This document describes a new line of meat products marinated in Wild Turkey Bourbon. It introduces sirloin steaks, pork chops, and chicken breasts marinated in Wild Turkey Bourbon 101 and seasonings. The products have been successful in food service and will now be introduced to retail. The document discusses reasons for retail success, including the brand recognition of Wild Turkey Bourbon and appealing packaging. It also presents the product costs, pricing, and potential for repeat sales and sales growth through promotional events and cross-merchandising with Wild Turkey Bourbon. Marinades are also available for customers to prepare their own meats.

2. Backround:
• Born in the fall of 2004, Wild Turkey
Bourbon Marinade and Glaze was
first served at the National Wild
Turkey Federation Annual banquet. It
was an immediate success.
• The flavor is outstanding and
complements any beef, pork or
chicken entree and is easily applied
as a marinade or glazing sauce as you
grill, bake or fry.
• It's obvious in the taste that only real
Wild Turkey Bourbon is used in the
blending of this special marinade,
never using imitation bourbon
flavoring compounds.
• Today you can enjoy this very special
recipe at home or at a camp site with
friends and family.

3. Gary Swaim
Vice President of Sales & Marketing
• Joined Unique CFM in 2006; with 29 years
of experience in food and agriculture sales
and marketing; previous experience
includes past Indiana Director of
Agriculture, National/International Sales
Manager for two Indianapolis based food
service distributors.
• President and founder of an international
sales firm specializing in the sale of meat
products and currently a managing
director of Prairie Mills Products, LLC of
Rochester, IN.
• Also active in community efforts to
develop parks and youth recreation
facilities.
Staff Bios:
Craig Ford
President of Unique CFM LLC and founder of
the company with partner Rob Gillespie.
Developer of the Wild Turkey 101 Bourbon
Marinades.
• Over 45 years experience in meat
production and the food industry
including export director for international
sales, Alan Meats, Stockton CA.
• Plant manager of DPM of Arkansas,
Production sales coordinator for Cargill,
and director of Portion Control operations
for plants in Illinois, Wisconsin, and
Massachusetts.
Chris Gillespie
Supervisor, Accounts Receivable and
Payable.

4. Have you sold this before?
• This product line is new and
hasn't been introduced to retail
until now. It has had success in
the food service category through
a half dozen independent food
service distributors. It will be
selectively introduced to
restaurant chain prospects this
spring. We want to be strategic in
the way we place this product
line to make sure it fits the
demographics it's best suited for.
Why do you think it will sell here?
• Wild Turkey Bourbon has big
brand recognition and
acceptance in your market
region.
• These products have strong
graphics and eye appeal.
• Products are individually vac-
packed for safety and freshness.
• The product is in a small enough
package to be priced at a level
that indicates it's special product
but "rings" at an affordable value.
• These products will appeal to the
female shopper that looks for
value, quality and uniqueness.

5. Page Two
What about repeat sales and sales
growth?
• First of all, we think once the
customers try the product, they
will like it and will come back for
repeat buys.
• Sales normally drop off after the
Super Bowl. An early April rollout
will nudge post Super Bowl sales
and be in place for the “Spring
Bring” crowds who are "grill
crowds“.
• They will also be purchasing Wild
Turkey Bourbon, which creates an
opportunity to do cross
merchandising of the meat
products and the bourbon.
• It will be our plan to formulate a
promotional calendar to develop
events to periodically "bump"
sales around prime “grill out”
occasions.
Other points:
• After end cap promotion,
experience has shown these
types of products sell better in
coffin type freezers vs. freezer
door display.
• We're willing to look at various
types of POP materials
• Possibility of using pop-up timers
• Extended grill season in SE
• Meat products are normally 12-
13% of the average ring

6. Bourbon Meats:
Sirloin Steak 101
Our aged, center cut, 12, 10 or 8 oz. Top Sirloin Steaks marinated with real
Wild Turkey Bourbon 101 and our famous blend of seasonings.

7. Bourbon Meats:
Center Cut Pork Chop 101
Our tender & flavorful, center cut, 6 or 4 oz, boneless chops marinated with real
Wild Turkey Bourbon 101 and our famous blend of seasonings.

8. Bourbon Meats:
Boneless Chicken Breasts 101
Our moist & tender, 4oz or 5oz, skinless, boneless chicken breasts marinated with
real Wild Turkey Bourbon 101 and our famous blend of seasonings.

9. Costs:
Sirloin Steaks 101
• 4-8oz, Aged, Cryovaced, Center Cut
Sirloin steaks
• 30% Mark-up Retail
• $17.99 per package
• $4.50 per steak
Pork Chops 101
• 8-4oz center-cut, boneless Pork
Chops
• 30% Mark-up Retail
• $10.99 per package
• $1.37 per chop
Chicken Breasts 101
• 8-4oz Skinless, boneless Chicken
Breasts
• 30% Mark-up Retail
• $10.99 per package
• $1.37 per breast
Made with authetic

10. New Marinades:
• Prepare steaks, chops, chicken
and seafood in your own location
utilizing our famous marinade.
• Efficient costs on marinades may
reduce the costs of some steaks
and seafood.
• Product available in 14oz. bottles,
“tip & pour” and 2/1 gallon cases
(best value).
• Labels included in 2/1 gallon
cases to help market the product.
• High “eye appeal” with 5 color
labels

11. Pricing:
5 gallon tub $138.00
1 gallon:$35.00 (best value)
½ gallon-Tip & Pour: $22.50
14 oz. Bottle: $ 3.58

12. This is a new concept with strong cross branding. The combination of the national
known label of Austin Nichols Wild Turkey Bourbon and the exceptional products,
will bring an unlimited possibility for sales unlike anything on the market today!