Washington, D.C. — Meat. It has been a part of our diets for millions of years. It inspires celebration from bacon festivals to Meat Week to meat art and now it has inspired a Facebook page, where meat and poultry lovers can gather as a community to celebrate all that meat and poultry have to offer. Simply called “Meat,” the page is a place for the meat and poultry lovers of the world, the people for whom meat isn't just food on their plate. It's a way of life.
“Meat inspires an emotional bond for so many people,” said Janet Riley, senior vice president of public affairs at the American Meat Institute (AMI). “The are many ways that people celebrate meat, but we noticed there was no central, online hub for people to congregate in a virtual space and share the bond meat and meat culture inspires.”
Fans of the Meat Facebook page can expect to find fun meat and poultry stories, occasional recipes, photos and events and are encouraged to share their own meat materials. The page will be managed by the meat and poultry experts at the AMI, and is open to those who love meat and poultry of all types, from steaks at the finest restaurant to hot dogs on the street.
The Meat Facebook page can be liked at www.facebook.com/celebratemeat.
AMI has been a leader in the development of social media tools that seek to connect the meat and poultry industry with consumers and media. They include the Meat News Network on YouTube; the National Hot Dog and Sausage Council Facebook Page; MeatMythCrushers.com and the Meat MythCrushers Facebook Page and the very popular @MeatAMI Twitter feed.
AMI represents the interests of packers and processors of beef, pork, lamb, veal and turkey products and their suppliers throughout North America. Together, AMI’s members produce 95 percent of the beef, pork, lamb and veal products and 70 percent of the turkey products in the United States. The Institute provides legislative, regulatory, public relations, technical, scientific and educational services to the meat and poultry packing and processing industry.
Source: American Meat Institute
