The form in which beef has been made available to retail stores has evolved over several decades from whole carcasses to case-ready packages as the industry has come to rely more on processing by meat packers. casses are still the most commonly shipped form of beef. 1970s Boxed beef, which begins to include boneless product, grows to eclipse sales of whole carcasses. 1980s "Closely trimmed" boxed beef -- meat trimmed to a quarter-inch of fat or less -- is introduced. Experimentation ...
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 complimentary access to the SN salary survey data tables.
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.