The Anatomy of a Meat Case Organized Without Anatomy
As you may have heard, the latest research tells us consumers are generally
unfamiliar with the anatomical names of beef cuts. So when they want to make Pot
Roast but all they see in your meat case are unfamiliar names, many get
frustrated and don't buy any beef at all. So the National Cattlemen's Beef
Association decided to help consumers more easily find what they're looking for
by designing a meat case that organizes beef by its cooking method.
The Beef Made Easy program includes several different parts that help make the meatcase a less confusing area for customers. The whole program is color-coded, making it easy to match categories. Not only does this program make it easier for customers, it also makes stocking the meatcase easier for employees. The meatcase of the future is one that is easy to use and understand, for everyone. See the links below for examples of the program elements. If you are interested in learning more about the program or ordering materials, please call the MBIC office at (517) 347-0911 or email us.
Ironman Signs w Rail Strips w On-Pack Recipe Labels
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Michigan Beef Industry Commission
2145 University Park Drive, suite 300
Okemos, Michigan 48864
(517)347-0911 FAX: (517)347-0919
MIBeef@aol.com