Canadian Beef - Quality that Inspires Confidence

Merchandising Solutions

Category Management

Over 13 per cent of the dollar value of retail grocery sales is represented by the meat, fish and poultry category (Progressive Grocer/Supermarket Business 59^th Annual Consumer Expenditures Study).

According to research by the Beef Information Centre, 90 per cent of customers who purchase and eat meat buy beef, the highest percentage of all the red meats.

Retail Beef Nomenclature

It was 1996 and the beef industry had a problem.

For generations, beef cuts had been named and marketed according to the anatomical location on the carcass from where they were derived. For example, top blade steak, bottom blade steak, sirloin steak and round steak were all selections from which the customer had to choose when buying a steak.

Merchandising

Marketing and advertising bring customers into the store and into the department. Merchandising is the art of getting customers, once in the department, to pick up items and buy them.

At its most basic level, merchandising requires stocking shelves with products that are organized in a manner that makes it easy for customers to find what they’re looking for, and easy for them to pick up (e.g. not placed out of reach). Merchandising is also the science of managing one of the most expensive retail resources – shelf space.

Beef Cuts and Carcass

Retail cuts, sorted by Primal and Sub-Primal options

Technical Cutting Videos

Merchandising Cut Videos