"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Beef
Click Here to Login
Thread Tools Display Modes
Old 11-26-2017, 02:25 PM   #1
Assistant Cook
Join Date: Nov 2017
Location: Siloam Springs
Posts: 2
Chairman's Reserve Vs Prime

I chose the beef section, I apologize if I am in the wrong category. I have started to see beef marked as Chairman's Reserve. I am acquainted with prime, but this i have not seen. I tried to research it but I haven't had any luck. Does anyone know how Chairman's Reserve compares to Prime, thanks.


Selleathy is offline   Reply With Quote
Old 11-26-2017, 02:40 PM   #2
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,069
Chairman's Reserve is a marketing tool for Tyson Meats. It's their take on meat that fits between choice and prime.

This from their website: https://www.eatlikenoone.com/what-is...es-of-beef.htm

"Certified Premium
This is also choice beef but it is the best of the choice beef. It’s a grading program where choice beef is examined and the cuts considered the best are given the certified premium label. Different organizations grade the beef to be certified premium, based on their requirements. One example of this is beef that is labeled “Chairman’s Reserve® Certified Premium Beef”. In this case the organization, Chairman’s Reserve has determine that this beef meets their guidelines for certified premium beef. Chairman’s Reserve is a brand of Tyson foods."

They're trying to create a disctinction they can charge you more for.

"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 11-26-2017, 02:53 PM   #3
Assistant Cook
Join Date: Nov 2017
Location: Siloam Springs
Posts: 2
Thank you, I didn't find that excerpt. I am in Northwest Arkansas which is the home base of Tyson and Wal-Mart. I was wondering if it was a big business ploy. Thank you for your input.
Selleathy is offline   Reply With Quote
Old 11-26-2017, 11:04 PM   #4
Chef Extraordinaire
buckytom's Avatar
Join Date: Aug 2004
Location: My mountain
Posts: 21,540
Andy's on the job.

Thank you. NO ONE needs more sales crapola.
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 11-27-2017, 09:56 AM   #5
Master Chef
jennyema's Avatar
Join Date: Mar 2002
Location: Boston and Cape Cod
Posts: 9,964
Smithfield is also playing that game with pork loin cut to look like a tenderloin and labeled "pork filet"
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:08 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.