: PROGRAM FEATURES
Q: What certification ensures animals are raised with exceptional care for ethical and premium quality?
Certified Humane
Q: What should sales reps focus on securing with chefs instead of overhauling the whole menu?
A: One menu placement.
Q: What is the difference between Niman “grass-fed” and “grain finished or Niman Natural”?
A: Only how we finish the cattle.
Protocols are the same, both eat grass the grain finished or just finished on grain where the grass fed is 100% grass fed through their whole life
Q: What is a good opening question to ask a chef when introducing the program?
A: What are your menu priorities or values when sourcing meat?
Q: What farming partners do we prioritize to ensure ethical and high-quality sourcing?
US small family farmers
Q: What type of establishments are ideal targets for this program?
A: High-end establishments with a focus on sustainability, local sourcing, or premium quality.
Q: What percentage of consumers value sustainably raised meat?
A: approximately 70%
Q: How can chefs use the program to tell a compelling story to diners?
A: Highlight ethical, sustainable sourcing and premium taste.
Q: Name one practice that prioritizes environmental responsibility in our program.
A: Sustainably raised practices.
Q: Name one common chef pain point that this program addresses.
A: consistency and flavor profiles.
Q: Name one reason chefs care about small family farms.
A: Supports middle America economies, best interest in keeping the land viable for future generations, humane treatment of animals.
Q: Name one way the program addresses chefs’ concerns about flavor.
A: Provides consistently high-quality, great-tasting meat.
Q: What are the two key elements of the program that make it appealing to chefs and their diners?
A: Grass-fed and greatest-tasting meat.
Q: What is an effective way to frame the program when pitching to chefs?
A: Position it as a unique, ethical, and premium option.
Q: What are the two key advantages of using chuck roll on a menu?
A: Affordable and versatile for braising or grilling.
Q: Why is emphasizing local, small-scale farms a strong selling point?
A: It aligns with growing consumer demand for transparency and sustainability.
Q: What is a key tip when selling the program to chefs?
Know your audience-
A: Find the 1-2 features that resonate with chefs’ values and help them tell a compelling story to diners.
Q: What’s a good strategy for identifying opportunities with chefs?
A: Understand their values and menu goals, then tailor the program to their needs.
Q: How does the Baldor carcass program minimize waste?
A: By utilizing whole animal practices and focusing on sustainability.
Q: What’s the biggest benefit of targeting one dish for menu placement?
A: It’s less disruptive and easier to integrate into the menu.