Keeping ground
With more and more entries into the meat department in recent years, with the rise of organic offerings, value-added products and non-meat substitutes, beef often is one of the categories losing space.
“To ensure beef maintains its shelf space in the years to come, the beef industry must provide both top-quality product and dependable retail relationships,” said Mike Drury, president of Greater Omaha Packing Company, based in Omaha, Ne.
“We work daily to do both. Our Angus and Hereford cattle are sourced within a 200-mile radius of our Omaha production facility, helping us provide consistently high-quality beef. We then ensure that the product and support materials get to retail shelves through our dependable sales team.”
Wasser noted that a quality product with strong consumer demand will earn its shelf space.
“As we continue to communicate the taste, value and nutrition of beef, we can keep meat at the center of the table,” she said.