French lesson in meat marketing

FARMERS AT the Beef Expo 2004 in Edinburgh were given a lesson in red meat marketing by a French company which claims that more than 80% of consumers knew its brand.

Jean Charal said his processing company had concentrated on specific branding of French red meat delivering an eye-catching, quality product.

“Offering a special package of foil-wrapped, hidden meat to improve eating quality with a catchy picture and brand name has helped to dramatically increase consumption,” Mr Charal said.

“Vacuum packing each slice has increased shelf life to 23 days. This extended shelf life also means better marketing for the retailer.”