Meat&Poultry - February 2014 - 26

Making a case
for beef in a
pork-heavy
segment
bsalvage@sosland.com

fraction of the price of a ribeye. Also,

sold in a link-style [not rope], with

people are looking for real, authentic

quality ingredients, fresh spices and is

food as a trend; fortunately, we are

mildly flavored," Johnson says. "Our

minimally processed and our clean

coarse-ground, small-batch process

label reflects that attention to quality."

gives us a meaty texture without be-

Beef sausage features points-of-dif-

ing tough. Our sausage can comple-

ference over sausage containing other

ment any recipe or serve as a standBy Bryan Salvage

years. "Our beef sausage is typically

proteins, according to Johnson. "Beef

alone source of protein."

is considered a high-quality, protein

Kiolbassa offers various flavor pro-

source," he adds. "It is commonly rec-

files that build off of its all-beef sau-

ognized as the pinnacle choice in the

hen most consumers think:

sage products. "About half of our pro-

US. People know what beef is and it is

"sausage", pork sausage im-

files involve beef, and then after that

a traditional staple. On the other hand,

mediately comes to mind. Although

we have flavor profiles that include

lamb, chicken and turkey are not as tra-

pork may remain firmly entrenched

pork. We always strive to find the per-

ditional here, as far as sausage ingredi-

in the pole position in the fresh and

fect blend of spices and flavors that are

ents are concerned - while beef sausage

cooked sausage category, it's certainly

just right," he adds.

is common and that helps us because

W

not the only game in town. Some of

Its smoked beef sausage line-up in-

it becomes less of a barrier to creat-

the most exciting sausage products for

cludes Beef & Cheddar Smoked Sau-

ing trial for our products, in general."

retail and foodservice markets today

sage, Beef Smoked Sausage, Jalapeño

Most often, beef sausage is consid-

are beef-based.

and Smoked Beef Sausage, Jalapeño

ered a dinner item. "The category of

"For Kiolbassa [Provision Com-

and Cheddar Smoked Sausage, Mes-

smoked sausage is generally consid-

pany, San Antonio, Texas] products

quite Smoked Beef Sausage and Nat-

ered dinner sausage, although many

across our 35-state distribution foot-

ural Beef Smoked Sausage.

restaurants that buy our product prep

print and at both retail and foodser-

it for breakfast, too," Johnson says,

vice levels, our all-beef sausage is our

strong. The US economy has forced

"using it in breakfast tacos, omelets

greeting card," says Michael Johnson,

many people to cook or prepare meals

and other cooking methods outside

director of branding. "We use our all-

at home to stretch their hard-earned

of the casing, so to speak."

beef premium product to introduce

dollars, and consequently there are

ourselves in new, emerging markets

fewer people eating out at restaurants

Pitching brisket

to the consumer. Generally, it is our

on a daily basis, Johnson says. "This

In July 2013, Huntsville, Texas-based

most-differentiated offering from any

has people looking for premium prod-

Nolan Ryan Beef announced that

competition in the area and that is why

ucts that provide value and stretch

Brisket Sausage had joined the com-

the retailers show the most interest."

their meal budget," he adds. "For Ki-

pany's beef-sausage roster and was

This business was founded in 1949,

olbassa, we are in the grocery area

available at Kroger stores through-

and the company's original beef sau-

[fresh meats/deli] or market where one

out Texas and Louisiana. Made with

sage recipe has served it well for 65

26

Consumer demand for sausage is

finds steaks. You find us there and at a

100-percent beef brisket, developing

* Meat&Poultry * February 2014 * www.MeatPoultry.com
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Meat&Poultry - February 2014

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