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Agricultural News


CAB Specialist Pat Norris Gives Us a View of the Consumer Through the Eyes of a Beef Distributor

Tue, 05 Feb 2019 11:58:28 CST

CAB Specialist Pat Norris Gives Us a View of the Consumer Through the Eyes of a Beef Distributor The 2018 Certified Angus Beef Annual Conference welcomed over 85 food distributors, ready to learn and network at the event. While there, Sierra Meat and Seafood Company’s Certified Angus Beef specialist, Pat Norris, reflected on his meat experience and sales with the brand. According to him, before high-quality beef reaches the consumer, food distributers work to make connections and sell the product.


“Well I literally started from the ground up. I was the clean-up boy or the sanitation supervisor, if you will, and I kind of grew up from there,” Norris said. “I worked for five different meat companies, so now here I am 40 years or 50 years later.”


To watch a short video clip of Pat Norris of the Reno-based Sierra Meat & Seafood Company looking for high-quality and creativity to help his customers sell beef, click or tap the PLAYBOX in the window below.





The Certified Angus Beef specialist reflects on how the meat business has changed over those years.


“I think the quality has gone up, especially when you’re a C-A-B supplier or distributor. I think you see that quality, and that’s something we strive for in our company is to serve the best quality,” he said. “So, I’ve seen that type of thing work all the way through, from each company that I’ve worked for.”


He enjoys educational sessions and comradery with other beef professionals and looks to take new ideas back to customers.


“There’s always something like today I actually, during the video here, I saw that guy cut a short rib; and I’d never seen it done like that,” he explained. “And I want to learn how to do that myself, so I can take that to a customer, because it’s almost like a tomahawk. But it’s a short rib, and I thought that was a great idea.”


Working to sell more beef means creative thinking about how to help chefs see new potential and flexibility with premium products.


“You know sometimes you think as a salesman that it’s the chef that’s supposed to come up with the menu ideas and not you; but if you can find something that they’ve never heard of before,” concluded Norris, “then you can come up with a better idea or some idea to put it on their menu.”


Source - Certified Angus Beef




   

 

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