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2007 NMCS Facts

2007 NMCS Facts

According to the 2007 National Meat Case Study, the meat case became less dense in 2007, decreasing from an average of 6.6 packages per foot in 2002 and 2004 to 5.9 packages per foot in 2007.
Full-service meat cases were found in 79 percent of stores surveyed and represented an average of 7 percent of the total meat department’s linear feet.
Ground beef, chicken and turkey each increased in average number of SKUs for supermarkets displaying items between 2004 and 2007. Chicken increased from 25.8 SKUs to 27.3 SKUs, ground beef increased from 12.1 SKUs to 13.2 SKUs and turkey increased from 7.3 SKUs to 8.9 SKUs.
Seafood still leads the full-service meat case in linear feet, accounting for about 57 percent of the case. This is a 2 percentage-point decrease from 2004 when it accounted for 59 percent of the full service case and a 10 percentage-point decrease from 2002 when it accounted for 67 percent of the full service case.
The presence of natural meat products in the fresh meat case increased in 2007 to make up 29 percent of the meat case compared to 22 percent in 2004.
While still significantly low overall, organic meat had a minor increase in meat case presence, going from 0.2 percent in 2004 to 0.7 percent in 2007.
Ten percent of the fresh meat case contained value-added products, steadily increasing from 6 percent of the fresh meat case in 2004 and 4 percent in 2002.
According to the National Meat Case Study, on average, ground beef packages were lighter in 2007, decreasing from 1.9 pounds in 2002 and 2004 to 1.7 pounds in 2007.
Chicken is the leader in the heat & serve category, making up 44 percent of heat & serve products. Beef is the second most popular heat & serve item, making up 26 percent of the category.

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