Supermarket Perimeter - January 2020 - 32

Meat & Poultry

Case
ready
meats
BY KEITH LORIA

WHILE THE INSTORE BUTCHER is still a staple at most supermarkets
today, a trend for those in the meat and poultry business is dedicating
more room in the department for case-ready meat that is processed
and packaged at a central facility and delivered to the store ready to be
put directly into the case.
This gives stores the opportunity to offer a greater variety of meats-
especially some uncommon ones that might be in demand among a
certain ethnic group.
Rick Stein, vice president, fresh foods for the Arlington, Virginia-based
Food Marketing Institute (FMI), says consumer acceptance of case-ready
meats is arguably the catalyst for most trends he's witnessing in retail.
Still, it's been a slow growth.
"From my experience, getting shoppers acclimated to the purple
hue of meat has taken some time, but more and more consumers
now understand that this product is just as delicious and lasts longer
in the refrigeration in vac-sealed packaging," he says. "Adding to these
consumer perceptions and operational challenges, many retailers
believe that having meat cut on premise is perceived by consumers as
better quality. I've witnessed that over time, more retailers have begun
to introduce either some or all case-ready meat in their cases. In turn,
consumers are getting more accustomed to it."
He believes that retailers are moving in this direction more for middle
meats (ribeye, strip, etc.)-the cuts that require the most talent from a
butcher, as well as more unusual varieties that appeal to different ethnic groups.
"If a retailer is trying to move into more convenience-driven business
models, then case-ready middle meats could be a successful strategy,"
Stein says.
Leigh Paone, meat category manager for Lakewood, Colorado-based
Natural Grocers, says the category is on the rise due to a bigger emphasis on label claims and transparency.
"Customers want cleaner labels and more meaningful claims, like
32 - JANUARY 2020

'100% grass-fed beef' or 'pork raised in deeply bedded pens' in addition
to what they've always wanted and come to expect from us, which is
no antibiotics, growth promoters or hormones, and humanely raised,"
she says. "People are looking for staple products they can trust, which
means most people are looking for chicken and beef. They want consistency of supply and consistency of quality and clean labels."

Getting in the Game
Scott Sechler, owner of
Fredericksburg, Pennsylvaniabased Bell & Evans, says over
the last two years, the company
has experienced increased
interest in dark meat and other
nontraditional, convenience
cuts and chicken parts.
"Bell & Evans excels in this
category because we're innovative without sacrificing quality," he says. "Consumers don't want overly
processed products-they want quality meat and they want options."
That has led to very successful product launches of a retail
Spatchcock chicken (backbone removed, flattened whole bird); boneless, skin-on whole legs (thigh and drumstick meat); and most recently,
its new line of chicken meatballs made from dark meat and skin.
"Consumers love chicken because it's healthy and versatile, and they
are looking for unique options that allow them to get creative with recipes but not spend hours in the kitchen," he says. "The chicken breast,
while still very popular, has become less interesting."
Ozlem Worpel, senior brand manager for Tyson Fresh Meats, headquartered in Springdale, Arkansas, says the company has focused
more on the trend of case-ready beef and pork through developing its
dedicated Portioned Protein Innovation team as of late. The team is led

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Supermarket Perimeter - January 2020

Table of Contents for the Digital Edition of Supermarket Perimeter - January 2020

Supermarket Perimeter - January 2020
Editor's Note: The future of baking, now
Contents
The wire
Gen Z
Making memories
Bakery: Boosting impulse sales
Bakery: Sampling
Deli & Prepared Foods: Cross-merchandising cheese
Meat & Poultry: Case ready meats
Meat & Poultry: Natural meats
Produce: Instore juicers
Produce: Organics
Seafood: Salmon
Food Safety: Meat
Commissary Insider
Classifieds
Ad index
Fresh takes
Supermarket Perimeter - January 2020 - Supermarket Perimeter - January 2020
Supermarket Perimeter - January 2020 - Supermarket Perimeter - January 2020
Supermarket Perimeter - January 2020 - 2
Supermarket Perimeter - January 2020 - Editor's Note: The future of baking, now
Supermarket Perimeter - January 2020 - Contents
Supermarket Perimeter - January 2020 - 5
Supermarket Perimeter - January 2020 - The wire
Supermarket Perimeter - January 2020 - 7
Supermarket Perimeter - January 2020 - Gen Z
Supermarket Perimeter - January 2020 - 9
Supermarket Perimeter - January 2020 - 10
Supermarket Perimeter - January 2020 - 11
Supermarket Perimeter - January 2020 - 12
Supermarket Perimeter - January 2020 - 13
Supermarket Perimeter - January 2020 - Making memories
Supermarket Perimeter - January 2020 - 15
Supermarket Perimeter - January 2020 - 16
Supermarket Perimeter - January 2020 - 17
Supermarket Perimeter - January 2020 - 18
Supermarket Perimeter - January 2020 - 19
Supermarket Perimeter - January 2020 - Bakery: Boosting impulse sales
Supermarket Perimeter - January 2020 - 21
Supermarket Perimeter - January 2020 - 22
Supermarket Perimeter - January 2020 - 23
Supermarket Perimeter - January 2020 - Bakery: Sampling
Supermarket Perimeter - January 2020 - 25
Supermarket Perimeter - January 2020 - Deli & Prepared Foods: Cross-merchandising cheese
Supermarket Perimeter - January 2020 - 27
Supermarket Perimeter - January 2020 - 28
Supermarket Perimeter - January 2020 - 29
Supermarket Perimeter - January 2020 - 30
Supermarket Perimeter - January 2020 - 31
Supermarket Perimeter - January 2020 - Meat & Poultry: Case ready meats
Supermarket Perimeter - January 2020 - 33
Supermarket Perimeter - January 2020 - 34
Supermarket Perimeter - January 2020 - 35
Supermarket Perimeter - January 2020 - Meat & Poultry: Natural meats
Supermarket Perimeter - January 2020 - 37
Supermarket Perimeter - January 2020 - 38
Supermarket Perimeter - January 2020 - 39
Supermarket Perimeter - January 2020 - Produce: Instore juicers
Supermarket Perimeter - January 2020 - 41
Supermarket Perimeter - January 2020 - Produce: Organics
Supermarket Perimeter - January 2020 - 43
Supermarket Perimeter - January 2020 - 44
Supermarket Perimeter - January 2020 - 45
Supermarket Perimeter - January 2020 - Seafood: Salmon
Supermarket Perimeter - January 2020 - 47
Supermarket Perimeter - January 2020 - 48
Supermarket Perimeter - January 2020 - 49
Supermarket Perimeter - January 2020 - 50
Supermarket Perimeter - January 2020 - 51
Supermarket Perimeter - January 2020 - Food Safety: Meat
Supermarket Perimeter - January 2020 - 53
Supermarket Perimeter - January 2020 - 54
Supermarket Perimeter - January 2020 - 55
Supermarket Perimeter - January 2020 - 56
Supermarket Perimeter - January 2020 - Commissary Insider
Supermarket Perimeter - January 2020 - 58
Supermarket Perimeter - January 2020 - 59
Supermarket Perimeter - January 2020 - 60
Supermarket Perimeter - January 2020 - 61
Supermarket Perimeter - January 2020 - 62
Supermarket Perimeter - January 2020 - 63
Supermarket Perimeter - January 2020 - Classifieds
Supermarket Perimeter - January 2020 - Ad index
Supermarket Perimeter - January 2020 - Fresh takes
Supermarket Perimeter - January 2020 - 67
Supermarket Perimeter - January 2020 - 68
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