Marshall, Minn. — As populations change and grow, so do market demands. New meat cuts could help Minnesota beef and pork industries market to Latino populations and weight-conscious consumers.
The Agricultural Utilization Research Institute and Minnesota’s Beef Council and Pork Board are holding one-day training sessions in late April to give Minnesota meat processors and retailers an edge. Both workshops will be held at the AURI meat lab in the Science and Technology building at Southwest State University in Marshall.
Cuts for calorie counters
Attend one of two sessions:
Thursday April 29, 10 a.m. to 12:30 p.m.
Friday April 30, 10 a.m. to 12:30 p.m.
Consumers who want to lose a few pounds are looking for leaner cuts at the meat counter. They aren’t always finding what they want.
“Cattle market weights have gotten heavier over the years, so some of the cuts offered come in larger portions than many consumers want,” says Carissa Nath, AURI meat technologist. “Some meat cutters and retailers have simply cut the pieces thinner to reduce portion size, but that can affect the quality of the eating experience.”
The one-day workshops will provide information about alternative cutting techniques that result in smaller portion sizes without compromising quality. “If Minnesota processors are able to produce more of the products consumers want, it should increase their marketing opportunities,” Nath says. Besides retail benefits, “it should mean increased demand for the livestock producers.”
Cuts for Latino markets
Attend one of two sessions:
Thursday April 29, 1 to 4 p.m.
Friday, April 30, 1 to 4 p.m.
The Latino community is the largest ethnic minority in Minnesota, comprising more than 4 percent of state’s population, according to the U.S. Census Bureau. “We’ve been hearing from processors and retailers that Latino consumers are coming in looking for different cuts than what they currently offer,” says Carissa Nath, AURI meat technologist. Faced with steady or slumping demand, Nath says many processors “are eager to service that population.”
Consumer research shows many Latino consumers prefer beef and pork cuts that are suitable for making stews as well as thinner cuts for quicker cooking. Processors and retailers will receive technical training on cutting techniques. They will also learn how to market to Latino consumers with sessions on trends, shopping habits and consumer preferences.
For more information or to register for the workshops, contact the AURI Southwest Office at (507) 537-7440;
or email Carissa Nath at cnath@auri.org
