Meat+Poultry - February 2019 - 56

PA C K A G I N G S O L U T I O N S

MEAT CASE
CONVENIENCE

Case-ready packaging can
benefit processors, retailers
and the consumer
BY LY N N P E T R A K | m e a t p o u l t r y @ s o s l a n d.c o m

F

56

MEAT+ POULTRY | 02.19 | www.meatpoultry.com

©pkanchana - stock.adobe.com; Mighty Spark Food Co.

rom the consumer's kitchen to the meat
department back room, similar behaviors
are affecting the look of the modern meat
case. Chief among those is the ongoing desire
for convenience.
Convenience takes many forms, from labor
to merchandising to usage, depending on the
priority of those making, selling or buying
the product. Accordingly, case-ready meat
and poultry packaging is taking more forms
as well, with items like modified atmosphere
packaging (MAP) trays, chub packages and
brick packages, among others.
For retailers, offering a greater assortment
of case-ready meat and poultry products helps
from a labor standpoint, as the number of instore butchers continues to decline. Having a
mix of items makes the department appealing
and allows a store to focus on customer
service or, in some cases, on a premium meat
counter. "Butchers in that talented position are
getting older and there aren't enough following

in their footsteps. But retailers are realizing
that they just can't let butchers go - they
need an expert in that department," points
out Rick Stein, vice president of fresh foods
for the Food Marketing Institute (FMI).
As a result, Stein says, many retailers have
butchers and meat experts on hand to help
consumers navigate the case and at the same
time, create custom cuts that are a store
signature. "So, as a retailer, you may have
a case-ready program and a counter with
custom cuts," he explains.
For shoppers, case-ready products meet
their own need for convenience in one form or
another. Case-ready products with longer shelf
life, for example, give users more flexibility
on when they prepare items stored in their
home refrigerators. Case-ready products that
are pre-seasoned, pre-marinated or that have
a fixed weight make preparation and cooking
simpler, at a time when people are busier than
ever and often make last-minute decisions on
what to make for meals.
Case-ready meat and poultry items, when
compared to the full-service case and when
consistent in weight and price, also make
the shopping experience more convenient.
"One thing that helps us is the self-service
aspect - we enable that in the self-service
case," says Lenny Lebovich, founder and CEO



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Meat+Poultry - February 2019

Table of Contents for the Digital Edition of Meat+Poultry - February 2019

Meat+Poultry - February 2019
CONTENTS
COMMENTARY - Meals that heal
BUSINESS NOTES -BURGERS’ SMOKEHOUSE ACQUIRES CLIFTY FARM
CHIPOTLE OFFERS WHOLE30, PALEO, KETO OPTIONS
FOODMAVEN PURCHASES COLORADO BEEF PRODUCER
IMPOSSIBLE FOODS RELEASES IMPOSSIBLE BURGER 2.0
MINTEL IDENTIFIES 2019 FOODSERVICE TRENDS
BRF DIVESTS AVEX UNIT
WASHINGTON - Awaiting approval
HOT DOG AND SAUSAGE REPORT - Maintaining links
SPONSORSHIPS - SPORTS SELL
COMPANY PROFILE - Better with BEER
FORMULATION TECHNOLOGY - MAKING A CASE
EXECUTIVE SERIES - From Wall Street to Main Street
CATEGORY REPORT - The buzz around BILTONG
RETAIL PARTNERSHIPS - Texas TEAMMATES
FOOD SAFETY - A CLOSE EYE
PACKAGING SOLUTIONS - MEAT CASE CONVENIENCE
INGREDIENT ISSUES - PREVENTING PATHOGENS
COMPANY PROFILE - ROAD LESS TRAVELED
SMALL BUSINESS MATTERS - Staying on top
LABOR - Picking off pr*f@n!ty
CALENDAR
NAMES IN THE NEWS
SHOWCASE
CLASSIFIEDS
ADVERTISERS
THE INSIDER
Meat+Poultry - February 2019 - Meat+Poultry - February 2019
Meat+Poultry - February 2019 - Meat+Poultry - February 2019
Meat+Poultry - February 2019 - 2
Meat+Poultry - February 2019 - 3
Meat+Poultry - February 2019 - CONTENTS
Meat+Poultry - February 2019 - 5
Meat+Poultry - February 2019 - 6
Meat+Poultry - February 2019 - 7
Meat+Poultry - February 2019 - COMMENTARY - Meals that heal
Meat+Poultry - February 2019 - 9
Meat+Poultry - February 2019 - FOODMAVEN PURCHASES COLORADO BEEF PRODUCER
Meat+Poultry - February 2019 - BRF DIVESTS AVEX UNIT
Meat+Poultry - February 2019 - WASHINGTON - Awaiting approval
Meat+Poultry - February 2019 - 13
Meat+Poultry - February 2019 - HOT DOG AND SAUSAGE REPORT - Maintaining links
Meat+Poultry - February 2019 - 15
Meat+Poultry - February 2019 - SPONSORSHIPS - SPORTS SELL
Meat+Poultry - February 2019 - 17
Meat+Poultry - February 2019 - 18
Meat+Poultry - February 2019 - 19
Meat+Poultry - February 2019 - COMPANY PROFILE - Better with BEER
Meat+Poultry - February 2019 - 21
Meat+Poultry - February 2019 - 22
Meat+Poultry - February 2019 - 23
Meat+Poultry - February 2019 - 24
Meat+Poultry - February 2019 - 25
Meat+Poultry - February 2019 - FORMULATION TECHNOLOGY - MAKING A CASE
Meat+Poultry - February 2019 - 27
Meat+Poultry - February 2019 - 28
Meat+Poultry - February 2019 - 29
Meat+Poultry - February 2019 - EXECUTIVE SERIES - From Wall Street to Main Street
Meat+Poultry - February 2019 - 31
Meat+Poultry - February 2019 - 32
Meat+Poultry - February 2019 - 33
Meat+Poultry - February 2019 - CATEGORY REPORT - The buzz around BILTONG
Meat+Poultry - February 2019 - 35
Meat+Poultry - February 2019 - 36
Meat+Poultry - February 2019 - 37
Meat+Poultry - February 2019 - 38
Meat+Poultry - February 2019 - 39
Meat+Poultry - February 2019 - RETAIL PARTNERSHIPS - Texas TEAMMATES
Meat+Poultry - February 2019 - 41
Meat+Poultry - February 2019 - 42
Meat+Poultry - February 2019 - 43
Meat+Poultry - February 2019 - 44
Meat+Poultry - February 2019 - 45
Meat+Poultry - February 2019 - FOOD SAFETY - A CLOSE EYE
Meat+Poultry - February 2019 - 47
Meat+Poultry - February 2019 - 48
Meat+Poultry - February 2019 - 49
Meat+Poultry - February 2019 - 50
Meat+Poultry - February 2019 - 51
Meat+Poultry - February 2019 - 52
Meat+Poultry - February 2019 - 53
Meat+Poultry - February 2019 - 54
Meat+Poultry - February 2019 - 55
Meat+Poultry - February 2019 - PACKAGING SOLUTIONS - MEAT CASE CONVENIENCE
Meat+Poultry - February 2019 - 57
Meat+Poultry - February 2019 - 58
Meat+Poultry - February 2019 - 59
Meat+Poultry - February 2019 - 60
Meat+Poultry - February 2019 - 61
Meat+Poultry - February 2019 - INGREDIENT ISSUES - PREVENTING PATHOGENS
Meat+Poultry - February 2019 - 63
Meat+Poultry - February 2019 - 64
Meat+Poultry - February 2019 - 65
Meat+Poultry - February 2019 - 66
Meat+Poultry - February 2019 - 67
Meat+Poultry - February 2019 - 68
Meat+Poultry - February 2019 - 69
Meat+Poultry - February 2019 - COMPANY PROFILE - ROAD LESS TRAVELED
Meat+Poultry - February 2019 - 71
Meat+Poultry - February 2019 - 72
Meat+Poultry - February 2019 - 73
Meat+Poultry - February 2019 - 74
Meat+Poultry - February 2019 - 75
Meat+Poultry - February 2019 - SMALL BUSINESS MATTERS - Staying on top
Meat+Poultry - February 2019 - 77
Meat+Poultry - February 2019 - 78
Meat+Poultry - February 2019 - 79
Meat+Poultry - February 2019 - LABOR - Picking off pr*f@n!ty
Meat+Poultry - February 2019 - 81
Meat+Poultry - February 2019 - CALENDAR
Meat+Poultry - February 2019 - 83
Meat+Poultry - February 2019 - NAMES IN THE NEWS
Meat+Poultry - February 2019 - 85
Meat+Poultry - February 2019 - SHOWCASE
Meat+Poultry - February 2019 - 87
Meat+Poultry - February 2019 - CLASSIFIEDS
Meat+Poultry - February 2019 - 89
Meat+Poultry - February 2019 - 90
Meat+Poultry - February 2019 - 91
Meat+Poultry - February 2019 - 92
Meat+Poultry - February 2019 - ADVERTISERS
Meat+Poultry - February 2019 - THE INSIDER
Meat+Poultry - February 2019 - 95
Meat+Poultry - February 2019 - 96
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