Beef Industry Needs To Focus On Consumer

This headline's from today's www.CattleNetwork.com. What a great idea!

Let's see if the recommendations, from marketing specialist, Tad Schroeder, make sense. He starts with 5 errors the industry makes (my comments in italics):

• Defensiveness about criticism. "All that does is feed the fire." A tad vague, no comment.


• Too much secretiveness. "We need to be open and honest about what we're doing." Could not agree more. Tell us exactly what's on our plate and how it got there. See this for a start.


• Camouflaging through labeling gimmicks. For example, Schroeder said, "The word 'natural' in the meat case means almost nothing." Hallelujah!


• Assuming "consumers are stupid." "They're not stupid. They're very savvy, and they have lots of information." And I'm trying to make them smarter.


• Scare tactics. Eh?

And follows with 5 tips:

• Give 'em what they want.


• Show and tell our story.


• Invest in new technologies that are aimed at consumers.


• Coordinate and share information within the industry, rather than keeping it secret for what may be a short-term competitive advantage that hurts the industry in the long term.


• Give 'em your 800 number." Encouraging consumer feedback sends the message, "I'm proud of this. Come talk to me about it."

Hmmmmmmm... These are a little vague, so let me try.

This is what we care about.

• We care about supporting good farms and workers.


• We care about protecting our families from bad stuff in the beef.


• We care about happy cows.


• We care about keeping our environment clean.


• We care about great taste and texture.

Bottom line: Tell us exactly what's on our plate, where it's from and how it was raised and aged. Then let us decide if we want to buy from you or the other guy.

Finally, do not snooker us into believing that USDA Prime tastes better than Choice or Select. Admit it, marbling is just one factor. Different breeds raised on different farms on different diets and aged with different techiques will taste different from each other - even if they score the same USDA grade. And this is a good thing, my gosh, imagine tailoring different beef styles to each individual's personal taste buds!

If you have any doubts, please call me, I will send you an artisan steak tasting kit to prove it.

Now That's What We're Talking About

Thanks to Wordle (visit them!), we're able to see what I've been talking about. Really hoping that others will join this conversation and help us change the world of beef as we know it.

ps Need to get Steak Tasting in there more often :-)

Artisan Steak Tasting Goes to Tampa!

Okay, meat lovers and sustainability advocates, it's time to change the world.

After three successful steak tastings in the San Francisco area this summer, we're taking The Oliver Ranch Company's Artisan Beef Institute(r) "Provenance of Beef(tm)" program on the road.

First stop was Tampa, Florida, where Jaden Hair aka SteamyKitchen helped gather fellow food writers and enthusiasts for a tasting of 6 different styles of natural or organic artisan beef. Read her hilarious and insightful write up, also part of www.FoodBuzz.com 24/24/24 blog series. (That's her photo, too, she's amazing.)

Other than the delicious beef, the big hit of the evening was our tasting guide. Host a steak tasting in your home and you'll soon find that we just don't have a lot of words to describe a steak. Beefy, meaty, juicy, tender, and maybe gamy come to mind but not much else.

Also, your beefy might be my gamy, which can be very confusing.

So the guide is meant to help you evaluate which style of beef you like best -- which ranch or combination of breed, growing region, diet, and aging technique appeals most to your taste buds and why.

While we're not quite at the Robert Parker or wine wheel stage, nor do we want beef to be as complicated as wine, we'd love to share our tasting guide. Just email me carrie [at] oliverranch [dot] com.

We'll also send you the tasting guide with any order from our main marketplace, The Oliver Ranch Company (www.oliveranch.com).

How will this change the world?

Truth is, simple labels such as grass-fed or grain-fed or for that matter USDA Select, Choice, or Prime don't come close to telling you what the beef will taste like or how tender it will be, let alone whether it will suit your personal palate.

While marbling is important, flavor and texture can also vary considerably by breed, growing region, diet, age of cattle, the particular husbandry protocols of the rancher or lot operator, low stress handling, and the aging technique (if any) used by the butcher.

The industry doesn't want us to know all this stuff matters because they want to keep things simple for themselves.

But if YOU know it and YOU find it important to know what style of beef is on your plate and who raised it and how, then we can collectively support ranchers or processors with best practices.

We get cleaner, more flavorful, even personalized meat. Ranchers can stay on the land. Workers can have safer jobs. The land can get healthier.

It's a win-win-win no matter how you look at it.