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AMI Releases Video Offering Tips on How to Stretch Your Meat Dollar

Tuesday, June 8, 2010

Washington, D.C., June 8 2010 – The American Meat Institute (AMI) today unveiled a new video that offers consumers tips about how to stretch their meat dollar while shopping for meat and poultry products.     

The video, featuring Betsy Booren, Ph.D., director of scientific affairs of the American Meat Institute Foundation, is the eighth and final installment of AMI’s new “Ask the Meat Scientist” series.

Booren offers important tips in the video 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. 

“Cuts of meat from the shoulder and leg are more lean, very flavorful and generally considered a value cut because they cost less and still deliver meat with great flavor,” Booren notes in the video.  “These less tender cuts can be tenderized by marinating them, making diagonal, shallow cuts across the surface of the steak or roast, or by utilizing slow cooking or braising methods.”

To watch the short video, visit AMI’s YouTube channel, The Meat News Network, at http://www.YouTube.com/MeatNewsNetwork

The video is a complement to the Institute’s consumer-focused “Meat Matters” print brochure, titled “Stretching Your Meat Dollar.”  In addition to the tips mentioned in the video, the brochure features six “planned-over” recipes featuring value cuts of beef and pork:  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.  The free brochure can be downloaded by visiting http://www.meatmattersinfo.org/

“Consumers are struggling to make ends meet in the face of a slow economic recovery,” added 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.” 


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