Promotion
Beefing Up the New Year
The checkoff’s 2012 New Year’s beef promotion in the Northeast – “Livin’ Lean. Lovin’ Beef” – is on tap for Jan. 9 – March 30, and will keep beef center-of-plate via distribution of lean beef recipes. In the form of a booklet, the recipes will focus in on Beef Value Cuts and middle meats, as well as the new Champagne Steak Salad with Blue Cheese from the checkoff's 2011 advertising campaign. Additional materials for retailers include shelf wobblers and, for consumers, an online micro-site at www.LeanBeefSweepstakes.com, where they can enter to win prizes including a grocery gift card, a session at a local spa, and 'I Heart Beef'-engraved IPod, and a Healthy Beef Cookbook.
Full Scoop on Full Sirloin Tip
In an effort to help industry partners develop and execute new beef cuts or innovative cutting processes that increase the value and demand of beef for the entire chain, the checkoff’s Beef Innovations Group has added valuable information about the Full Sirloin Tip to its website. Among features are an animated, step-by-step cutting video, downloadable cutting guides, tenderness information, culinary information and much more. The website serves as a great, one-stop technical resource, especially for beef processers.
For additional information, check out these sites:
Consumers can go to www.BeefItsWhatsforDinner.com for beef tips, facts, nutrition information, recipes, contests, cookbook ordering information and the “Beef So Simple” newsletter.
Amateur cooks looking for the opportunity to test their beef recipes and try for big prizes at the National Beef Cook-Off can turn to www.beefcookoff.org for contest information and a showcase of winning recipes.
Bilingual consumers can turn to www.lacarnesderes.com, a consumer site in Spanish and English, for quick-and-easy beef recipes, nutrition information, and beef shopping, storage and cooking guides.
Foodservice professionals, including those in school foodservice, can go to www.beeffoodservice.org for with information about beef safety, cuts, facts and trends, as well as recipes and training materials.
Beef retailers can turn to www.beefretail.org for beef cut and product information, marketing research, and tips, instruction and tools for merchandising beef.
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.
Students competing in the National Beef Ambassador contest can click on www.nationalbeefambassador.org for rules and requirements of the contest, and for press releases and photos showcasing ambassador activities.
Veal information is available at www.vealmadeeasy.com or www.vealfoodservice.com for information about veal, veal recipes, advice for cutting and preparing veal, and biographies and featured recipes from top chefs.
According to the Beef Act, promotion means any action aimed at advancing the image and desirability of beef and beef products with the express intent of improving the competitive position and stimulating sales of beef and beef products in the marketplace. Among checkoff programs in promotion are paid consumer advertising; retail and foodservice marketing; food-media communications; veal marketing; new-product development; beef recipe development; and other culinary initiatives.
Funded by the Beef Checkoff.
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