Cargill, Safeway Go Locavore in Colorado

FORT MORGAN, Colo.Cargill and Safeway have announced a collaboration that will bring Colorado Proud beef products to Safeway stores throughout Colorado as part of the retailers Ranchers Reserve Tender Beef line. As reported by Drovers/CattleNetwork, this initiative will bring steaks, roasts, stew meat, cube steak and stir-fry beef to stores that have been processed at Cargills Fort Morgan, Colo., plant; all products will bear a Colorado Proud logo (see Cargill and Safeway Join Forces to Serve Colorado Proud Beef). All products will be aged a minimum of 14 days.

The Colorado Proud program was developed by the Colorado State Department of Agriculture to increase awareness about foods produced in the state. Safeway and Cargill are hosting a kick-off grilling event at the Fort Morgan plant this Friday, Sept. 14, 2012, for invited guests and news media.

Were delighted to be associated with Safeways introduction of Colorado Proud beef products, which coincides with the 10th anniversary of Cargill producing the first Ranchers Reserve branded meat products, said Nicole Johnson-Hoffman, assistant vice president and general manager at the Fort Morgan plant, in the Drovers/CattleNetwork article. The beef we produce here showcases the finest efforts of Colorados cattle ranching families and represents the dedication, investment and hard work associated with cattle production that feeds millions of people.

Al Duran, Denver division president of Safeway, added: Consumers are increasingly interested in knowing how their food is produced and where it comes from, and we are addressing that desire for information and knowledge through the introduction of Colorado Proud beef. We listen to our consumers, so when they tell us beef is an important food staple and a reason they shop at our stores, that gets our attention and we focus on delivering safe, nutritious, quality and affordable selections to satisfy the protein requirements for their families. Now, we can do that with locally raised and processed beef and were excited to make these offerings available to Coloradans.

Locally sourced meats and seafood was the No. 1 trend on the National Restaurant Associations Whats Hot in 2012 chef survey; the No. 2 trend for 2012 was locally sourced produce. Local sourcing of everythingfrom meat and fish, to produce, to alcoholic beveragesis another big trend for 2012, said Joy Dubost, Ph.D., R.D., director, Nutrition & Healthy Living, National Restaurant Association, Washington, D.C., in a release associated with the survey (see Whats Hot in 2012 Chef Survey Shows Local Sourcing, Kids Nutrition As Top Menu Trends). Local farms and food producers have become an important source of ingredients for chefs and restaurateurs wishing to support the members of their business community and highlight seasonal ingredients on menus.