As temperatures cool off and customers look ahead to the holidays, retailers are planning to reset the meat case with roasts. Take a look at the most popular cuts to get an idea of what to stock during the holidays.
Top 5 Oven Roasts
(view top 10)
1.Beef Bottom Round Roast Boneless (32.3M lbs)
2.Beef Ribeye Roast Lip On Bone In (21.0M lbs)
3.Beef Round Tip Roast Boneless (11.0M lbs)
4.Beef Eye Round Roast Boneless (10.8M lbs)
5.Beef Top Round Roast Boneless (9.6M lbs)
Source: FreshLook Marketing Beef Cuts by pounds sold 4th Quarter 2009 ending 12/27/09.
Top 5 Pot Roasts
(view top 10)
1.Beef Chuck Under Blade Pot Roast Boneless (44.8M lbs)
2.Beef Shoulder Pot Roast Boneless (12.2M lbs)
3.Beef Chuck Blade Roast Bone In (11.1M lbs)
4.Beef Chuck Eye Roast Boneless (4.8M lbs)
5.Beef Chuck 7-Bone Pot Roast Bone In (4.6M lbs)
Source: FreshLook Marketing Beef Cuts by pounds sold 4th Quarter 2009 ending 12/27/09.
One of the newest merchandising programs to help you merchandise oven roasts this fall and winter is Beef Alternative Merchandising (BAM). BAM cuts are sure to be customer favorites during the upcoming holiday season, so make sure you incorporate them into your holiday merchandising plans. These roasts will appeal to your customers because they are convenient, perfectly portioned, nutritious, versatile and a great value.
The three BAM roast cuts are:
•Beef Top Loin Petite Roast Boneless
•Beef Ribeye Petite Roast Boneless
•Beef Loin Top Sirloin Petite Roast Boneless
Click on the cut name above to access recipes, photos and merchandising tips for the BAM roast cuts.
View our BAM Merchandising page to learn more about BAM and how to order point-of-sale materials for use in your store.
Sutter Home® Holiday Promotion
Be sure to tie into a special holiday promotion with Sutter Home Wine. Sutter Home, the number one retail wine brand sold in the US, will feature beef roasts in all its promotional materials. Check the Promotional Calendar for more information.
Give your Customers Confidence
Show your customers how convenient it is to create a premium oven roast for a holiday meal. Consider hosting a Holiday 101 course to give customers information they need to host a holiday party with a delicious roast as the centerpiece. Here are a few tips to pass along to your customers to give them the confidence to cook a perfect roast.
Q: How many ounces do I need to plan per person for either a boneless or a bone-in roast?
A: Plan on 6 ounces of cooked beef per serving rather than the typical 3-ounce cooked, trimmed portion. Generally, a boneless beef roast yields 1-1/2 to 2 (6-ounce) cooked, trimmed servings per pound. A bone-in roast yields about 1 to 1-1/2 (6-ounce) cooked, trimmed servings per pound.
Q: I don't have a roasting pan. What can I use to cook my roast?
A: Disposable aluminum pans are available in most supermarkets. Try using one of these with a cooling rack placed in the bottom. Place your roast on the cooling rack rather than directly on the bottom of the pan.
Q: I've heard that I’m supposed to let my roast "stand" after it comes out of the oven. Is that true? Why?
A: Yes. You should let your roast stand for 15 to 20 minutes after removing from the oven. During that time, the temperature of the meat will continue to rise to the desired serving temperature.
To achieve the desired serving temperature, remove the roast from the oven when the thermometer registers 5oF to 10oF below the desired doneness. Remember, the recommended internal temperature range is 145oF for medium rare to 160oF for medium doneness.
Another benefit of allowing your roast to stand for 15 to 20 minutes is that your roast will firm up to allow for easier carving.
Other resources:
•Refer to the Beef Fast Facts Holiday issue for more merchandising ideas
•Give your customers a brochure with answers to their holiday roast questions.
•Show customers how to carve like a pro with this handout.
Source: The Beef Checkoff
