Dress up your meat case for the important holiday season with MBIC's Holiday Season Point of Sale Materials

 

BeefRetail.org is a retailer’s source for beef product information, marketing research merchandising ideas and much more. 

 

 

Beef Foodservice.org is geared specifically towards foodservice professionals, including those in school settings. Here you will find information about beef safety, cuts, facts and trends, as well as recipes and training materials.
  Get news about beef in foodservice delivered directly to your inbox with Beef Foodservice Quarterly, the beef checkoff's foodservice newsletter.  Click the link to the left to subscribe now! 
 

The Beef Innovations Group is a team of experts who collaborate and conduct activities that provide the industry with product ideas and tools to make their new beef products successful. Members of the team represent more than 200 years of combined new products experience, including meat and food scientists, operations experts, marketers, chefs and culinary professionals who have worked in the meat packing, processing, packaged goods, foodservice and retail industries.

 

Veal Made Easy provides veal tips, facts, nutrition information and recipes to help consumers have an excellent veal eating experience at home.
 

Veal Food Service is the veal resource for foodservice professionals.  Highlights include a recipe data base with traditional and cutting-edge dishes, nutritional information, tutorials on new veal cuts, and and special section with a featured restaurant, recipe and chef. 
 

Interactive Meat Case  Today's meat case is brimming with exciting new choices and traditional favorites. Use our Interactive Meat Case to learn more about the variety of nutritious and satisfying beef cuts available, plus find cut descriptions, recipes, cooking tips and more.
 

Bovine Myology The beef carcass is made up of over a hundred different muscles. These muscles have different properties which affect processing characteristics and consumer acceptability. This information will aid the processor in development and preparation of new products based on the inherent properties of each muscle.  
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