In the battle to reach consumers, AURI and the Minnesota Beef Council are helping to give Minnesota meat processors and retailers an edge.
Two seminars are planned in April at the AURI meat lab in Marshall to help train processors on cutting techniques aimed at meeting the demands of today’s consumers. The first seminar scheduled for April 13 will focus on alternative cutting methods that reduce meat cut portion sizes. Smaller portions are growing in popularity among weight-conscious consumers.
A second seminar to be held April 14-15 will train processors on techniques for cutting meat for ethnic markets. Many populations, including Latinos, are accustomed to cooking meat cuts that aren’t widely available. Training Minnesota processors and retailers on how to produce meat items that are desired by those ethnic populations should help them reach new and growing markets.
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"If Minnesota processors are able to produce more of the products consumers want, it should increase their marketing opportunities," says AURI Meat Technologist Carissa Nath. "Meeting the consumer needs is not only good for the processors and retailers, but it should mean increased demand for the livestock producers."
For more information on the seminars, contact the AURI Southwest Office in Marshall at (507) 537-7440.
