8. Holiday Wish List

BEEF RETAIL FACT SHEET

8

BEEF INFORMATION FOR MEAT RETAILERS AND THEIR CUSTOMERS

RETAILER’S HOLIDAY WISH LIST 1. Practical Merchandising Ideas 2. Helpful Data to Plan Product Mix 3. Holiday Roast Prep Tips 4. Answers to Common Customer Questions 5. Recipe Ideas for Leftovers 6. A Profitable Holiday Season

… AND VISIONS OF BEEF ROASTS DANCED IN THEIR HEADS

E TO PEN FIREN O M O H FR N KITC MODER

r asts fo ared ro liday p e r p e hav ay’s ho People hile tod prepared in W . s ie r centu tors st often are mo century ances an roasts h over our 18t carcass aring le ovens, o h the w en sh roasted on a spit, oft r. he poo e r f with t K e open fi e b s ciou LE.CO.U RYBUG the deli COUNT .BLACK E: WWW SOURC

Maybe the little ones aren’t dreaming about beef roasts this holiday season, but their parents will when you implement the merchandising ideas below. Get into the holiday spirit, and inspire your customers to think beef for the holidays. DECK THE CASE Decorate your meat

case to show your holiday spirit. ❄ Hang garland – tinsel or beaded ❄ A small decorated tree adds a lot ❄ Hang stockings, stuffed with beef accompaniments ❄ Place colorful ornaments throughout the meat case ❄ Suspend snowflakes from the ceiling

DEMONSTRATE THE PERFECT ROAST Customers will follow their noses straight to the meat department when you prepare a beef roast in-store. The aroma will even get Scrooge in a holiday state-of-mind. In addition to delicious meat, be sure to dish out roasting tips and recipe cards.

Demonstrate proper carving technique and offer free knife-sharpening with the purchase of any beef roast. CREATE CONVENIENCE Stock items near your meat case that customers will need for their holiday dinners, including: • Wine • Side dishes • Ready make gravies/sauces • Disposable shallow roasting pans

CREATE A HOLIDAY ENTERTAINING CHECKLIST Keep your customers organized as they plan their family’s holiday meal. Include a pre-printed list of must-have items and must-do tasks, for example:

THE MEAL Beef Roast Suggest your most popular holiday roasts Side Items Suggest traditional holiday sides, such as: Scalloped potatoes Cranberry salad Bread Italian style green beans Gravy Wine Work with your in-store wine specialist to create ‘recommended’ wine pairings and co-merchandise with the liquor department. Dessert Co-merchandise pies with your bakery department. Cooking Paraphernalia Remind customers to pick up disposable shallow roasting pans, seasonings and an oven proof meat thermometer. Family and Friends!

MORE HOLIDA Y RESOURCES As an early ho

liday gift, prov ide your asso with additiona ciates l resources to help them get prepared for th fully e holiday seas on. Print out the Be ef for the Holid ays section of Beef Training Ca mp for your as sociates. It incl a list of popu udes lar holiday roas ts, preparation the holiday be tips, ef roasting ch art and more. WWW.BEEFRE TAIL.ORG/UDO CS/BTC/NCBA% 20BTC%20S4%2 0T10.119-124.P Print out the DF Customer Hol id ay FAQ. It will prepare your associates for the influx of customer ques tions during th e holidays. WWW.BEEFRE TAIL.ORG/UDO CS/CUSTOMER HOLIDAYFAQ.D OC

HOLIDAY STOCKING Because customers buy more roasts during the holiday season than any other time of year, keep additional packages of each roast SKU. TOP SELLING OVEN ROASTS

1. Beef Bottom Round Roast 2. Beef Ribeye Roast Bone-In r e 3. Beef Rib Roast Bone-In b num The Boneless 4. Beef Bottom Round Rump Roast l und Tota o 5. Beef Round Tip Roast R om Bott sold in 6. Beef Eye Round Roast ts 7. Beef Top Round Roast Roas ber & 05 m 0 8. Beef Loin Tenderloin Roast Nove ember 2 3 Dec early 1 9. Beef Ribeye Roast Boneless n was n, just 10. Beef Loin Tri Tip Roast o SOURCE: FRESHLOOK DATA BASED ON OVEN ROAST milli the 14 y a of UNIT VOLUME SALES FOR NOV. & DEC. 2005 shy as holid (WEEKS ENDING 11/06/05 - 1/1/06). d l o . ss n d o o s P a on Ie se ING milli he sam END THREE STEPS TO ,496 t EEKS E 12,721 ICLE/ s W t f i K g LOO /ART 479 IGUR

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THE PERFECT ROAST

Prominently display signage these tips in your meat department throughout the holiday season. Include Holiday Beef Roasting Chart as customer handout. 3 Steps to the Perfect Roast 1. Preheat oven. 2. Season roast, if desired. Place refrigerated roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is centered in the thickest part of the roast, not resting in fat or touching bone. Do not add water. Do not cover unless specified in chart. 3. Roast according to time specified in chart. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 – 20 minutes. WWW.BEEFRETAIL.ORG/UDOCS/BTC/ROASTINGCHART.PDF.

ASK THE EXPERTS

WHO WANTS LEFTOVERS? Everyone loves holiday leftovers. Here are a couple delicious holiday leftover recipe ideas to share with your customers. Merchandise with items found in the recipes. BEEF, CRANBERRY AND PEAR SALAD WITH HONEY MUSTARD DRESSING MAKES 4 SERVINGS

12 ounces leftover cooked beef roast or steak, cut into 3 x 3/4 x 1-inch thick strips 8 cups mixed baby salad greens 1 medium red or green pear, cored, cut into 16 wedges 1/4 cup dried cranberries 1/2 cup prepared reduced fat honey mustard dressing 1/4 cup toasted coarsely chopped pecans (optional) 1. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries. 2. Divide steak strips evenly over salads. Drizzle evenly with dressing. Sprinkle with pecans, if desired. RECIPE ADAPTED FROM THE HEALTHY BEEF COOKBOOK

HARVEST-THYME BEEF SANDWICHES MAKES 4 SERVINGS

1 pound leftover cooked beef roast or steak, thinly sliced 8 large oval slices rye or sourdough bread, toasted 4 lettuce leaves Relish: 1 cup shredded carrot 1 cup shredded turnip 3 tablespoons sliced green onions 2 tablespoons prepared fat-free Italian dressing 1/4 teaspoon dried thyme leaves 1. Combine relish ingredients in medium bowl; mix well. 2. Line 4 slices of toasted bread with lettuce; top with equal amounts of relish. 3. Arrange equal amounts of beef over relish; close sandwiches with remaining toasted bread. RECIPE ADAPTED FROM WWW.BEEFITSWHATSFORDINNER.COM/RECIPES/RCP_00879_00.ASP

Q: How do I know what size roast to buy? A: Plan on six ounces of cooked beef per serving. Generally, a boneless beef roast yields 1-1/2 to 2 (6-ounce) cooked, trimmed servings per pound. A bone-in roast yields about 1 to 1-1/2 (6-ounce) cooked, trimmed servings per pound. Cooking extra equals delicious leftovers!

HOLIDAY ROAST POP QUIZ

Q: When preparing holiday meals, it can be difficult to have everything prepared on time with only one oven. Are there alternative cooking methods for roasts?

3. It’s a good idea to cook extra roast, since everyone loves ______________.

2. After cooking, let a roast ______________ for ______ minutes.

4. There are ____ steps to cooking the perfect roast. 5. ______________ is a great alternative cooking method for your holiday roast. 6. When purchasing your roast, plan on _____ ounces of cooked beef per serving. ANSWERS 1) Beef Bottom Round Roast; 2) stand/15-20; 3) Holiday leftovers; 4) 3; 5) Grilling; 6) 6

A: Grilling is a great option for many roasts. Consult the Beef for Grilling section of Beef Training Camp for specific information about grilling roasts. You can also visit www.BeefItsWhatsForDinner.com for more information.

1. ______________ was the #1 top-selling oven roast during last year’s holiday season.

WWW.BEEFRETAIL.ORG/UDOCS/BTC/NCBA%20BTC%20S4%20 T9.109-118.PDF

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