Muscle Foods pp 497-526 | Cite as

Methods and Economics of Meat Merchandising

  • Blaine B. Breidenstein


The economics of meat merchandising could not be discussed without acknowledgment of the common economic terms, supply and demand. Most of the comments will be made on demand with the assumption that the agricultural system can, within a short time, produce or supply what the consumer demands. The National Live Stock and Meat Board published a report “Demand Strategies” Special Report: The Meat Consumer Today (1990). This report was designed to provide a comprehensive analysis of the modern consumer of meat and look at implications for marketers. They came to the following conclusions.


Meat Product Fresh Meat Freeze Meat Fresh Pork Butcher Shop 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Selected References

  1. Beauchemin, Micheline. 1990. Sous-Vide technology. Reciprocal Meat Conf. Proc 43: 103.Google Scholar
  2. Cole, A.B., Jr. 1986. Retail packaging systems for fresh red meat cuts. Reciprocal Meat Conf. Proc. 39: 106.Google Scholar
  3. Demand Strategies“ Special Report. The Meat Consumer Today. National Live Stock and Meat Board. 1990. National Live Stock and Meat Board, Chicago, IL.Google Scholar
  4. Institutional Meat Purchase Specifications. USDA, AMS, Livestock and Seed Division, Grading and Certification Branch, Washington, DC.Google Scholar
  5. Judge, M.D., E.D. Aberle, J.C. Forrest, H.B. Hedrick, and R.A. Merkel. 1989. Principles of Meat Science. Retail Merchandising. Kendall/Hunt Publishing Company, Dubuque, Iowa.Google Scholar
  6. Meat Buyers Guide. National Association of Meat Purveyors, McLean, VA. Meat Facts. 1992. American Meat Institute, Washington, DC.Google Scholar
  7. Mermelstein, N.H. 1993. A new era in food labeling. Food Technol. 47 (2): 81.Google Scholar
  8. Nunes, K. 1992. Warehouse clubs now a niche in the retail market. Meat and Poultry 38: 9, 30.Google Scholar
  9. Tracking the markets. Boxed beef equivalent values. National Provisioner, 31 August 1992, p. 27.Google Scholar
  10. Uniform Retail Meat Identity Standards. National Live Stock and Meat Board, Chicago, IL .526/Blaine B. BreidensteinGoogle Scholar
  11. Vesta, R. 1984. Value incentives reflected through the marketing system. Reciprocal Meat Conf. Proc. 37: 123.Google Scholar
  12. William Bishop Consulting, Ltd. 1988. A Study of the Economics of Case-Ready Meats. American Meat Institute, Washington, DC.Google Scholar
  13. Zayas, A. 1991. Consumers go ga ga for supermarket carry-out. National Provisioner, 2 September 1991, p. 12.Google Scholar

Copyright information

© Springer Science+Business Media Dordrecht 1994

Authors and Affiliations

  • Blaine B. Breidenstein

There are no affiliations available

Personalised recommendations