Elimination of growth-promoting antibiotics announced in 2014 is followed by removal for prevention purposes in 2016; aligns with company promise to reduce antibiotics used for both people and animals.
Over the last 50 years, grocery stores have evolved department by department to meet changing consumer demands and tastes. More brands have entered and products have been introduced to transform the shopping experience. However, one section of the store – the fresh meat case – remains relatively the same today as it was in years past.
Sharing a meal with others is a personal experience. From the functional benefits of a mouth watering steak to the emotional moments that come from bringing people together around the table, a high quality meal has the power to be remembered as much as the stories shared.
For one consumer group, the meat in the center of the table makes all of the difference. According to a proprietary Cargill study of more than 8,000 fresh meat consumers, this group, called True Meat Lovers, make up 30% of fresh red meat consumers and 32% of dollars spent in the category. These consumers are more likely to buy premium cuts used in the center of plate such as steaks, roasts, tenderloins and briskets.