Value-added poultry continues to grow as a profitable part of today's meat departments, as consumers respond to the convenience that oven-ready and ready-to-eat products deliver to their often busy lifestyles. SN spoke to a number of retailers about their value-added poultry programs, including their selections, their decisions to prepare their products at store-level or purchase them from outside suppliers, and their thoughts on pricing. Here's what they had to say: R.J. Harvey meat and ...

REGISTER TO VIEW THIS ARTICLE - Register for a Free Account

Why Register for FREE?

Registering for content on Supermarket News will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.  What are you waiting for! In addition you will also receive a complimentary copy of SN's salary survey sent to you by email.
 

Click here to read the FAQ page if you have any questions (opens in a new window)
 

Attention Paid Print Subscribers:  While you have already been granted free access to SN we ask that you register now. We promise it will only take a few minutes! Or visit your profile and add your print magazine account number and zip code.

Already registered? here.