Figure 2. Beef chuck name changes.
Figure 3. Beef sirloin name changes.
|All graphics from USAtoday.com|
Obviously, this is going to require more work for you, but it may also open up an opportunity to connect with customers. Talking directly to customers as they enter the meat department is an obvious opportunity, but you can also hold classes, provide samples, and recipes.
As an ag business owner, how do you feel about these new names? Do you think customers will embrace the change? Do you envision an increase or decrease in sales? How are you planning to educate customers?
As a customer, did you find the old names to be confusing? Will these new names help you to better chose the most appropriate meat for your recipes? Do you think you will buy more or less beef and pork because of this?