from: fb.org
“The continuing trend of consumers preparing and eating more meals at home rather than dining out presents a rich opportunity for meat managers at retail supermarkets. However, consumers’ strong interest in preparing meat dishes may not be matched by their culinary skills, which is where the opportunity for meat managers comes in.
With the goal of honing their skills at helping home cooks, many supermarket meat managers, meat cutters, butchers and the like are learning how to think more like chefs.
The Alabama Cattlemen’s Association hosted a “Beef Training Camp” this summer where more than 80 meat managers and the CEO of Southern Family Markets learned from chefs methods to properly grill Flat Iron steaks and discovered the nuances of dry (grilled or broiled) and wet (simmering or braising) cooking.”
Tags: Alabama Cattlemen's Association Association, Beef, beef training camp, butcher, Cattle, meat markets
