Progressive Grocer Independent

FEB 2016

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38 | Progressive Grocer Independent | February 2016 Meat search of organic products, this is a trend across the whole country. Fareway recently introduced a new gourmet butcher shop that's only 6,000 square feet. Te smaller foot- print and focused product selection allow the Boone, Iowa-based chain to gain customers in markets that may not support or don't have a traditional Fareway store. In addition to full- service meat, the store ofers seafood, artisan cheeses, wine and craft beer. Here's what you should add to the meat case this year: 1. Lesser-known cuts One of Whole Foods Market's top food trends for 2016 is uncommon meat and seafood. Tese products are moving from restaurants into supermarkets as consumers become more aware of food waste and renew their interest in artisan butchery. Te Austin, Texas-based company notes that cuts like sirloin top, pork T-bone chop and Denver steak are becoming popular with at-home cooks. 2. Bones Nothing says a butcher shop like bones. Most meat departments don't currently carry them, but they're easy to add to your merchandising mix. Tey can be pre-cut and frozen. Bone broth is popular, so make sure you have plenty of femur bones on hand. Shank can work, too: Just remove the shank meat frst and add it to your grinding program. Typically, meat left on the shank bone isn't good for the broth color. When dealing in bones, don't for- get pet owners. Highland Park, Ill.- based Sunset Foods recently began selling bones from the meat depart- ment and merchandising them as the perfect pet treat. All of the stores cut meat in-house, so they have a ready supply of bones. However, sales of the bones have grown so much that the meat department can no longer meet the demand and has begun purchas- ing bones to resell. 3. Grass Grass-fed everything is hot — cows, lamb, goat and protein snacks. Te Paleo diet has gone mainstream. Re- tailers should look for a tightening on quality grass-fed beef availability as companies look to honor their prom- ise of purchasing only non-GMO meat. Most beef in the United States is fnished in part with corn, which increases marbling and provides the favor consumers crave, so the grass- fed supply might be low. Departments Meat Sales Take a Slide Meat sales for the 12 months ending Nov. 30, 2015, compared with the previous year. Sales Independents Whole Industry Average Only Industry Last Year Increased 37.8% 46.3% 52.7% Decreased 8.9 10.0 26.6 Stayed the Same 53.3 43.8 20.7 Source: Progressive Grocer 's 2016 Retail Meat Review Meat Sales Look Bearish for 2016 Retailers' predictions for meat sales in the coming year Sales Independents Whole Industry Average Only Industry Last Year Will Increase 39.5% 46.5% 67.4% Will Decrease 0.0 0.0 7.6 Will Stay the Same 60.5 53.6 25.0 Source: Progressive Grocer 's 2016 Retail Meat Review Indies Lag Slightly on Butchers On-site Retailers using on-site butchers Independents Whole Industry Average Only Industry Last Year Yes 81.8% 88.5% 89.1% No 18.2 11.5 10.9 Source: Progressive Grocer 's 2016 Retail Meat Review Meat Stats for Indie Grocers How do meat sales for independent grocers stack up versus the rest of the industry? Here's a slice from Progressive Grocer 's 2016 Retail Meat Review.

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