While the instore butcher is still a staple at most supermarkets today, a trend for those in the meat and poultry business is dedicating more room in the department for case-ready meat that is processed and packaged at a central facility and delivered to the store ready to be put directly into the case.

Sous vide has really taken off in the past year, and for many retailers who are dipping their toes in the water, experimenting with bringing in more of these products in the meat cases, they are seeing summertime a particularly strong time for sales.