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And in this corner… Ground Beef - Beef Retail

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BEEF
RETAIL
FACT
SHEET
12
BEEF INFORMATION FOR MEAT RETAILERS AND THEIR CUSTOMERS
And in this corner… Ground Beef
Within the beef category, ground beef is the heavyweight. Sales data from FreshLook Marketing confirms
ground beef’s share was 45% of total beef pound sales and 35% of total beef dollar sales nationally for the
first quarter of 2007.
WHY THE GLOBAL APPEAL?
The key reasons that ground beef is so popular are the same points that you should continue to drive
home to your customers. Ground beef is:
A GREAT VALUE – on average, the price per pound of ground beef is lower than that of other popular
beef cuts like Top Round Steak and Bottom Round Roast.
CONVENIENT – ground beef lends itself well to countless recipes that are ready in under 30 minutes.
VERSATILE – whether your customers are looking to prepare dishes from Asia, Latin America or Europe,
ground beef is a delicious part of many cuisines and works well as an ingredient in a variety of recipes.
NOT SEASON-SPECIFIC – although sales spike during Summer Grilling season, ground beef is a champion year-round.
WHO INVENTED
THE BURGER?
WHEN?
It is most widely
believed that the
burger was
introduced by
Fletcher “Old Dave”
Davis from Athens,
TX, who began
selling the ground
beef patty sandwich
at the St. Louis
World’s Fair in
1904.
SOURCE: TOLBERT, F. X. 1983.
THE HENDERSON COUNTY
HAMBURGER. IN TOLBERT’S
TEXAS. GARDEN CITY, NY:
DOUBLEDAY & CO
MERCHANDISING
With a little extra effort, you can capitalize on ground beef's popularity and keep it at the top of your
customers' shopping lists week-in and week-out. Here's four strategies that can help send your bottom line
through the roof!
During back-to-school season, ground beef’s
convenience and versatility make it a popular
choice during a busy time of year for parents and kids.
1
Simplify your customers’ weekly meal planner by
creating a Theme Dinner Headquarters, complete
with theme ideas for every night of the week and
recipe cards to fit each night’s theme:
• MONDAY is “Cajun Night” with Kickin’ Cajun
Dirty Rice
http://www.beefretail.org/uDocs/BRRecipes/
Ground_11.DOC
• TUESDAY is “Little Italy Night” with Spaghetti
and Meatballs
http://www.beefretail.org/uDocs/BRRecipes/
Ground_22.DOC
• WEDNESDAY is “Discover the Far East Night”
with Asian Beef & Noodles
http://www.beefretail.org/uDocs/BRRecipes/
Ground_05.DOC
• THURSDAY is “Mexican Fiesta Night” with
Confetti Beef Tacos
http://www.beefretail.org/uDocs/BRRecipes/
Ground_17.DOC
• FRIDAY is “Pizza Night” with Spicy Nacho Beef Pizza
http://www.beefretail.org/uDocs/BRRecipes/
Ground_13.DOC
Co-merchandise with other departments and stock
items in your meat case that go with each theme. For
example, stock taco seasoning and taco shells for
“Mexican Fiesta Night.”
Don’t forget about burgers! Tailgating
season is here, and burgers are always a
popular item at tailgating events. Take these steps
to make sure your customers are prepared for their
pre-game festivities:
2
• Include signage in your meat case with messages
like “This Year’s Number One Pick: Ground Beef,
A Guaranteed Performer on Game Day.”
• Tying back into the weekly meal planner, provide
recipe ideas for the weekend that work within the
tailgating theme:
– Sweet Hawaiian Mini Burgers, like all burgers,
will be a hit at any tailgating event – they’re
delicious, and they’re the perfect size for a
pre-game party.
http://www.beefretail.org/uDocs/BRRecipes/
Ground_06.DOC
– Skillet Chili Beef with Corn Biscuits is perfect for
tailgating at home – chili is always a gameday
favorite, and this one won’t disappoint.
http://www.beefitswhatsfordinner.com/
recipes/rcp_10212_00.asp
Now is a great time to feature family
packs of ground beef. Family packs are
perfect for weeknight theme dinners or tailgating
events. Include recipe cards for great family meals
featuring ground beef, so customers recognize the
versatility of the family pack.
Here’s an idea to get your whole meat
department staff involved in your ground beef
merchandising. Create a “Staff Favorites” series of
recipe cards to feature in your meat case. Have each
meat department employees select a favorite ground
beef recipe from the Beef and Veal Ad Planner or
BeefItsWhatsForDinner.com. Then create recipe cards
for each staff member. For example, one recipe card
would be for “Manager Mike Jones’ Favorite –
Chipotle Sloppy Joes with Crunchy Cole Slaw.”
http://www.beefretail.org/markground.aspx
ASK THE EXPERT
GROUND BEEF’S TOP 5
3
TACO TALK
In the Southwestern
region of the U.S.,
particularly in
Texas and southern
California, the taco
has become a
gourmet affair.
Handed down
by the Mexican
immigrants, it
consists of an
over-sized fried
corn tortilla (not a
hard shell) filled
with seasoned
ground or shredded
beef, cheese, lettuce
and sometimes
tomato.
SOURCE:
HTTP://EN.WIKIPEDIA.ORG/
WIKI/TACO
Q: Why does uncooked ground beef often have
a two-tone color—bright red outside and a
darker color inside?
A: Fresh ground beef is naturally a bright cherry-red
color. The interior of packaged ground beef may
turn a darker purplish-red or brown color if not
exposed to oxygen. Once opened and exposed
to air, ground beef will turn bright red again.
A surface purplish-red color is also typical of
vacuum-packaged ground beef.
4
When stocking the ground beef section of your
meat case, refer to the following ground beef
category ranking to get an idea what your
customers are looking for.
1. Ground Beef (70-77%)
2. Ground Chuck (78-84%)
3. Ground Sirloin (90-94%)
4. Ground Round (85-90%)
5. ≥95% Lean Ground Beef
Q: Why is the center of the meatloaf still pink
even when my meat thermometer
registers 160В°F?
A: The color of burgers and meatloaves may
remain pink even when a 160В°F internal
temperature has been reached. This is due to
the natural nitrate content of certain ingredients,
such as onions, celery and bell peppers, or
through the use of red or brown sauces mixed
into the ground beef. Always check the internal
temperature with a thermometer if these
ingredients have been used.
SAFE STORAGE OF GROUND BEEF
A common customer question is “What is the
best way to store ground beef?” Be prepared to
answer this question, so your customers can safely
enjoy fresh ground beef at home.
• Refrigerate ground beef immediately upon
arriving home.
• Place it in the meat compartment or the coldest
part of the refrigerator for up to two days.
• Freeze ground beef wrapped in transparent film
for up to two weeks.
• For longer storage, repackage in airtight heavyduty aluminum foil, freezer paper or plastic
freezer bags and freeze for up to four months.
SOURCE: FRESHLOOK, RANKINGS ACCORDING TO TOTAL U.S. GROUND BEEF
DOLLAR AND POUND SALES, LAST 52-WEEKS ENDING 5/27/07.
DID YOU KNOW?
It turns out that ground beef holds the title belt in
the natural/organic division. According to the latest
data, natural/organic ground beef dollar and pound
sales respectively account for 59% and 69% of total
natural/organic beef sales.
SOURCE: FRESHLOOK, TOTAL U.S. BEEF DOLLAR AND POUND SALES FOR 52-WEEKS
ENDING 4/1/07.
WIN WITH BEEF FAST FACTS!
The first 50 people to submit a correct answer
to the following trivia question will win a Beef It’s
What’s For Dinner ballcap! Submit your answer
at www.beefretail.org/PrizeSubmissionForm.aspx.
Who is widely credited as the inventor of the
burger in 1904?
В®
Funded by the Beef Checkoff
Copyright ©2007 CATTLEMEN’S BEEF BOARD and NATIONAL CATTLEMEN’S BEEF ASSOCIATION
www.BeefItsWhatsForDinner.com
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