At Midan, What We Do Is Who We Are

danette-amstein's-feedlot

Danette often returns to her roots on her family’s cattle farm in Kansas.

Happy New Year! It’s only the second week of 2018, but some of us (no names mentioned!) might already be wavering on those ambitious resolutions we made to do more of “this” and less of “that” in the coming year.

While the new year offers a chance to start fresh, it’s also an opportunity to re-commit to the causes we hold dear. For those of us in the meat business, this is a pivotal time to rededicate ourselves to an industry we love that is facing intense upheaval. Unless you’ve been living under a rock, you know that 2018 is poised to disrupt the status quo: meat itself is no longer “meat” (“fake meat” is not “fake news”!) and the Amazon fall-out is far from over. (Read my headlines blog to get my take on the trends to watch.)

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Top Meat Industry Headlines of 2017

Oh 2017—what a news-filled, exciting year you have been!

Here at Midan we work hard to stay on top of news and trends in the meat industry. As this year wraps up, I wanted to reflect with you on some of 2017’s prominent trends that we believe will impact 2018.

  1. The Evolution of Retail: It has been a big year for retailers — no one can deny that. This year, retailers have moved at a fast-pace to keep up with consumer trends and the demand for convenience. Retail consolidation is a trend that started some time ago and continues to gain momentum. Major retailers like Kroger have purchased smaller specialty grocers—and we can’t forget the $13.7 billion check Amazon wrote to add Whole Foods to its portfolio. These changes in strategic posturing require retailers to pause and give thought to how they will continue to differentiate themselves. Many are focusing on the areas of consumer convenience: online ordering, curbside delivery and in-home delivery, as well as creating their own meal solutions.

    Outlook for 2018: Expect more posturing, more niche playing and more convenience for consumers.

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Millennial, Meet Carcass

The last time I was in a classroom, I was analyzing the significance of windows in Wuthering Heights. Three weeks ago, however, I found myself seated in a meat science and technology building with a beef carcass being escorted into the room by an apron-clad man with knives in his tool belt and a hook in his hand. My front row seat was physically and aesthetically miles away from my social media hub back in NC, but there I was at Center of the Plate Training® – trading ‘likes’ for longissimus and Instagram for infraspinatus.

Center of the Plate is a three-day crash course in meat, starting with the leg of a cow and ending at the gill of a snapper. This course is designed to educate members of the meat industry on all center-of-the-plate proteins: beef, veal, lamb and pork, as well as poultry, processed meats and seafood. Attendees were given a copy of The Meat Buyer’s Guide and watched as it came to life, with the Guide acting as our roadmap, Davey Griffin as the driver and Steve Olson as the rambunctious tour guide leading us through this full-immersion experience of converting carcasses into cuts.

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