Case-ready meat

Case-ready meat is a term used in the meat industry to describe meat products that are received by a retailer in a ready-to-sell form. This means that the meat is already cut, packaged, and priced before it arrives at the retail store. The concept of case-ready meat has been around for several decades, but it has gained popularity in recent years due to its convenience and efficiency.

History

The concept of case-ready meat was first introduced in the 1970s. Prior to this, most meat was delivered to retailers in large cuts, which were then processed and packaged in-store by trained butchers. However, as labor costs began to rise and the availability of skilled butchers decreased, the meat industry began to look for more efficient ways to deliver their products.

Production

Case-ready meat is produced in a centralized meat processing facility. The meat is first cut into retail-sized portions, then it is packaged and labeled. The packaging used for case-ready meat is designed to maintain the freshness and quality of the meat for a longer period of time than traditional packaging methods. This is often achieved through the use of modified atmosphere packaging (MAP), which involves replacing the air inside the package with a mixture of gases that slow down the growth of bacteria.

Advantages and Disadvantages

There are several advantages to case-ready meat. For retailers, it reduces the need for in-store butchers and meat cutters, which can significantly reduce labor costs. It also reduces the amount of time that meat spends in the store before it is sold, which can help to reduce waste.

However, there are also some disadvantages to case-ready meat. One of the main criticisms is that it can limit the variety of cuts available in the store, as retailers are dependent on what is available from the processor. Additionally, some consumers prefer to have their meat cut and packaged in-store, as they believe it is fresher and of higher quality.

Future Trends

The market for case-ready meat is expected to continue to grow in the future. This is due to a number of factors, including increasing labor costs, a shortage of skilled butchers, and a growing consumer preference for convenience. In addition, advances in packaging technology are expected to further improve the quality and shelf life of case-ready meat.

‎