Range specializes in research, education, and integrated marketing services for the fresh meat and perishables industry. Our capabilities fall into four distinct categories: education and training, research and development, merchandising, and creative services.

Education and Training
• Live demonstrations and training in meat cutting techniques
• The Art of Beef Cutting: A Meat Professional’s Guide to Cutting Techniques and Merchandising, a 220-page training and reference book
• Instructional videos, webinars, and consulting
• Print and online training program development
• Protein overview and cut generation seminars in beef, veal, pork, and lamb
• Implementation and training of merchandising programs at the retail store level

Merchandising
• New product launches
• Perishables merchandising
• Retail and food service meat marketing
• Hispanic/ethnic meat merchandising
• Brand positioning
• Category marketing
• Trade show coordination
• Culinary consulting and recipe integration

Creative Services
• Design and copywriting
• Point-of-sale campaigns
• E-marketing, newsletters
• Raw and cooked meat styling
• Art direction and photography
• Brand identity programs
• Collateral development
• Trade and retail advertising

Research and Development
• Meat fabrication and category development
• Labor cost analysis
• Product identification and trend analysis
• Focus group research and consumer insight programs
• Technical consulting
• Recipe Development and testing