Category: Meat Retailing

The refrigerator counter has become one of the most important pieces of equipment in the modern market. A market owner who has realized the fast turn-over of products in the retail meat industry, considers the counter of greater importance than the refrigerator. The principal thought of these merchants is to sell meats and not keep […]

Does the retail meat industry need improvements or remedies? Not everyone engaged in the retail meat business realizes that there is great room for improvement to better conditions in the industry. While the complaints and grievances of the individual retailer are usually directed towards his nearest competitor for selling at low prices, the industry as […]

Mechanical refrigeration is not considered a luxury or convenience, but rather a necessity in the majority of markets. There is no standard type of refrigerating equipment to suit the varying conditions as they exist in different meat markets. There-fore, a refrigerating plant should be designed and laid out to meet the particular conditions as they […]

Although progressive meat retailers have taken it upon them-selves to maintain a most sanitary meat market, the great majority of municipalities have been more or less indifferent to the enforcement of sanitation in meat markets. This is evidenced by the existence of meat markets in various localities which are absolutely unfit to be called sanitary […]

The greatest percentage of sausage and bologna manufactured today is made by the meat packers and wholesale sausage manufacturers. It stands to reason that large sausage production, quantity buying, and specialization enables the large wholesale manufacturer to produce these products at a comparatively lower cost than the average retailer. Many retailers, however, find that there […]

Selling meats at a profit is the principal object of the Meat Retailer. This fundamental fact is not as fully realized by the average market owner as it should be. Modern chain store organizations, however, are fully aware that their main function in business is to sell meats, and sell them at a profit. There-fore, […]

Since definitions of various cuts of meat have been furnished, because they are of real interest to every meat retailer, he is naturally interested in definitions of various kinds of sausages. Therefore recipes and definitions have been furnished for the benefit of the meat retailer. Dry Sausage What is “dry sausage”? Dry sausage distinguishes itself […]

Superior Service Spells Success Employes are workers and allies of Service. Employes who regard themselves as important to the Industry, and strive to make the business more successful, soon become worth more to themselves and others. The XX Code This little booklet and the code was written for all of our employes, and by that […]

While the meat retailer enjoys some especially fine advantages in his business, there are, of course, disadvantages. These are: 1. Dealing in perishable products. 2. Long working hours. 3. Irregularity in selling hours and days. 4. Lack of standardized product and cutting methods. Dealing in Perishable Products The handling of perishable products is always considered […]

As advertising is being used more extensively in the retail meat industry, it has become a subject of general interest to the average meat retailers. Like salesmanship, it is a subject on which a great many volumes have been written. Advertising in itself is also a highly specialized profession, requiring a thorough knowledge of the […]