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Checkout the latest installment of
Beef Toolkit,
a quarterly newsletter designed specifically for meat department managers in
Washington State. It is designed to provide consumer-driven tools to help sell
more beef and communicate with customers. Beef Toolkit is produced by the
Washington State Beef Commission (WSBC).
New Products For Retail
Beef Briefs:
Who's Eating What When It
Comes To Beef?
Do you
really
know what your customers are
buying? Chances are, their
buying habits follow national
trends:
· Ground
beef is the most consumed beef
cut, consumption peaks between
ages 24-35.
· Steak
consumption rises through your
shopper’s life, peaking among
the 55-64 year olds.
· Roast
consumption rises steadily with
age, then stabilizes at 65+.
· On
an annual basis, 59% of eatings
are ground beef, 23% are steaks
and 10% are roasts.
· Almost
9 out of 10 households eat beef
at home regularly, an average of
2 times per week.
· When
enjoying beef at home, 80% of
the time consumers prepare fresh
beef. The other 20% includes
ready-to-eat, frozen or
processed beef products.
· Women
are most likely to make the
household purchasing decisions,
76% of the time they decide
what’s for dinner at home.
Beef Value Cuts
This new line of beautiful beef
cuts includes new steaks and
roasts that will be able to
compete with other proteins
marketed in retail and
foodservice. Turning the
underutilized chuck and round
into delicious new cuts will
help meat processors,
manufacturers, retailers,
foodservice operators and cattle
producers improve overall
profitability while supplying
more options to the consumer.
The superstars of these new cuts
include the Flat Iron Steak, the
Petite Tender Roast and the
Ranch Cut steak. Learn more
about all of these great steaks
at the BVC
List of Cuts.
Learn about the VALUE in Beef
Value Cuts...
Retail
Profitability
Deli Meal Solutions
Beef continues to maintain its
stronghold as
America’s
favorite meat for dinner. For
the retailer, it provides more
dollar volume and profit than
any other protein. But while it is
the number one protein in the
fresh meat case, it does not
command the same presence in
other areas of the supermarket
compared to other meats, namely
chicken. This is evident among
frozen foods, refrigerated
prepared and value-added meats,
and deli foods. Because
convenience foods play such an
important role during the dinner
hour for so many consumers, the
beef industry is
exploring ways to bring fresh
new beef ideas to the key areas
of the supermarket where these
products are purchased.
Included in this effort are
ideas for merchandising beef
products to the convenience
shopper, as well as concepts for
new convenient beef offerings.
The Deli Pot Roast concept
offers a beefy alternative to
rotisserie chicken, and
Cheeseburger Fries, which is
also part of the industry's Beef
Finger Foods initiative, are
just some of the Deli Meal
Solutions developed to date.
Learn more about these two great
beef products...
Deli Pot Roast
and
Rotiss-A-Roast
Cheeseburger
Fries
Learn more about
Deli Meal Solutions at the
R&D Ranch.
Want More Information?
Who Carries It?
New Product Availability:
Processors and Distributors
More
New Beef Product Resources
for retail.
Retail
Professional Resources
Order any of these using our
on-line
Web Form.
NEW!
Visit
www.beefretail.org
for the latest beef information!
Beef Value Cuts Booklet Retailer-specific Beef Value Cuts
information.
Understanding BSE Pocket Card
A great resource for retail
counter staff and store managers
to have on-hand to answer
customer questions regarding
food safety and BSE (mad cow
disease).
Beef Made Easy Meat case simplification program.
Beef Made Easy Ad Planner Advertising development booklet and
CD-rom.
Beef Made Easy Cuts Chart Retail beef cuts chart.
Food Irradiation, A Safe Measure Explains the process of
irradiation.
Industry Advisory Information
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