FIRED UP 2008
Big, stuffed burgers, sliders and ribs spell value in their own way, and so do premium, restaurant-style steaks. It all depends on who the customer is, retailers said, but as meat prices continue upward, value takes on new importance this grilling season. Ukrop's, for example, tries to strike a balance between premium products, value-added items and items that appeal more to price-conscious customers.
May 12, 2008
ROSEANNE HARPER
Big, stuffed burgers, sliders and ribs spell value in their own way, and so do premium, restaurant-style steaks.
It all depends on who the customer is, retailers said, but as meat prices continue upward, value takes on new importance this grilling season.
Ukrop's, for example, tries to strike a balance between premium products, value-added items and items that appeal more to price-conscious customers.
“We always try to have that balance, but this grilling season we're paying even more attention to that,” Alan Warren, meat and seafood director for the Richmond, Va.-based chain, told SN.
“For instance, our first grilling season ad may feature steaks on the front page, but also a pork chop combination.”
Ukrop's, like some other retailers, is selling more ground beef these days and slightly less steak, but Warren said the company will be putting a tighter focus than usual on its own Ukrop's all-natural beef steaks.
Pennington Market, Pennington, N.J., is making a big thing of big, handcrafted hamburger patties.