New Broschure as "A Consumer’s Guide to the Meat Case"

by Editor fleischwirtschaft.com
Friday, March 06, 2009

More and more Americans are interested in eating at home during these tough economic times. But more than half (52%) of the people surveyed in a new poll admit they aren’t as good as their moms when it comes to selecting and preparing meats.

Only 27% said their skills in selecting and preparing meat are as good as their mothers'. Only one in five (21%) dare to say they're actually better. Interestingly, Young America has a steeper learning curve. Nearly a quarter (23%) of Americans ages 35 and older claim to be better than their mothers at selecting and preparing meats, compared to 17% of their younger counterparts.

With these findings in mind, the American Meat Institute (AMI) released a free new consumer brochure called "A Consumer’s Guide to the Meat Case" aimed at demystifying how to select and prepare the 150 different cuts of fresh beef, pork, lamb and veal available in today’s abundant meat case. The guide, designed to be carried in a purse or pocket, contains convenient grids depicting each cut, its regional and fanciful name and the cooking methods that can be used to prepare it.

The guide also describes dry heat cooking, like roasting and grilling; most heat cooking, like simmering and slow cooking; and combination cooking, which uses both techniques.

The American Meat Institute Survey was conducted by Kelton Research between 9 and 12 February 2009 using an email invitation and an online survey.
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