SELLING BEEF TO SOCIALLY CONSCIOUS SHOPPERS |
A new annual consumer study, the Consumer Image Index, set out to identify and understand public perceptions of beef and beef production with a focus on socially conscious consumers. Review the CII findings to better understand these socially-conscious shoppers and help educate them on beef production practices. Training resources are also available to equip meat department staff to answer shoppers' questions, and in turn, promote beef sales. |
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Nearly 60 percent of shoppers say they buy lean cuts of meat "every time" or "frequently."Draw these shoppers to your meat case by stocking the Top Loin Strip Steak, boasting just 161 calories per three ounce serving. Merchandise this lean cut by adding a healthful rub to boost flavor without adding fat and recommend that shoppers prepare it as a satisfying main dish or an ideal cut for a protein-packed salad or sandwich. Click the links below to learn more.
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BEEF QUALITY REVEALS INDUSTRY PROGRESS IN HOW BEEF IS RAISED |
Results from the recent Beef Checkoff-funded National Beef Quality Audit shed light on how beef is produced from pasture to plate. The audit is a comprehensive review of cow-calf, stocker, feedlot, packing and retail segments, and assesses progress the industry makes on a variety of production issues that ultimately affect consumer demand for beef. Retailers can refer to the audit for insights to communicate to shoppers and address any concerns around modern beef production. |
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