Connecting with Retailers
The beef checkoff was front-and-center at the recent Annual Meat Conference through an invitation-only educational lunch; a session on “The Changing Face of Supermarket Foodservice and the Keys to Long-Term Success,”, and participation on a panel, “Factory Farming? Think Again – Modern Agriculture Means Sustainability.” In addition, the checkoff hosted two dozen key retailers for a unique opportunity to engage with beef industry experts in beef market and supply, market intelligence, issues monitoring and culinary opportunities. One of the attendees reported afterward that “the group of experts on hand was remarkably comprehensive and covered just about every aspect of the beef industry. It was an excellent gathering and extremely helpful.”
Extending More Beef Across More Menus
The checkoff recemtly demonstrated cutting methods for the sirloin, loin and ribeye for a large national casual-dining restaurant chain, educating restaurant personnel about the flexibility of these middle meats when alternative cutting methods are applied. The training included discussion of menu concepts to add new and extend existing beef menu items. Participants included culinary research and development, marketing, and procurement disciplines. The checkoff will continue to support the chain as they evaluate and determine opportunities to promote beef on their menu.
For additional information, check out these sites:
The beef production story is told through www.factsaboutbeef.com, a site which offers information, photos, graphics, facts and figures, personal accounts and other resources that combine to tell the story of how beef gets from producers pastures to consumers’ plates.
Professionals in foodservice, retail and manufacturing industries can go to www.beefinnovationsgroup.com to find beef product ideas and tools to make new products successful in the market.
Consumers can go to www.BeefItsWhatsforDinner.com for beef tips, facts, nutrition information, recipes, contests, cookbook ordering information and the “Beef So Simple” newsletter.
Consumers looking for nutrition and dietary information about beef can go to www.beefnutrition.org to order or download materials and research information, or find a schedule of nutrition events and seminars.
Bovine Spongiform Encephalopathy (BSE) is a misunderstood but potentially serious animal disease. For the most accurate information, turn to www.bseinfo.org, an informational site housing current information regarding for consumers, producers and beef industry representatives.
A Web site with simple, creative resources for new and exciting ways to not only enjoy meals as a family, but also engage in some good, old-fashioned fun together! We hope you find it useful and encourage you to come back often for fresh ideas can be found at www.family-mealtimes.org.
Bilingual consumers can turn to http://www.lacarnederes.com/, a consumer site in Spanish and English, for quick-and-easy beef recipes, nutrition information, and beef shopping, storage and cooking guides.
Addressing beef nutrition with a focus on the classroom, www.teachfree.com offer materials to order or download; serves as a resource for teachers with a large selection of free posters, brochures, and teaching kits about beef and human nutrition.
Consumer Information - Archive
- Celebrating Cattle Producers (February)
- Beefing Up the Classroom (February)
- Immersing Chefs in Beef Experience (December)
- Buying All Things Ground Beef (December)
- Engaging Youth via New Beef-Literacy Tools (November)
- Challenging Consumers to Shift Protein Intake (November)
- Fitting BEEF Into Fitness (October)
- Managing Marketplace Challenges (October)
- Launching Two New Beef Cuts (July)
- Slicing and Saving (July)
- Reaching Milestones (June)
- Connecting Retailers to Beef Resources (June)
- Asking Beef (May)
- Savoring Success this Grilling Season (May)
- Developing Beef-Education Curriculum (April)
- Telling “The Real Story” about Beef Prices and Demand (April)