Quality Is Written Into History Of Chairman’s Reserve® Meats

In 2000, the Chairman’s Reserve® Meats team started on a quest to provide exceptional meat to discerning customers. Since then, the team has demonstrated a yearning hunger for excellence and growth that shows no signs of stopping.

For their 20th anniversary, the Chairman’s Reserve Meats team is looking back on their evolution from what was once a single offering premium beef provider to what it is today: the only brand with a two-tier, dual protein offering of both Premium and Prime beef and pork.

In the beginning, the Chairman’s Reserve Meats team exclusively offered high-quality Premium beef but they didn’t stop there. Like true chairmen, they pushed forward and grew their offerings to provide even higher quality pork and beef. The best wasn’t good enough for the Chairman’s Reserve Meats team; they had to be better – even when that meant innovating beyond industry standards to ensure their meat had a level of choice, quality and consistency that retailers could depend on and shoppers could understand.

Although USDA quality grading seems obvious to most retailers, it can be difficult to explain to even the most astute customers. Countless books could be (and have been) written about the intricacies of grading beef quality, but Chairman’s Reserve Prime Beef is explained relatively easily. First and foremost, the beef in this program must align with USDA Prime quality grade standards, which represents only about the top 10 percent of beef available in this country. Chairman’s Reserve Premium Beef aligns with the upper two-thirds of USDA Choice quality grade. This grade offers great quality, while remaining accessible in both supply and cost for most shoppers.