An Eye for Prime


To uphold the right color and highest marbling scores in every cut we sell, all of Chairman’s Reserve® Prime Pork products undergo vigorous scoring tests and visual confirmation from Product Masters. Uniquely trained, Product Masters understand every aspect of production and the identifying characteristics of Prime pork, ensuring our standards for lean trim, color, marbling and pH levels are not only met, but oftentimes exceeded.

When we say that our pork is the best, we mean it. Not all brands can claim they are more tender than the other brands on the market like we can. Chairman’s Reserve® Prime Pork is 25% more tender than other leading brands of pork without added solution. That means every cut is guaranteed to be fork-tender and juicy with every bite.

Recognized For Excellence


Chairman’s Reserve® Prime has made quite a name for itself in the pork marketplace. The exquisite quality of Prime qualified for the Master Chefs' Seal of Excellence from the acclaimed Master Chefs' Institute™. The Master Chefs’ Institute (MCI) is dedicated to upholding the highest standards of culinary excellence. MCI’s Certified Master Chefs® evaluate foods, beverages and equipment, to qualify them for the coveted Master Chefs’ Institute Seal of Excellence to the select few products meeting their stringent quality standards.

Delivering an Unforgettable Eating Experience


Discerning customers like you expect the best. When you visit a meat department that’s completed the exclusive Chairman’s Reserve Certified Butcher Program training, you’ll encounter knowledgeable staff that’s committed to meeting our stringent requirements and answering any questions you may have. They’ll help you select the best available cuts and help ensure an eating experience you won’t soon forget.
  • Boneless Center-Cut Pork Loin

    This lean cut is best when brined in sugar, salt, water and herbs—tenderizing the meat to make it exceptionally
    flavorful.

  • Bone-In Pork Loin

    A classic cut, great for entertaining. Roast it low and slow to get the perfect blush of pink without overcooking.

  • Boneless Pork Sirloin Roast

    Roast to perfection with a savory rub or mouthwatering sauce to bring out all the juiciness of this beautiful cut.

  • Pork Tenderloin

    Lean and delicately flavored, this is among the most tender cuts of pork. A prime candidate for quick-cooking
    over high heat.

  • St. Louis-Style Ribs

    Taken from the belly of the pig, flavorful spareribs have a higher fat content that lends itself to thick, rich sauces.

  • Baby Back Ribs

    Lean, loin-back ribs are fall-off-the-bone tender when baked or grilled in a flavorful spice rub.