THE INSIDE CUTChicago Meat Authority, Inc.

W I N T E R N E W S L E T T E R

Wi n

ter

C H I C A G O M E A T A U T H O R I T Y

1120 W. 47th Place

Chicago, Il 60609

A MILD WINTER CHILL

ear CMA Friends, Customers, Suppliers, and Employees,

As a mild Chicago winter is winding down, things are heating up at Chicago Meat Authority as we are hard at work in 2012. We’ve set ambitious goals for ourselves and we have the vision and resources to achieve them. Some of our initiatives for this year include a proactive focus on safety in the work place, a review of our portion control items, innovation in our product lines, increased product breadth across our boning divison and the continued investment and development of our LDIs and tenured employees.  

We are excited to announce we recently hired Ed Frizelis as Director of Technical Services. Ed’s background is strong in Quality Assurance and Research and Development. His passion for ingredients and dedication to product quality are a valuable asset

in making sure that you, our valued partners are getting your needs fulfilled.

We are making strides in continuing our focus on improved customer intimacy. Strengthening our valued partnerships and investing in our employees allows us to deliver the quality and service that makes CMA a preferred customer and supplier in the industry.

On behalf of everyone here at Chicago Meat Authority we wish all of our partners and friends a warm greeting as we anticipate the arrival of spring.

Blue Plate Special

Take a step back in time and find out more about the revival of America’s original value meal. Page 2

Lean Protein

Lean beef and pork are an important part of a balanced and healthy lifestyle. Discover more about heart healthy cuts of lean beef and pork on page 3

LDI Check UpSee what’s new with our LDIs and find out who else has joined the CMA team on page 4

New Product GuideHave you seen our new product guide? You’re just a click away from new, inspiring offereings from Chicago Meat Authority. page 5

Karen’s CornerCheck in with Karen, our Director of HR and Organizational Development for exciting CMA career opportunities on page 5

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In The News

For questions or comments about any of our featured

material please contact us at: marketing@chicagomeat.com

/Chicagomeat

he Blue Plate Special was the preferred value meal for over three decades feeding millions

of hungry Americans starting in the 1920’s and beyond. Its name stemmed from a restaurant’s “special” meal changing daily at a lower price. Sometimes these budget friendly dinners were served on blue plates. I was determined to relive and experience a piece of our American food culture and in the process found so much more.

The Revival of the Blue

Plate Special

The Depot American Diner has been featured on Diners, Drive-ins and Dives; it’s Zagat rated (best of Chicago restaurant ranking) and has a slew of other local awards and positive reviews. The experience took me back to a time when food marketing was young and new. Things were simple and that was a great feeling of comfort, much like the food.

The Depot - American Diner

In an area on the Westside of Chicago, tucked into an unassuming neighborhood with Hispanic, Irish and Polish cultural influences lies a Diner so hidden you have to squint to find it.

If you’re looking for parking, it’s your lucky day, there isn’t any. In an “it’s hip to be square” attitude, there was the Depot American Diner. It features no bright lights, no flashy signs, no two for $20, just a beat up wooden door so

underwhelming you had to take a step back just to make sure you were, in fact, heading into the right place.

As I stepped through the door, I experienced something that is hard to explain: authenticity. The gentle murmur of conversation, kitchen utensils being banged on the flattop grill, the high top counter with red vinyl topped stools and a smell so intoxicating I immediately became twice as hungry.

A small chalkboard informed me of today’s Blue Plate Special: Grilled Pork Chops. I took a booth to the right and plucked a menu tucked neatly between the salt and pepper shakers taking in my surroundings. What made this place so different from others was its imperfections and lack of commercialization. It boasted no high graphic logo, no fancy menu, no flare or shiny buttons, no funny names, no flat screen TVs, no catchy jingle, just a simple slogan: “Home of the Blue Plate

Specials”. It was good food made from scratch by cooks taking the time to prepare it; a total and complete dedication to serving high quality Blue Plate Specials at a value price -- the way it should be.

Maybe it was the three Chicago detectives sitting at the counter discussing the day’s events, or the eclectic mix of patrons coming and going, or even the faint smell of bacon grease from that morning’s breakfast rush but this no frills experience was exactly the change of pace I needed from the fast paced city of Chicago that I know and love.

Driving home I found myself thinking about our own Blue Plate brand here at Chicago Meat and have found a new appreciation in the culture and experience that lies behind it. While it comes in an unassuming box, much like the Depot American Diner’s front door, the product inside is deep rooted in tradition and deserves the attention and care of cooks everywhere to unlock the potential of good, made from scratch, American eats.

T

Blue Plate SpecialThe original American value meal.

Through changes in feeding and breeding techniques, pork has become a leaner meat.A study released by the USDA reveals six common cuts of pork that are now 16% leaner, have 27% less saturated fat than they did fifteen years ago and do not contain artery clogging trans-fat.

What’s more, pork tenderloin is now as lean as skinless chicken breast; in fact it is slightly leaner. A USDA study found a 3 ounce serving of pork tenderloin contains only 2.98 grams of fat, whereas the same serving size of skinless chicken breast contains 3.03 grams of fat.

( hat comes to mind when you ( think "lean meat?" Chicken? Turkey? They're all good choices, but you might be relieved to know they're not your only options when eating lean! While skinless chicken breasts and turkey cutlets may qualify as lean meat, pork and beef are recognized as healthy alternatives and an important part of a well balanced diet.

Lean* pork and beef cuts are packed with important nutrients like:

• B vitamins which help the body's metabolism, aid in red blood cell formation and play a vital role in our nervous system

• Iron, found particularly in red meat, helps maintain energy and carry oxygen through the bloodstream

• Magnesium, which is vital for building bones

• Zinc which is essential for our immune system.

Even more good news for the “Other White Meat,” Pork tenderloin has been given another stamp of approval. Recently, the American Heart Association certified pork as a lean and healthy meat by giving it the iconic Heart Checkmark which distinguishes it as a heart-healthy protein.

To start eating lean, buy cuts with the words “loin” or “round” in their name such as pork tenderloin or loin chop for pork, and top round or top sirloin for beef. Another simple tip is to buy “choice” or “select” grades rather than “prime” as they have less fat content. Learning to eat healthier may seem overwhelming at times but it really can be quite simple CMA can help.

Regardless of what you’re in the mood for, Chicago Meat Authority offers many products from all three of our product lines that are a great source of lean protein.

Great&Sources&of&Lean&Protein&Great&Sources&of&Lean&Protein&Great&Sources&of&Lean&Protein&Great&Sources&of&Lean&Protein&Protein Chefs&Cut CMA Blue&Plate&

Pork • Rib$Cut$Chop

• Porterhouse$Chop

• Pork$Tenderloin• Boneless$Center$Cut$Chop• Bone5In$Center$Cut$Chop• Sliced$Pork$Loin$Cutlet• Pork$Flat$Iron$Steak$&$

Strips

• Boneless$Center$Cut$

Chops• Bone5In$Center$Cut$Chop• Bone5In$&$Boneless$Ends$

&$Pieces$

Beef • Ranch$Steak• Flank$Steak• Beef$Strips

Chicken • Chicken$Strips• Chicken$Tenderloin$Cubes

K e e p i n g H e a l t h y w i t h L e a n P r o t e i nW

*Lean Meat is defined as any 3 ounce serving of meat with less than 10 grams total fat, 4.5 grams saturated fat and 95 milligrams cholesterol (USDA).

Extra Lean Meat has less than 5 grams total fat, 2 grams saturated fat and 95 milligrams cholesterol (USDA).

( s you may remember from our ( Fall edition of ‘The Inside ( Cut’, Chicago Meat Authority has been hard at work developing its LDI program. When we last checked in, Keely Sibbald and Bill Duncan were the only two members of the program and about a third of the way through their six-month Leadership Development Initiative.

Since then, CMA has brought on two more LDI team members; Matt Cyr and Joe Welnhofer bring valuable knowledge from different backgrounds in finance and operations. While Bill and Keely are a month from finishing their LDI training, Matt and Joe are actively filling the voids left when the other two switch departments.

Matt and Joe began the program on October 31st and have spent much of the last four months in our North and South plants. They have been learning and contributing to CMA operations, while at the same time using their new observations to develop quality and safety based projects that will help us exceed our annual goals. They have experienced nearly every facet of our plant operations, even the most technical jobs like trimming and cutting meat products.

On February 21st, Keely, Bill, and the CMA marketing department visited Purdue University Career Fair to recruit soon-to-be graduates for the LDI program. We are always searching for young professionals to enter into the LDI roles and we thought there was no better way to explain the program than face-to-face contact with the people that have experienced the Leadership Development Initiative program. We look forward to welcoming new recruits later this Spring.

Congratulations to our Burgundy Circle (5 years) and Platinum Ring (10 years) honorees. We are very proud of your dedicated service and expertise!

2012 Platinum Ring & Burgundy Circle

At CMA People Make the Difference.

From left to right Matt Cyr, Joe Welnhofer, Karen Gates (HR director), Keely Sibbald, Bill Duncan.

A

Our LDIs were recently featured in Meat & Poultry magazine! Click here to read more

about how we’re developing tomorrow’s leaders.

Karen’s Corner

Pork Tenderloin Stew• 2 pork tenderloins (1 pound each), cut into 1-inch

pieces• 1 tablespoon olive oil• 1 medium onion, chopped• 1 garlic clove, minced• 1 can (14.5 oz) reduced-sodium chicken broth• 2 pounds red potatoes, peeled and cubed• 1 cup sliced fresh carrots• 1 cup sliced celery• 1/2 pound sliced fresh mushrooms• 2 tablespoons cider vinegar• 2 teaspoons sugar• 1-1/2 teaspoons dried tarragon• 1 teaspoon salt• 2 tablespoons all-purpose flour• 1/2 cup fat-free milk• 1/2 cup reduced-fat sour cream

In a large nonstick skillet over medium heat, cook pork in batches in oil until no longer pink; remove and keep warm.

In the same pan, sauté onion until crisp-tender. Add garlic; cook 1 minute longer. Add the broth, vegetables, vinegar, sugar, tarragon and salt; bring to a boil.

Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.

Combine flour and milk until smooth; gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pork and heat through. Reduce heat; stir in sour cream just before serving (do not boil). Yield: 8 servings.

Through intentional talent acquisition efforts, Chicago Meat is on the path of strategic expansion within the industry. CMA’s growth is attributed to the succession planning strategies and comprehensive H.R. Model of Karen Gates and the Human Resources department.

Recently we have welcomed seven new faces to the CMA family, two of which are a part of the innovative LDI program, and we are always looking to bolster our ranks with top talent.

For current opportunities here at CMA visit our website at www.chicagomeat.com and click on the Career Opportunities link under the Careers tab.

CMA has recently

revamped its Product

Guide book. The eye-catching layout includes

product descriptions and

high resolution images of

cooked and raw products

for a# three of CMA’s

product lines: Chefs Cut,

CMA, and Blue Plate.

CMA Product Guide

This recipe is: Healthy Diabetic Friendly

To view our complete product guide click on the

image below!

Chicagomeat.

com