The Angus Journal is a monthly magazine known for in-depth coverage of American Angus Association programs and services; the Angus business; herd management techniques; and advertising reflecting genetics herd philosophies.
Issue link: http://angusjournal.epubxp.com/i/435083
146 n ANGUSJournal n January 2015 Subprimal spectacular If you've ever stood at a meatcase and declared, "I wish there were more," Tulsa, Okla., was the place to be last October. That's the base for 18-store retail chain Reasor's, a Certifed Angus Beef® (CAB®) brand partner known for hosting spring and fall meat sales that keep townspeople abuzz. "People sort of plan around this," says Bryan Schaaf, Certifed Angus Beef LLC (CAB) media and communications manager. "They offer this because people want it. Stores are just jamming the three days that they have it." Having seen the cooler, he remarks, "It's a mountain of meat. It's insane." The three-day event lets customers buy, for instance, an entire strip loin, rib or part of the chuck at a discounted rate. For those interested in having their purchased product further processed, Reasor's butchers were on site, standing by to cut and wrap. "When you're thinking of subprimals, most of the time the only way people have access to that is if they purchase freezer beef," Schaaf says. "This is an opportunity for a huge number of people to get in and have access to CAB and know exactly how it's graded." Even past the CAB stamp, shoppers left with heavier pockets and happier bank accounts as bulk savings reached up to 35%, depending on the subprimal. CAB staffers were on hand to help with in-store cutting and answer any questions a customer may have in the buying process. Reasor's, which features only the brand, including its Prime extension, also hosted CAB Chef Ashley Pado, who performed a cooking demonstration in addition to TV and radio interviews earlier in the week. "A lot of people were already planning on coming out for this. We were just trying to drive that many more people out to make them aware that the event was going on," Schaaf says. "If you're a carnivore, it made a lot of sense to take advantage of it." Brand News @ News and highlights from Certifed Angus Beef LLC ,* compiled by Laura Conaway, Certifed Angus Beef LLC *Certifed Angus Beef LLC is a wholly owned subsidiary of the American Angus Association. John Stika, president Brent Eichar, senior vice president Tracey Erickson, vice president, marketing Mark Polzer, vice president, business development Mark McCully, vice president, production Laura Conaway, producer communications specialist SUPPLY DEVELOPMENT DIVISION Kansas staff: Larry Corah, retired, consulting Kara Lee, supply programs manager 30731 172nd St., Leavenworth, KS 66048 812-653-0020 Nebraska staff: Paul Dykstra, beef cattle specialist 782 5th St., PO Box 856, Chappell, NE 69129 308-874-2203 Miranda Reiman, assistant director, industry information 75845 Rd. 417, Cozad, NE 69130; 308-784-2294 Ohio staff: Marilyn Conley, administrative assistant INDUSTRY INFORMATION DIVISION Steve Suther, director 16360 Victory Rd., Onaga, KS 66521 785-889-4162 Blogs: Consumer-oriented: www.GoRare.com Supply Development: http://blackinkwithCAB.com Twitter: @BlackInkBasics @CertAngusBeef Find us on Facebook: • BlackInkBasics • CertifedAngusBeef To order CAB merchandise, visit http://pos.certifedangusbeef.com. For a source for recipe ideas, storage and handling tips, restaurant listings, retail store locations and cooking information, visit www.certifedangusbeef.com. CAB STAFF CONTACTS 206 Riffel Rd., Wooster, OH 44691-8588; 330-345-2333; fax: 330-345-0808 www.cabpartners.com @ Reasor's, which features only the brand, in- cluding its Prime extension, hosted CAB Chef Ashley Pado, who performed a cooking demon- stration in addition to TV and radio interviews earlier in the week.