The Case for—or Against—Case-Ready Fresh Red Meat in the United States

Annual Meetings of the Institute of Food Technologists often feature fascinating topics that provide major new information, stimulate new research initiatives, spark debate, clarify complex issues, or become the foundation for exciting new commercial ventures. The subject of case-ready fresh red meat has been discussed by meat and retail store managers and technologists since the corner butcher shop moved into the supermarket back room about 50 years ago. During the late 1990s and now in 2000, a…