Retail

Beef Toolkit is a newsletter written for Washington's retail meat managers. Please contact the Washington State Beef Commission if you are a retailer interested in ordering any of the resources mentioned in this installment of Beef Toolkit.

Beef Toolkit
A PUBLICATION OF THE WASHINGTON STATE BEEF COMMISSION

Spring 2006

Cover Story:

The Heat is On!

Did you know that nearly twice as many people are grilling outdoors than were 20 years ago? Did you know that more than half of all grill owners barbecue the whole year-round? It’s true—grilling is a sport for all seasons. Besides being a great lower-fat cooking method, grilling beef gives it that smoky delicious flavor that makes the family happy and drives the neighbors crazy!

Turn up the heat in your meat case with these sizzling beef merchandising ideas:

1. Host a grilling demonstration in your store parking lot--- a surefire way to draw a crowd and sell more beef! Use marinated steaks from the chuck and round to boost sales of these underutilized cuts!

2. Entice customers right at your store’s entry by displaying grilling cuts in a portable coffin case.

3. Continue to stock marinades, sauces, rubs, charcoal, as well as veggies for  kabobs near your meat case.

4. Put a portable grill right in your meat case to create some buzz and excitement.

5. Sponsor a “Great Grill Giveaway.” Customers who buy a certain value of beef can turn in their receipts for grill-related prizes such as sauces, marinades, and grilling tools, with the grand prize being a grill. Work with your store’s other departments to supply the prizes.

Summer 2006 Will Hit Record Supplies

For the summer 2006 the beef industry is expecting record red meat supplies, as well as an over-supply of poultry, confounded by the presence of Avian Influenza in Europe and Asia—and it’s potential spread. These factors have the potential to influence the market for beef profoundly.

Factors influencing the spike in beef supplies include larger cattle placements due in part to drought in the southern plains, heavier carcass weights, and more cattle ready for processing than ever before. Forecasted processing for early summer include 710,000 head per week in May and 706,000 head per week in June. For reference, the last week in March 2006 was 613,000 versus 566,000 for the same week in 2005.

To combat the large supply of beef in the marketplace throughout the summer season the beef industry is addressing the issue with an elevated effort this summer grilling season to promote sales of beef. The Washington Beef Commission plans to run summer grilling radio advertising throughout the summer and work in partnership with chains as well as individual retailers to boost sales through distribution of recipe brochures and summer grilling merchandising tools. Call today to learn more!

Meat Case Special:

Grill Talk

Use these basic tips to help your customers enjoy the summer grilling season... Cooking Tips:    PREPARE    STEAKS PROPERLY   · To avoid flare-ups, trim steaks for grilling or broiling closely, leaving only a thin layer of fat to preserve juiciness.   · Pat steaks dry with paper toweling to promote browning.   · Add salt and salty seasonings to steaks after cooking. Salt added before cooking draws out moisture and inhibits browning.   MARINATING: Tender steaks only need to be marinated briefly, if desired to add flavor. Fifteen minutes to 2 hours is long enough.   USE THE CORRECT COOKING TEMPERATURE Using too high heat can lead to overcooking and dry, flavorless steak. Or, it may char the outside before the center has a chance to reach the desired doneness.   TURN STEAKS WITH TONGS OR SPATULA When steaks are pierced with a fork, flavorful juices can be lost. Instead, use long-handled tongs when grilling. Turn steaks occasionally during grilling.   Smart Shopping   WHICH CUTS? For succulent, tasty, sizzling beef, choose the most tender steaks when grilling or broiling. These are: · Ribeye · Rib · T-Bone/Porterhouse · Top loin (strip) · Tenderloin · Shoulder top blade steak (Flat Iron) · Shoulder center steak (Ranch Steak) · Chuck eye · Round sirloin tip center   HOW MUCH TO BUY? Lean boneless beef steaks will yield 3-1/2 to 4 three-ounce servings of cooked, trimmed beef per pound. Bone-in steaks and boneless beef steaks that need more trimming will yield 2-1/2 to 3 three-ounce servings of cooked, trimmed beef per pound.

Beef Briefs: Beef Safety Update

The Facts: Modified Atmosphere Packaging (MAP) Using CO

A Safe Packaging Option

Many food products— including some meat products— are packaged with a small amount of gas to maintain their fresh color and enhance shelf life.

Red meat tends to change from a bright red color to brown or gray after being exposed to oxygen. This is a natural change but it does not mean that the product isn’t fresh or edible. By adding small amounts of carbon monoxide (CO) at levels permitted by FDA and USDA to red meat packages, products like ground beef can maintain their natural appearance throughout their shelf life.

Nothing about CO packaging changes the safety of beef or the advice we provide consumers about safe handling and preparation of their meat.

What Science Says

Modified Atmosphere Packaging (MAP) uses a mixture of gases which include a tiny amount of CO as well as gases found naturally in the atmosphere, like carbon dioxide, nitrogen, and oxygen. Following a thorough review process, FDA has declared CO intended for use in MAP a safe food packaging technique.

Red meat products are a bit like sliced apples. Their color can change rapidly — even though the product is still safe and wholesome. There are a huge range of products packaged in similar controlled atmosphere packaging, including bagged salads, pre-cut vegetables and fruits, snack foods such as potato chips and pastries, nuts, coffee, shredded cheese, pasta, seafood and a variety of beverage products.

Determining Whether Your Beef is Fresh

MAP does not change the consumer’s ability to determine the freshness of their beef products.

Consumers should not rely solely on the color of meat to determine if it’s suitable to eat. If they have any concerns about freshness, they can refer to the “use by” date on the package. Other signs of spoilage include a strong spoilage odor, a slippery texture, or a bulging package.