Chicken feet and fish heads. Oxtail and tripe Sophisticated retailers are meeting the meat demands of specific ethnic groups by merchandising and marketing a wider variety of beef, chicken and pork cuts that cater to their shoppers’ cultural culinary needs. A select few retailers stock whole slabs in walk-in coolers (see photo, below left), cutting each item to specification. Many meat departments precut slabs into pieces for use in common ethnic fare. Some even showcase signs, ...
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