2012 Beef Board Annual Report - Cattlemen's Beef Promotion and ...
2012 Beef Board Annual Report - Cattlemen's Beef Promotion and ...
2012 Beef Board Annual Report - Cattlemen's Beef Promotion and ...
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<strong>Promotion</strong><br />
Consumer Advertising<br />
With a spotlight on beef’s delicious lean cuts, the FY <strong>2012</strong> beef<br />
checkoff “Profiles” advertising campaign worked to educate<br />
consumers on the healthfulness of beef while reinforcing consumers’<br />
passion for the product.<br />
The checkoff advertising campaign appeared in 26 national<br />
magazines, including Women’s Day, Parenting, Food Network<br />
Magazine <strong>and</strong> Men’s Health, <strong>and</strong> on satellite radio throughout the<br />
summer, working to shift consumer perceptions about beef in a<br />
positive way. Data from the <strong>Annual</strong> Advertising Tracking Study<br />
showed the power of the messaging with results of a 15 to 20<br />
percent increase in the positive perceptions of beef.<br />
The checkoff’s Facebook advertising campaign proved to be a huge<br />
success, generating more than 334,000 new fans on the “<strong>Beef</strong>. It’s<br />
What’s For Dinner.” page, who engaged with the beef checkoff by<br />
sharing, linking <strong>and</strong> commenting a total of 701,222 times.<br />
The consumer advertising program also secured more than<br />
$1 million worth of free media space to bring the concept of<br />
family farms to life for consumers. These full-page “advertorials”<br />
appeared in popular consumer publications such as<br />
Sports Illustrated, Cooking Light <strong>and</strong> Redbook.<br />
Foodservice<br />
Steak Verrine, one of the recipes featured in the foodservice<br />
BEEFlexible advertising campaign, ranked #1 among Flavor &<br />
the Menu readers according to the publication’s Signet AdEffect<br />
Study. Food Arts magazine recognized the ad for its outst<strong>and</strong>ing<br />
readership response measured through face-to-face interviews with<br />
a national sample of readers. The <strong>2012</strong> BEEFlexible campaign<br />
generated significant leads through the new foodservice “Idea<br />
Bank,” one of the most requested pages on <strong>Beef</strong>Foodservice.com.<br />
More than 30 leading research <strong>and</strong> development chefs from<br />
nationally recognized companies — including Applebee’s,<br />
Whole Foods Markets, HEB, Tyson <strong>and</strong> Cargill — attended the<br />
“beef-immersion” course at the Culinary Institute of America<br />
at Greystone. Chefs received training in culinary innovation,<br />
butchering techniques <strong>and</strong> cooking with alternative beef<br />
cuts. Current industry issues such as product sustainability,<br />
environmental stewardship <strong>and</strong> safety were also discussed.<br />
Genevieve Lyons<br />
Church Point<br />
Andy Salinas<br />
Marion<br />
Larry Echols<br />
Gap Mills, WV<br />
Paul Kent<br />
Mora<br />
John Schafer<br />
Buffalo Lake<br />
Mike McCormick<br />
Union Church<br />
Brenda Black<br />
Deepwater<br />
Kevin Frankenbach<br />
Hannibal<br />
Howard Hardecke<br />
Springfield<br />
6<br />
LA<br />
MI<br />
Mid-Atlantic<br />
MN<br />
MN<br />
MS<br />
MO<br />
MO<br />
MO