Supermarket Perimeter - March 2019 - 35

for seasoned and marinaded meats and meat-and-veg
kabobs. Basted and breaded products, on the other hand,
aren't as popular.
"Overall, that category continues to perform fairly
well," Krebs says. "Consumers are enjoying the convenience and the value-added proposition. And we see
continuing interest in different ethnicities and flavorings.

There's an interest in
seasonings or flavorings
that people are not
comfortable preparing
at home, so they're
looking for alternative
ways to try them."
Alison Krebs, the National
Cattlemen's Beef Association
Woburn, Massachusetts-based Verde Farms, which
specializes in 100% grass-fed, 100% free-range beef, has
made a shift in its retail roster in recent years to capitalize on this trend. "Our product mix is evolving from
premium raw steaks, ground beef, and patties to include
more 'value-added' products in response to consumers'
developing culinary exploration, flavor curiosity, and
consistent appreciation for convenience," says Dana
Ehrlich, the company's CEO. In 2018 Verde Farms began
a product expansion with the launch of four varieties of
ready-to-cook marinated beef for customers to explore
globally-inspired flavors in their own homes. The new
line includes Carne Asada Flank Steak, Korean-Style
Sesame Sirloin, Green Chimichurri Flank Steak, and
Gaucho Steakhouse Tri-Tip Kabobs.
And there's more innovation on tap, Ehrlich says.
"We're building on the strong customer and consumer
response to the marinades with a number of ready-tocook and ready-to-eat products concepts currently in
development."
Retailers, Tarpoff says, "are amazing us" with their
ability to meet consumer demands and time constraints.
From on-site chefs, grills and ready-made menu items,
retailers are capturing their audience, he says, and making delicious family-made dinners in the store while customers shop (often with glass of wine in hand) that they
can feel good about - whether it's a restaurant-quality
USDA prime ribeye or a hamburger.

RETAIL VALUE-ADDED BEEF SALES
In million dollars

447

502

483

461

398
356

327

2012

2013

2014

2015

2016

2017

2018

Source: IRI/Freshlook

SALES GROWTH IN MEAT CUTS
2018 vs. 2012
2018 % of
total cut sales

Change is
dollar share

% price
change

T-Bone Steak

4.5%

.9%

-11%

Ribeye Steak

16.3%

.8%

10%

2%

.8%

25%

1.9%

.7%

22%

1%

.6%

10%

Chuck Center Roast

4.1%

.5%

14%

Strip Loin

1.4%

.5%

3%

.9%

.5%

-4%

Blade Chuck Roast

2.1%

.4%

19%

Short Ribs

1.2%

.2%

40%

Tenderloin Filet
Strips
Sirloin Bavette

Top Sirloin Filet

Source: IRI/Freshlook

Chicago-based Midan Marketing recently conducted two research
studies for Springdale, Arkansas-based Tyson Fresh Meats. The proprietary studies focused on consumers who eat beef at home at least
once a week.
In the retail space, Midan found upward trends in purchasing for
mindful and humanely-raised beef. More specifically, all-natural beef is
the leading trend in red meat, with nearly one quarter of beef purchasers (22%) seeking it out in the case.

www.supermarketperimeter.com

MARCH 2019 - 35


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Supermarket Perimeter - March 2019

Table of Contents for the Digital Edition of Supermarket Perimeter - March 2019

Supermarket Perimeter - March 2019
Editor's Note - Ready to rumble
Contents
The Wire - Supermarket customer satisfaction sinks
Nearly half of consumers to increase organic consumption
United Fresh unveils plans for 2019 convention
Corbion ingredient receives innovation award
To serve or not to serve?
GOING PREMIUM
Thrifty, but willing to spend
Getting up to speed
Bakery - Branded goods
Bagels - What makes the perfect bagel
Deli - Meal kits 2.0
Hot entrees
Meat & Poultry - Heat-and-eat meats
Beef - Confident consumers, better quality drive big gains at retail
PRODUCE - PREVENTING SHRINK
Produce - Blueberries
Seafood - Poke power
Food Safety - Tamper-evident delivery
COMMISSARY INSIDER - Fresh-cut fruit
PACKAGING - FUNCTIONAL DESIGN
OPERATIONS - ORGANICS
FOOD SAFETY - INCREASING SHELF LIFE
Product Showcase
Advertisers
FRESH TAKES
Supermarket Perimeter - March 2019 - Supermarket Perimeter - March 2019
Supermarket Perimeter - March 2019 - Supermarket Perimeter - March 2019
Supermarket Perimeter - March 2019 - 2
Supermarket Perimeter - March 2019 - Editor's Note - Ready to rumble
Supermarket Perimeter - March 2019 - Contents
Supermarket Perimeter - March 2019 - 5
Supermarket Perimeter - March 2019 - Corbion ingredient receives innovation award
Supermarket Perimeter - March 2019 - 7
Supermarket Perimeter - March 2019 - To serve or not to serve?
Supermarket Perimeter - March 2019 - 9
Supermarket Perimeter - March 2019 - 10
Supermarket Perimeter - March 2019 - 11
Supermarket Perimeter - March 2019 - GOING PREMIUM
Supermarket Perimeter - March 2019 - 13
Supermarket Perimeter - March 2019 - Thrifty, but willing to spend
Supermarket Perimeter - March 2019 - 15
Supermarket Perimeter - March 2019 - Getting up to speed
Supermarket Perimeter - March 2019 - 17
Supermarket Perimeter - March 2019 - Bakery - Branded goods
Supermarket Perimeter - March 2019 - 19
Supermarket Perimeter - March 2019 - 20
Supermarket Perimeter - March 2019 - 21
Supermarket Perimeter - March 2019 - Bagels - What makes the perfect bagel
Supermarket Perimeter - March 2019 - 23
Supermarket Perimeter - March 2019 - 24
Supermarket Perimeter - March 2019 - 25
Supermarket Perimeter - March 2019 - Deli - Meal kits 2.0
Supermarket Perimeter - March 2019 - 27
Supermarket Perimeter - March 2019 - 28
Supermarket Perimeter - March 2019 - 29
Supermarket Perimeter - March 2019 - Hot entrees
Supermarket Perimeter - March 2019 - Meat & Poultry - Heat-and-eat meats
Supermarket Perimeter - March 2019 - 32
Supermarket Perimeter - March 2019 - 33
Supermarket Perimeter - March 2019 - Beef - Confident consumers, better quality drive big gains at retail
Supermarket Perimeter - March 2019 - 35
Supermarket Perimeter - March 2019 - 36
Supermarket Perimeter - March 2019 - 37
Supermarket Perimeter - March 2019 - PRODUCE - PREVENTING SHRINK
Supermarket Perimeter - March 2019 - 39
Supermarket Perimeter - March 2019 - 40
Supermarket Perimeter - March 2019 - 41
Supermarket Perimeter - March 2019 - Produce - Blueberries
Supermarket Perimeter - March 2019 - 43
Supermarket Perimeter - March 2019 - Seafood - Poke power
Supermarket Perimeter - March 2019 - 45
Supermarket Perimeter - March 2019 - 46
Supermarket Perimeter - March 2019 - 47
Supermarket Perimeter - March 2019 - Food Safety - Tamper-evident delivery
Supermarket Perimeter - March 2019 - 49
Supermarket Perimeter - March 2019 - 50
Supermarket Perimeter - March 2019 - 51
Supermarket Perimeter - March 2019 - 52
Supermarket Perimeter - March 2019 - COMMISSARY INSIDER - Fresh-cut fruit
Supermarket Perimeter - March 2019 - 54
Supermarket Perimeter - March 2019 - 55
Supermarket Perimeter - March 2019 - PACKAGING - FUNCTIONAL DESIGN
Supermarket Perimeter - March 2019 - 57
Supermarket Perimeter - March 2019 - OPERATIONS - ORGANICS
Supermarket Perimeter - March 2019 - 59
Supermarket Perimeter - March 2019 - 60
Supermarket Perimeter - March 2019 - 61
Supermarket Perimeter - March 2019 - FOOD SAFETY - INCREASING SHELF LIFE
Supermarket Perimeter - March 2019 - 63
Supermarket Perimeter - March 2019 - Advertisers
Supermarket Perimeter - March 2019 - FRESH TAKES
Supermarket Perimeter - March 2019 - 66
Supermarket Perimeter - March 2019 - 67
Supermarket Perimeter - March 2019 - 68
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