent marbling, tenderness, size and color. The result is perfectly tender, juicy and flavorful meat. Learn more.
What does 'natural' mean?
Are your animals given antibiotics or hormones?
The beef chosen for the Chairman’s Reserve® Angus Beef program is selected on quality rather than production methods. We do not exclude cattle that go into the program due to the use of antibiotics or added hormones. It is important to note that there are FDA-mandated withdrawal periods for any antibiotics or added hormones that are administered.