Retail Materials
MBIC is here to help beef retailers communicate effectively with your customers. Materials are provided by the $1 per head beef checkoff program.
Order merchandising materials for your retail location! 
- Recipe brochures
- Posters
- Retail cut information
- Beef Balloons
Additional point-of-purchase materials are available seasonally. Contact Whitney Kinne for more information.
Click here for Summer Grilling materials! Deadline is March 16, 2012.
Retail Training
Beef Training Camp
Utilize Beef Training Camp, which has everything needed to customize your meat department, and includes educational materials for training store associates. Use this one-stop resource to access fact sheets, presentations and videos to fit your tailored training session. Choose the topics and materials that best suit your company or store's needs.
Beef Alternative Merchandising Training Manual
The Beef Alternative Merchandising (BAM) Training Manual offers an introduction to the program and an overview of all aspects of the program from cutting steps to recipes. Download the sections by clicking on the links below.
Section 1
Introducing Simply Beef and the Beef Alternative Merchandising program. This section includes target audience information and valuable industry and consumer research.
Section 2
The BAM initiative. Here the BAM program is fully explained. This section includes a comprehensive overview, launch checklist, positioning strategies and merchandising schematics.
Section 3
180 Beef Top Loin, Strip Loin. Easy steps show how to cut the Top Loin filet and petite roast.
Section 4
184 Beef Loin, Top Sirloin Butt. How to cut the Top Sirloin filet, cap steak and petite roast.
Section 5
112A Beef Rib, Ribeye. Learn how to generate the Ribeye filet, cap steak and petite roast.
Section 6
Applied Cooking & Recipes. This section includes quick selling points for consumers and delicious cooked photography.
Section 7
BAM Certification. Take BAM training to a new level with a fun and easy-to-implement certification program.
For more information, or to schedule a training through the Missouri Beef Industry Council, contact Whitney Kinne.
