Retailers

Beef Cut Charts

These retail cuts charts are available in Spanish and English.

Beef Value Cuts

What are Beef Value Cuts?

They are 10 new steaks and roasts that fill the price/value "void" between premium steaks and ground beef at retail. The value positioning is one of several successful options retailers have used to introduce these new cuts to their customers.

Turn your slow moving shoulder clods into fast moving, tender, juicy and delicious Ranch Steaks, Flat Iron Steaks and Petite Tenders and add incremental sales to your total department ring.

Available tools include Cutting Schematics, Step-by-Step Instructions, CD-ROMs, Audit Cards, Cutting Videos and Error Guides.

Beef Training Camp

What is Beef Training Camp?

Beef Training Camp is a comprehensive training program designed to educate your meat department staff on the a-to-z’s of beef. Whether you’re a small local chain or a large national company, Beef Training Camp provides the tools to meet your needs.

Beef Training Camp was created by the beef experts from the National Cattlemen’s Beef Association (NCBA), with funding from America’s Beef Producers through the Cattlemen’s Beef Board.

Why should I or my associates participate in Beef Training Camp?

Beef Training Camp is sure to give you a competitive edge at the meat case. In today’s retail world, consumers have more choices than ever before. This means that consumers have more questions than ever. Is your staff prepared to answer customer questions about hormones, antibiotics, BSE, storage or the best cooking method for specific beef cuts?

For more information about Beef Training Camp or to sign up for training, call Jean O'Toole at 315-339-6922, or email at jotoole@nybeef.org