Beef Buzz News
Greg Hanes, Cattlemen's Beef Board, Says Zoom And Other Technologies Are Helping Them Reach More Consumers
Wed, 25 Nov 2020 08:10:48 CST
One silver lining in this pandemic-infused year is the rapid advancement of communications technology, allowing us to talk to more people via Zoom and other choices. Greg Hanes, CEO of the Cattlemen’s Beef Promotion and Research Board, said that technology has helped beef producers reach more consumers.
Ron Hays Beef Buzzes With Greg Hanes
Hanes was recently interviewed by Radio Oklahoma Agriculture Network Farm Director Ron Hays.
Everything has been turned on its head, Hanes said, referring to this unsettling year.
The Cattlemen’s Beef Promotion Board has had to make adjustments and we’ve really done a great job, Hanes said, as they continue to build demand for beef.
There’s been a huge shift from dinning out to eating at home and so the checkoff has been able to use Zoom and other technologies to help consumers and chefs keep beef forefront in their minds, Hanes said.
He cited one example of training educators about beef so they could talk to their students.
Normally we would be able to reach 50 educators in one seminar packed into one room. Moving to online has allowed us to reach thousands of educators, Hanes said.
Retail sales of meat proteins have increased, and beef has increased the most, he noted.
The number of consumers eating beef at least once a week has increased, he said.
Its not an accident that consumers really like our product, Hanes said. This is a result of our years of promotion, he said.
Beef is becoming the protein of choice and consumers are seeing the versatility of the beef product, he added.
Click on the LISTEN BAR below to hear more of Ron’s interview with Greg Hanes.
The Beef buzz is a regular feature heard on radio stations around the region on the Radio Oklahoma Network and is a regular audio feature found on this website as well. Click on the LISTEN BAR below for today’s show and check out our archives for older Beef Buzz shows covering the gamut of the beef cattle industry today.
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