Archives for February 2015

2015 AMC: THE Place to be for Meat Industry Professionals

It’s hard to believe the Annual Meat Conference begins this weekend.  As a planning committee member and someone who cares very deeply about this industry, I’m personally excited for this year’s conference as there are many issues to tackle with meat industry leaders, and many faces to meet and greet.

It’s no secret that our industry has plenty going on, as terms like sustainability, Dietary Guidelines, price elasticity and social media become more relevant every day.  The committee has set the bar pretty high for this year’s conference to address these issues and many more, and deliver an outstanding meeting.

The Annual Meat Conference is the one meeting of the year where our industry gets together to learn about and discuss broad relevant topics while sampling the best meat products out there! The 2 ½ days go by very quickly – make sure you don’t miss out on the following.

  • Education and Discussion: Conference speakers are ready to update you on hot industry topics like natural and organic, value-added meats, foodservice trends and food safety. This year’s workshops are designed to be both timely and comprehensive, to help you better understand the issues and opportunities facing the industry. Keynotes this year include John Rand of Kantar Retail, who will provide some thoughts on the significance of the meat department to overall retail strategy, and Neil Stern from Ebeltoft USA/McMillanDoolittle, who is set to provide us with a visual tour of retail and meat trends from around the world. This year we’re also fortunate to hear from the authors of two best-selling books: The Big Fat Surprise and Meat in America: Past, Present, Future.
  • The Power of Meat: Anne-Marie Roerink will once again share the 2015 Power of Meat (POM) research results that are always chock full of things you need to know about the ever-changing consumer. During the POM session, you’ll also hear my partner, Danette Amstein, share consumer insights and implications about a growing market and potential competitor for our meat departments, Farmers’ Markets.
  • Networking and Relationship Building: Every year, the Midan team looks forward to this conference because it offers the single best opportunity to network with people from all areas of our industry and get up-to-speed on the latest happenings. Additionally, the technology solutions booths were combined with the product tasting event this year, to merge into one big networking event. So you can taste all of the new products while chatting with vendors about technology.

I’m looking forward to seeing you in Nashville! Have a voice, get involved, connect with other meat industry professionals and take advantage of the Best in Meat on One Plate.

Why are Butchers so Sexy?

Back in the day, when you said the word “butcher,” the first thing that might come to mind is someone like Sam from The Brady Bunch – the good ol’ reliable meat cutter from the corner store that your mom and grandma went to.  I think it’s probably safe to say that while local butchers were familiar and friendly, they weren’t generally considered especially attractive.

Times have changed.

I don’t know if you‘ve noticed it or not, but a new generation of butchers is emerging who are the current “it” thing. The “hot butcher,” often in fitted pants, a shirt exposing ripped biceps, trendy glasses and sometimes a cool beard, has been popping up across the country from New York City to Chicago to San Francisco – and the ladies are taking notice.

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To validate this phenomenon, I did a quick search online, and apparently, I’m not the only one who recognizes this trend. There’s no question – butchers are sexy.

So what’s the appeal?

  1. Butchers are masculine. Much like the sexy firefighter or carpenter, there is a real masculinity about taking a knife to a cut of meat. It takes strength to cut across all that connective tissue, and to do it well takes a certain level of skill and mastery. Show off those biceps.
  2. Butchers are artistic. Meat cutting is an art form itself. To remember all of those different cuts of meat and know exactly where the seams are to turn a raw carcass into something delicious and decadent is definitely artistic. That’s what I call a “sizzling spinalis.”
  3. Butchers know good food. I’m going to let you in on a little secret: we women LOVE to eat. Butchers share our love of really good food and seem to get our emotional attachment to it. Give me a great cut of meat and tell me what to do with it, and I’ll be your customer for life.

This Valentine’s Day, we’re sending our love and admiration for all of the hot butchers who help stimulate and grow meat sales.  And don’t mind me if I linger a little longer at the full-service meat case…

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