BOOST SHOPPER CONFIDENCE IN BEEF SAFETY DURING FOOD SAFETY MONTH
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September is National Food Safety Education Month, creating a timely opportunity to inform shoppers and meat department staff about food safety behaviors. The Beef Checkoff has the research data, selling tools, and merchandising materials needed to train meat department staff on safe food handling and empower them to educate shoppers on proper techniques. Leverage these resources to help shoppers feel confident in the safety of the every package of fresh beef sold and help staff display food safety behaviors and stress food safety behaviors when talking to consumers, such as proper cooking temperatures and safe handling.
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This well-marbled cut is second in tenderness only to the Beef Tenderloin, and is available at about half the cost. With price being the number one factor that influences consumers' decision on where to shop, promote this value cut to make your meat case stand out from the competition. Encourage shoppers to make a steakhouse favorite at home or stretch their steak dollar further by slicing the Flat Iron for a delicious beef stir fry or noodle bowl. Click the links below to learn more. |
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BEEF IN THE NEWS: NATIONAL MEDIA STORY TOUTS TRACTION OF VALUE CUTS |
A recent Wall Street Journal article highlights beef value cuts from the Chuck and the Round and their use in retail and foodservice. Introduce these new cuts - such as the Flat Iron and Denver Steak - to offer more steaks and roasts that are easy to prepare and often moderately priced. |
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