American Meat Institute Offers Free Brochure and Recipes to Help Consumers Stretch Their Meat DollarFriday, June 13, 2008
The 20-page brochure features important tips about shopping, leveraging sales, buying and freezing family packs of meat, reinventing leftovers so they are more interesting to the family and using value cuts of beef and pork – cuts that offer a big protein return for the price, like the pork picnic or the beef chuck.
The brochure features six recipes: Spicy Country Style, Pork Ribs, Italian Kabobs, Hearty Beef and Beer Stew, Pulled Pork Sandwiches, Szechuan Pork Stir Fry, Eye of Round Beef Roast with Herbs and Roast Beef Quesadillas.
“Consumers are struggling to make ends meet in the face of higher gas prices and higher food prices,” said AMI Senior Vice President of Public Affairs and Professional Development Janet Riley. “But strategic shopping and recipes featuring delicious and nutritious value cuts at the meat counter can make the meat dollar go further.”
Riley said that prices are rising in part because corn, a key feed for livestock and poultry, is being diverted into ethanol production to meet Congressionally mandated ethanol use targets. These policies have driven corn to record high levels. “When the food we feed our livestock rises dramatically, the meat they produce also rises in price,” Riley said. “It’s a difficult situation for consumers on a budget and we hope this new brochure will offer useful ideas to save while still enjoying delicious meat entrees.”
The new brochure is the latest addition to the Institute’s consumer-focused Meat Matters series. These brochures are available in hard copy by sending a self addressed, stamped, business size envelope to Meat Matters/Stretch Your Meat Dollar, AMI, 1150 Connecticut Ave, NW, Washington, DC, 20036 or by visiting http://www.meatmattersinfo.org/.
A video message detailing the top tips in the brochure may be viewed on AMI’s You Tube Channel, the Meat News Network, at www.YouTube.com/MeatNewsNetwork
Press Contacts: Tom Super, 202/587-4238 or Janet Riley, 202/587-4245
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