You may be a redneck if you … use my product

Or is Jeff Foxworthy a better tasting, more tender jerk?

Actual quote from a press release:

Recognizing the growing, nontraditional segment of the jerky market, Monogram is launching a line of products under the Jeff Foxworthy label in 2006. Jerky is the top meat snack and it has more than doubled its market size since 1997, according to Mintel International Group of Chicago.

Fueling sales growth, the low-carb dieting trend has thrusted meat snacks into the media spotlight. (Love their choice of verbs — CD) Jerky now appeals to a wider demographic, including women, children, and health-conscious consumers. Further, this market has not yet exhausted its growth opportunities as evidenced by data from the Fall 2004 Simmons National Consumer Survey, which found that just 39% of households buy meat snacks.

Jeff Foxworthy is the ideal celebrity brand to market Monogram’s jerky products because he has universal appeal and his image is closely associated with the consumer’s expectations of the product. Test marketing already shows that Jeff Foxworthy Jerky products are a hit!

Consumers reported Jeff Foxworthy beef jerky was more tender than other brands in the taste test and had the best flavor, more beef flavor, and better spices.

Apparently April is when a young man’s thoughts turn to smoked meat products as the e-waves are currently flooded with irony-impaired jerky-related press releases

Salt Lake City, UT (PRWEB) April 2, 2006 — When Jerky Direct set forth in the Network Marketing Industry they decided they wanted to remove the middle man and make the all Natural Jerky available to the masses and still allow those the Opportunity to build a business from their home. Most of Jerky Directs products contain no preservatives, no added msg, no nitrites, no erythorbate, no artificial ingredients, and are only minimally processed. Love the use of the phrase “most of.”

And in a case of really bad timing … from the AP today:

A compound formed when meat is charred at high temperatures — as in barbecue — encourages the growth of prostate cancer in rats, researchers reported on Sunday. Their study, presented at a meeting of the American Association for Cancer Research, may help explain the link between eating meat and a higher risk of prostate cancer. It also fits in with other studies suggesting that cooking meat until it chars might cause cancer.

Smoke ’em if you got ’em…