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apcowboy


Founder of The Meat Cutter's Club

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To Cut, or Not to Cut (Meat)?
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Joseph Tarnowski

To Cut, or Not to Cut (Meat)?

B&R Stores (of which IGN member Marty Jarvis is Dir. of Marketing) unveiled its remodeled Super Saver store today, and what I found interesting is that while the store features many design upgrades, one thing that hasn't changed is that they still cut meat fresh.

It seems that an increasing number of independent grocers are offering fresh cut meat as a way of differentiation. Fresh Encounter president Eric Anderson, also an IGN member, is another big fan of fresh cut meat."For the future, “it’s still going to be a strong category for us,"  "I don’t see it backing down any time soon. The differentiation is having
in-store meat cutters and specialists on staff. The guys that do that
are the guys that are going to win."

What's your opinion on fresh cut meats?

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



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Leon Wildberger

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apcowboy


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RE: To Cut, or Not to Cut (Meat)?
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Reply by Tony Orlando

Any independent store that does not offer fresh cut meat will not survive unless their niche is huge produce or a specialty store. Meats are the center plate for family meals, and we do it way better than the mega stores. Outside of the turkey wars, which I refuse to participate in, We beat the big stores pricing by 20% on meat, deli, and bakery everyday.
Grab a knife and make some money, it's worth the effort.


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Leon Wildberger

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apcowboy


Founder of The Meat Cutter's Club

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Posts: 5562
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RE: To Cut, or Not to Cut (Meat)?
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Reply by Taz Vass 

We have cut meat for years. I'll say what we don't do. We don't buy slaughter house grind or trim. We make all our ground beef from boneless chuck and steak trim. AVOID any full service cases in a remodel. If only 25% of of your meat customers will talk to you(supermarket news), than why leave 75% of the customers going somewhere else to buy self serve meat. Those 25% of customers will still ask for service over a self service meat case. While employees are a struggle sometimes, I train my own and schedule them 12 - 8pm every day. Who has a dinner time service person in the meat dept? I bought a new self serve meat case that is 52" tall and the meat cutter faces the customers for interaction.
We avoid anything full service in our 3200' store except for the cashier. Any store designer who says full service is needed in a remodel has never watched employees waiting to work (unproductive payroll). We run full service employees and self service products. We sell all cooked food cold (shelf life is 5 days) to eliminate hot food shrink. We run so much volume through self service my employees run to keep up with sales. www.doloresfoodamarket.com


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Leon Wildberger

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apcowboy


Founder of The Meat Cutter's Club

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Posts: 5562
Date:
RE: To Cut, or Not to Cut (Meat)?
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Reply by Aaron Floersch

Fresh cut meat is definitely the way to go. Fresh cut meat doesn't require an ingredient list.


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Leon Wildberger

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