Meat&Poultry - August 2012 - 46

LOCAL APPEAL

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Grundhofer told the customer he could sell him beef that was raised with no antibiotics and no hormones but that it was fed on high-moisture corn, the customer said he would take it. “But it wasn’t organic beef that I was selling him,” Grundhofer adds. “The high-moisture corn was treated with pesticides.”

The cost factor
Locally grown food is also perceived to be more expensive, which is often the case. As many consumers are watching their budgets because of the economy, they are looking for good deals on meat and poultry products, which they can find from the larger packers and processors, says Mike Martin, director of communications for Cargill’s US

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Animal Protein Business. But if others can afford locally raised meat and poultry products, more power to them, Martin says. “If people can afford to purchase these foods that typically tend to cost more because they are from a smaller volume and in some cases have higher input costs, they have the right to do so,” Martin says. “That’s their decision, and we respect it.” Hoegler will buy local products that are of good quality and competitively priced. “But sometimes those two things don’t always line up,” he says. But Hoegler knows other consumers are willing to pay

Being informed is always a good thing, Meat&Poultry helps me make better, educated business decisions.

— Guy Giordano, President & CEO of Vincent Giordano Corp.

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GUY GIORDANO
President & CEO of Vincent Giordano Corp.

more. He says chefs who operate their own restaurants like to sell locally raised meat and poultry because they have sellable products with higher price points. “It also gives them a higher cost which equates to a higher check average, which they’re driving for,” Hoegler adds. Often, consumers have no idea how much locally grown meat and poultry can cost, especially if it’s raised naturally. Grundhofer says some of his customers request natural beef, which Grundhofer doesn’t carry because of its high cost. Even if they want it, Grundhofer says most people won’t pay $23 a lb. for an all-natural rib eye. Tristano says consumers expect suppliers or retailers to bear the added cost of production for farm-raised and natural products. “And that’s where there’s a disconnect,” he adds.

about

Vincent Giordano Corp. processes a range of deliquality roast beef, corned beef and pastrami products for foodservice, fast-food, retail and private-label customers. It also offers specialty products through Buona Vita in Bridgeton, NJ, which is one-quarter owned by Guy Giordano. Italian specialties processed include signature meatballs – it processes approximately 200,000 lbs. of product per day, or more than 500 million meatballs annually; handrolled, stuffed Beef Braciola; Italian Style Meatloaf made with a special blend of beef, breadcrumbs, seasonings and cheeses; Home Style Meatloaf, with peppers, onions and Worcestershire sauce; beef and pork crumbles for pizza toppings; and Sweet and Hot Italian Sausage.
www.MeatPoultry.com
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• Meat&Poultry • August 2012 • www.MeatPoultry.com

Growing stronger
Product recalls have helped fuel the locally grown food movement. In the wake of the lean fi nely textured beef

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Meat&Poultry - August 2012

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