There are numerous
shifts influencing
food preferences,
including in the fresh
meat and seafood
departments, where
premium, convenience,
bold flavors and
customization are
operative words. To
gain perspective on the
some of the top-selling
proteins and the ways
retailers are putting
their own stamps on
them, we break down
seven sizzling trends
to chew on, so let’s
dig right in.
Meat & Seafood
Top 7
Sizzling
Meat and
Seafood
Trends
WGB editors dish on
what’s heating up heavy
drivers of total store
sales: meat and seafood
departments. By Meg
Major and Natalie Taylor
Fresh Business
Cool Cuts
Midstream during the year,
when the National Restaurant
Association declared “new cuts
of meat” a top trend, the Beef
Checko; program’s culinary
center chefs and scientists
seized the moment, rightly so, to
tout the top ;ve innovative cuts
of the moment: shoulder tender,
sirloin bavette, coulotte, petite
sirloin and tri-tip roast.
Other cuts coming on strong
are chuck short ribs, plus ;at iron
and Denver steaks. Kowalski’s
Markets, which operates ;;
stores in the Twin Cities area in
Minnesota, has been showcasing
cuts from its Naturally Raised
meat line this summer. One such
item was USDA Choice Teres
Major Steaks, also known as
shoulder petite tender, which can
be sliced into beef medallions.
Kowalski’s, which has long been
admired for its quality position
and customer education, said
in an email promotion that the
uncommon cut o;ers similar
mouthfeel to ;let mignon but
even more ;avor.
Kabobs
If it’s true that everything tastes
better on a stick, easy-eatin’
kabobs have got it going on. The
kabob has long been embraced
for its quick, versatile and
colorful appeal, especially during
the grill-crazed summer months.
However, kabobs have migrated
into year-round meals, thanks to
many grocers featuring skewered
meat and vegetables among
their value-added and service-case selections. Though beef is
considered kabobs’ mainstay
protein, the mix of meats on
retailers’ ready-to-cook skewers
has shifted dramatically, in part
with the beef-to-chicken trend
and also with alternate mashups
featuring hot dogs and seitan.
Bethpage, N. Y.-based King
Kullen, which operates ;; stores
and ;ve Wild by Nature markets
on Long Island, has taken the
kabob craze one step further with
store-made kabob kits. The kits
include seafood, chicken and
veggie options, all seasoned and
ready for customized skewering
and grilling.
Burgers
In recognition of America’s
love for burgers, retailers are
increasingly playing them up as
a go-to choice for both everyday
meals and special occasions.
Consumers are increasingly
open to exploring di;erent
infused ;avor combinations
in ready-to-grill burger
options alongside the likes
of superpremium “ultimate
steakhouse burgers.”
Wegmans Food Markets is
among the leaders of the burger
pack in the grocery world, as
evidenced by its signature
gourmet Burger Bars at ;; stores.
The outposts feature a beefy
lineup of half-pound specialty
burgers, such as Maple Onion,
“Danny’s Favorite” ;quarter-pound beef burger, American
cheese, ketchup, mustard, dill
relish and “hometown” meat hot
sauce on a toasted classic bun;,
Santa Monica Turkey and South
of the Border Veggie burgers.
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