Meat + Poultry - November 2010 - 46

of chicken, perhaps because of some
SKU rationalization going on within
chicken offerings or some fatigue in
some of the chicken items available,
according to the research leaders.
"We are seeing more new beef items
offered in this category (heat-andserve) than we have in the past," says
Jim Henger, the executive director of
retail marketing with the NCBA. "It
may be that [retailers] have exhausted
a lot of the chicken offerings and are
now looking to other proteins to keep
that category vibrant."
Part of the explanation for the fluctuations in the amount of space specific to the heat-and-serve category has
more to do with merchandising and
SKU rationalization than it does with
demand. Kelly says it isn't uncommon
to see these products shifted around to
various parts of the store, which tends
to skew the results somewhat.

Enhanced was defined as moisture added product with or without flavor.
Excludes sausage, heat-and-serve, corned beef and smoked offal.

Full-service meat cases seem to
be making a subtle comeback, based
on the results of the 2010 survey and
previous year's data. Among the 124
supermarkets surveyed this year, 77

2010 NMCS Research All Rights Reserved

MEAT CASE STUDY

percent offered either a full-service
meat case, seafood case or both. Significant changes in the full-service
case include a continued decline in
the amount of seafood offered at the

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Meat + Poultry - November 2010

Table of Contents for the Digital Edition of Meat + Poultry - November 2010

Contents
Meat + Poultry - November 2010 - 1
Meat + Poultry - November 2010 - 2
Meat + Poultry - November 2010 - 3
Meat + Poultry - November 2010 - Contents
Meat + Poultry - November 2010 - 5
Meat + Poultry - November 2010 - 6
Meat + Poultry - November 2010 - 7
Meat + Poultry - November 2010 - 8
Meat + Poultry - November 2010 - 9
Meat + Poultry - November 2010 - 10
Meat + Poultry - November 2010 - 11
Meat + Poultry - November 2010 - 12
Meat + Poultry - November 2010 - 13
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Meat + Poultry - November 2010 - 18
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