Make Every Entrée Fit for a Chairman

Your customers want an exceptional eating experience. You want only the highest quality meats in your kitchen. Hand-selected for optimal marbling, color and firmness, Chairman’s Reserve^® Beef and Pork bring unmatched quality to your every creation. All our products meet our uncompromising standards before they come into your kitchen—so you can be confident in creating the premium dishes your discerning customers seek.

Pork Perfection

From our strictest specifications come our most tender, juicy and flavorful cuts. Simply put: our finest pork. It’s all natural*, minimally processed with no artificial ingredients and available in two tiers for your preference.

Chairman’s Reserve^® Prime Pork

Tier 1
Marbling score of 3-5
Color score of 4-5
Qualified for Master Chefs’ Seal of Excellence

Chairman’s Reserve^® Premium Pork

Tier 2
Marbling score between 2-5
Color-graded to reduce variation with score ranging from 3-5
Hand-selected to ensure consistent marbling, firmness, texture and size

Chairman’s Reserve Platinum®

Angus Beef

USDA upper 1/3 Choice quality grade
100% Angus beef
Moderate marbling score
Selected for consistent ribeye size, carcass weight, lean color and texture
More consistent supply than USDA Prime allowing for greater order fulfillment

Chairman’s Reserve®

Prime Pork

Marbling score of 3-5
Color score of 4-5
Qualified for Master Chefs’ Seal of Excellence
All natural, minimally processed with no artificial ingredients

Chairman’s Reserve®

Premium Beef

USDA Choice quality grade
Small 50-100 marbling score
Medium or fine marbling texture
Grade A maturity
Moderately thick (or better) muscling

Chairman’s Reserve®

Premium Pork

Marbling scores between 2-5
Color-graded to reduce variation with scores ranging from 3-5
Hand-selected to ensure consistent marbling, firmness, texture and size

Get Inspired With Our Unparalleled Pork Cuts

Pork Shoulder Butt

Available in both bone-in and boneless, our Chairman’s Reserve® Pork Shoulder Butt gives you an extremely versatile, wonderfully juicy menu option. Typically roasted whole, it can also be prepared for smaller cuts to help create an attractive profit margin.

Sparerib

Flavorful, well-marbled and moderately tough, Chairman’s Reserve® Sparerib products provide thicker and meatier ribs from the pork belly for versatile menu options across dayparts.

St. Louis Style Sparerib

With their rich pork flavor, St. Louis ribs are a favorite at American-themed restaurants and BBQ competitions. Our versatile Chairman’s Reserve® St. Louis Style Spareribs feature ample marbling for excellent plate presentation, while their flatness and shape can help them cook and brown easily.

Baby Back Rib

Shorter and meatier with smaller bones than spareribs, our Chairman’s Reserve® Baby Back Ribs deliver intense pork flavor and a meaty bite that pairs well with sauces and rubs for a memorable dining experience.

Pork Loin

Tender and very lean with a mild, meaty flavor. That’s our Chairman’s Reserve® Boneless Pork Loin. With its comparatively quick cook time, it’s a cost-efficient performer in the kitchen.

Sirloin Roast

Lean, tender, mild and juicy, our Chairman’s Reserve® Pork Sirloin Roast gives both you and your customers high value and mouthwatering results. Highly versatile, it can be served as a succulent roast, sliced for sandwiches or stuffed for an impressive plated presentation.

Pork Tenderloin

One of the most tender and leanest cuts on the market, pork tenderloin brings tremendous versatility to your menu. Mild flavor, juicy tenderness, and quick cook time make Chairman’s Reserve® Pork Tenderloin a perfect blank canvas for sauces, rubs and marinades.

Bone-in Frenched Loin

Few cuts can elevate a dining experience like the tender flavor of a French-cut pork loin. Featuring quality and consistency of the highest caliber, our Chairman’s Reserve® Bone-in Frenched Loin will be the main attraction of your menu.

Pork Belly

Lean and flavorful, our Chairman’s Reserve® Pork Belly is the perfect canvas to express your culinary expertise and create signature dishes your customers will crave.

Bone-in Picnic

Moderately lean and dense with a rich, porky flavor, our Chairman’s Reserve® Picnic Shoulder is best cooked low and slow or brined to lock-in moisture and flavor—while the skin can be crisped to add culinary flair.

10-Bone Pork Tomahawk

Offer customers the distinctive experience they are looking for with Chairman’s Reserve® Pork Tomahawks. Hand-selected for superior marbling and color, this showstopper of a cut highlights our dedication to craft and quality.

Signature Beef

We take pride in delivering products that make the center of the plate shine. Our Chairman’s Reserve® Premium Beef must meet our rigorous standards before they are ready for your restaurant.

Chairman’s Reserve® Premium Beef

100% Angus beef
USDA Choice quality grade
Small 50-100 marbling score
Medium or fine marbling texture
Grade A maturity
Moderately thick (or better) muscling

Explore Our Portfolio Of Exceptional Beef Cuts

Boneless Chuck Roll

Perfect for high-volume cooking, our large Chairman’s Reserve® Boneless Chuck Roll delivers a mix of tough and tender meat with a rich beefy flavor.

Boneless Chuck Shoulder Clod

Slightly leaner than other chuck cuts, our Chairman’s Reserve® Boneless Chuck Shoulder Clod yields rich, beefy, juicy flavor for a variety of applications including BBQ and steak, ground beef, cubed steak, sliced or diced meat.

Ribeye

Handcrafted for the perfect cut and available in boneless and bone-in, our Chairman’s Reserve® Ribeye steaks are 100% Angus, USDA Choice quality with generous marbling and a rich, juicy, robust flavor that’s second to none.

Frenched Ribeye Tomahawk

Featuring higher caliber quality and consistency, our Chairman’s Reserve® Frenched Ribeye Tomahawk steak delivers bold ribeye flavors while bringing unmatched presentation to your menu.

Beef Short Ribs

Well-marbled, slightly tender and cut shorter than pork spareribs, our Chairman’s Reserve® Beef Short Ribs are moist and full of flavor.

Beef Tenderloin

Extremely tender, lean and typically the most expensive of the loins, our Chairman’s Reserve® Beef Tenderloin delivers a mild taste profile—making it a perfect option when prepared with sauces that add moisture and flavor.

Boneless Strip Loin

Our Chairman’s Reserve® Boneless Strip Loin generally has a lower price point than tenderloin but shares many of its attributes: full-flavor, juicy, well-marbled and fairly tender.

Bone-in Short Loin

Home to some of the most tender and popular cuts of beef, such as porterhouse steak, bone-in strip steak, t-bone steak, loin steak tail and bone-in strip loin, our well-marbled, bone-in short loin is ideal for slicing into strip steaks or preparing as a roast.

Sirloin

Moderately tender, lean and available in both top sirloin and bottom sirloin, our beefy-flavored sirloin cuts can be prepared in a variety of ways for excellent results. Pair with a signature marinade for a distinctive menu option.

Hanging Tender

Once known as a “butcher’s steak” (as butchers would keep this prized cut for themselves) our hanging tender is a “best-kept secret” of steak lovers. Tough with moderate marbling, the cut is distinguished by its rich, bold flavor profile.

Bottom Round

A lean and economical cut of beef, our Chairman’s Reserve® Bottom Round is generally best when braised—but can also be roasted and sliced thinly against the grain.

Beef Brisket

A large, highly muscular meat offering with moderate fat, our beef brisket can elevate menu offerings across dayparts, from brunch to dinner. It’s an ideal cut for cooking low and slow on the barbecue or in a slow-cooker.

Flap Meat

Like skirt steak and flank steak, our Chairman’s Reserve® Flap Meat is slightly tender and lean with robust flavor. For optimum tenderness cook no further than medium-rare over high, dry heat.

Skirt

Featuring robust, beefy flavor and available in both thick, outside skirt steak and thinner, inside skirt steak cuts, Chairman’s Reserve® Skirts are delicious options when marinated and seared over high heat.

Flank Steak

Flavorful, tough and lean, our Chairman’s Reserve® Flank Steak benefits from being tenderized or marinated and is best cooked medium-rare.

Beef Cuts
Beef Cuts 2
Beef Cuts 3
Beef Cuts 4

Boneless Chuck Roll

Perfect for high-volume cooking, our large Chairman’s Reserve® Boneless Chuck Roll delivers a mix of tough and tender meat with a rich beefy flavor.

Boneless Chuck Shoulder Clod

Slightly leaner than other chuck cuts, our Chairman’s Reserve® Boneless Chuck Shoulder Clod yields rich, beefy, juicy flavor for a variety of applications including BBQ and steak, ground beef, cubed steak, sliced or diced meat.

Ribeye

Handcrafted for the perfect cut and available in boneless and bone-in, our Chairman’s Reserve® Ribeye steaks are 100% angus, USDA Choice quality with generous marbling and a rich, juicy, robust flavor that’s second to none.

Frenched Ribeye Tomahawk

Featuring higher caliber quality and consistency, our Chairman’s Reserve® Frenched Ribeye Tomahawk steak delivers bold ribeye flavors while bringing unmatched presentation to your menu.

Beef Short Ribs

Well-marbled, slightly tender and cut shorter than pork spareribs, our Chairman’s Reserve® Beef Short Ribs are moist and full of flavor.

Beef Tenderloin

Extremely tender, lean and typically the most expensive of the loins, our Chairman’s Reserve® Beef Tenderloin delivers a mild taste profile—making it a perfect option when prepared with sauces that add moisture and flavor.

Boneless Strip Loin

Our Chairman’s Reserve® Boneless Strip Loin generally has a lower price point than tenderloin but shares many of its attributes: full-flavor, juicy, well-marbled and fairly tender.

Bone-in Short Loin

Home to some of the most tender and popular cuts of beef, such as Porterhouse Steak, Bone-in Strip Steak, T-Bone Steak, Loin Steak Tail and Bone-in Strip Loin, our well-marbled, bone-in short loin is ideal for slicing into strip steaks or preparing as a roast.

Sirloin

Moderately tender, lean and available in both Top Sirloin and Bottom Sirloin, our beefy-flavored sirloin cuts can be prepared in a variety of ways for excellent results. Pair with a signature marinade for a distinctive menu option.

Hanging Tender

Once known as a “butcher’s steak” (as butchers would keep this prized cut for themselves) our Hanging Tender is a “best-kept secret” of steak lovers. Tough with moderate marbling, the cut is distinguished by its rich, bold flavor profile.

Bottom Round

A lean and economical cut of beef, our Chairman’s Reserve® Bottom Round is generally best when braised—but can also be roasted and sliced thinly against the grain.

Beef Brisket

A large, highly muscular meat offering with moderate fat, our Beef Brisket can elevate menu offerings across daypart, from brunch to dinner. It’s an ideal cut for cooking low and slow on the barbecue or in a slow-cooker.

Flap Meat

Like skirt steak and flank steak, our Chairman’s Reserve® Flap Meat is slightly tender and lean with robust flavor. For optimum tenderness cook no further than medium-rare over high, dry heat

Skirt

Featuring robust, beefy flavor and available in both thick, outside skirt steak and thinner, inside skirt steak cuts, Chairman’s Reserve® Skirts are delicious options when marinated and seared over high heat.

Flank Steak

Flavorful, tough and lean, our Chairman’s Reserve® Flank Steak benefits from being tenderized or marinated and is best cooked medium-rare.

FAQs

We’re ready to help. Get more details about our quality Chairman’s Reserve® Meats by reviewing our Frequently Asked Questions below.

Marbling is the white flecks you see in beef and pork products. They are small pieces of fat that occur in the muscle, and a huge part of what makes our meat taste delicious. That’s why we insist on high marbling scores in every cut we sell.

Single-ingredient beef and pork, like our Chairman’s Reserve® Meats, are naturally free of gluten.

Nutritional information for our Chairman’s Reserve® Meat products varies by cut and product. Contact your Tyson representative for nutritional details on the specific cuts you’re interested in.

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.

Currently, there is not a USDA standard quality grade for pork. But you can be confident 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.

Chairman’s Reserve® Pork and Angus Beef are minimally processed with no artificial ingredients. We follow USDA regulations to ensure minimal processing, which means the product has not been fundamentally altered.

As they do in humans, hormones occur naturally in all animals. Naturally occurring hormones can also be present in animal-sourced foods like meat, dairy, fish, and eggs.

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. We comply with the FDA-mandated withdrawal periods for any antibiotics or added hormones that are administered.

The independent farmers, ranchers and animal nutritionists involved in raising the quality cattle and pigs for the Chairman’s Reserve® Meats program develop balanced and nutritional diets for all the animals based on standard industry practices. The Chairman’s Reserve® Meats program’s strict quality criteria also help to ensure the quality eating experience that comes from our beef and pork products on your plate.

*All-natural, minimally processed beef and pork with no artificial ingredients.

Image 1: Courtesy of BeefItsWhatsForDinner.com

Image 2: Courtesy of the National Pork Board, Des Moines, Iowa USA

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Make Every Entrée Fit for a Chairman

Pork Perfection

Chairman’s Reserve® Prime Pork

Chairman’s Reserve® Premium Pork

Chairman’s Reserve Platinum®

Angus Beef

Chairman’s Reserve®

Prime Pork

Chairman’s Reserve®

Premium Beef

Chairman’s Reserve®

Premium Pork

Get Inspired With Our Unparalleled Pork Cuts

Pork Shoulder Butt

Sparerib

St. Louis Style Sparerib

Baby Back Rib

Pork Loin

Sirloin Roast

Pork Tenderloin

Bone-in Frenched Loin

Pork Belly

Bone-in Picnic

10-Bone Pork Tomahawk

Signature Beef

Chairman’s Reserve® Premium Beef

Explore Our Portfolio Of Exceptional Beef Cuts

Boneless Chuck Roll

Boneless Chuck Shoulder Clod

Ribeye

Frenched Ribeye Tomahawk

Beef Short Ribs

Beef Tenderloin

Boneless Strip Loin

Bone-in Short Loin

Sirloin

Hanging Tender

Bottom Round

Beef Brisket

Flap Meat

Skirt

Flank Steak

Boneless Chuck Roll

Boneless Chuck Shoulder Clod

Ribeye

Frenched Ribeye Tomahawk

Beef Short Ribs

Beef Tenderloin

Boneless Strip Loin

Bone-in Short Loin

Sirloin

Hanging Tender

Bottom Round

Beef Brisket

Flap Meat

Skirt

Flank Steak

FAQs

What is marbling?

Is your meat gluten free?

What is the nutritional value of your beef and pork?

What do your cattle grade at market?

What does 'natural' mean?

Are your animals given antibiotics or hormones?

What do the animals eat?

*All-natural, minimally processed beef and pork with no artificial ingredients.

Image 1: Courtesy of BeefItsWhatsForDinner.com

Image 2: Courtesy of the National Pork Board, Des Moines, Iowa USA

Join Our Tyson Partners Program

Sign Up For Our Newsletter

Chairman’s Reserve^® Prime Pork

Chairman’s Reserve^® Premium Pork