Beef Training Camp Program Launched
New beef industry training tools provide retailers competitive edge
By Charlene Schuster, Executive Director Montana Beef Council, January 2005
Montana beef producers are part of the launch of Beef Training Camp, the most comprehensive retail training program in the meat industry, assembled on behalf of the Beef Checkoff Program. The Beef Training Camp will help retailers large and small enhance their meat departments through convenient training tools that provide guidance for improving beef merchandising at the meat case. Beef Training Camp is unique in that participating retailers have the opportunity to tailor training topics and activities to specifically address issues and challenges facing their meat departments. Utilizing a sports theme throughout all materials, Beef Training Camp provides participating retailers with a detailed instructional manual, training video and interactive CD–ROM. The materials provide a variety of information on all things beef, including consumer trends, cooking methods and an overview of beef’s nutritional attributes, plus consumer and retail food safety practices. Retailers also have the opportunity to request a live training seminar to supplement the Beef Training Camp materials.
Seminars, coordinated and facilitated by the key account managers from NCBA and the Montana Beef Council staff or by individual retailers, run approximately four hours and include the opportunity for hands–on cooking demonstrations if the facility permits. Beef Training Camp is a revitalized version of the Beef College program. While nearly 5,000 retail meat managers and staff participated in Beef College, Beef Training Camp is expected to reach a larger audience by providing retailers with the convenience of attending a live seminar and/or utilizing interactive print, video and computer training materials. Those interested in learning more about Beef Training Camp should visit the beef industry’s retail Web site, www.BeefRetail.org or contact the Montana Beef Council at 406–442–5111.