This summer grilling season, the National Pork Board is getting consumers to cook their favorite pork chops and ribs on the grill. The “Grill it like a Steak” promotion reinforces revamped nomenclature for fresh pork cuts, so that home cooks have an easier time selecting and preparing their favorite juicy, tender and flavorful pork chops.
Point-of-sale (POS) elements for the promotion include a series of six different meat case signs and five static clings, each featuring a different grill-friendly pork cut, and an on-pack label showing mixed pork cuts.
Retailers can also access POS to promote ribs this summer, including St. Louis Style Ribs, Back Ribs, Spareribs and Country Style Ribs. Elements include a series of four meat case signs and four static clings featuring different cuts of ribs, as well as an on-pack label. All POS elements can be found at porkretail.org.
“We saw great success during last year’s Grill it like a Steak promotion, and are bringing it back by popular demand,” says Patrick Fleming, director of retail marketing for the National Pork Board. “With the change in nomenclature for fresh pork cuts, our consumers are able to better understand the different cooking methods and eating experiences for the different pork chops in the case.”
Additionally, consumers have a chance to compete for a $15,000 backyard makeover, a new grill and a summer of free pork through the National Pork Board’s America’s Top #ChopGriller contest. Applicants can visit PorkBeinspired.com, and submit a 140-character testimonial about why they should be named America’s Top #ChopGriller. Entries will be divided into four categories depending on the contestant’s chop cut of choice: Porterhouse, Ribeye Bone-In, Ribeye Boneless and New York pork chops. The contest runs until May 16, 2014.