Grocery Business - August 2018

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.