Meat Inventory Management for Businesses: How to Store Meat

As meat is one of the most highly perishable food groups, inventory management is very important for businesses that deal with meat products. Poor meat inventory can lead to a lot of food waste, increased cost of goods sold, and has the potential to cause cross-contamination with other food products in storage. That’s why there are various solutions related to meat inventory management in the meat industry. This article is part of our series on the different aspects of the meat sector. We’ll share information about the important things business owners need to know about meat inventory and how to store meat. Make sure to check out our posts on meat subscriptions and how to start a meat business.

Key takeaway: Properly managing meat inventory is crucial for food service businesses and other companies. The process includes implementing various solutions related to tracking, logistics, storage, demand forecasting, and supplier management.

Meat Inventory Management for Businesses

Managing meat inventory can be among the challenging tasks for many businesses. That’s because meat products are highly perishable and they require special storage conditions. Furthermore, even though businesses purchase them at wholesale prices, meat is still among the expensive items in a restaurant’s storage. That’s especially true for high-end cuts such as filet mignon or tenderloin. Let’s examine some of the important aspects of meat inventory in restaurants and other businesses.

1. Tracking. Nowadays, there are many technological solutions related to tracking inventory. Some of them are created exclusively to track perishable food like meat in restaurants. Barcode scanning and RFID are good examples of ways to track food products and keep an accurate meat inventory record. Depending on the type of business, different methods can be integrated and used.
2. Meat inventory audits. Businesses that have implemented tracking systems are not fully protected from errors. That’s why routine checks and audits should also be part of the inventory process. 
3. Choosing the right inventory method. First-in, first-out (FIFO) is the recommended inventory method for products with short shelf life. In order to easily implement it, the stock needs to be organized and arranged properly.
4. Temperature control. Different types of meat have distinct storage requirements. That’s why businesses in the restaurant industry need to invest in proper refrigeration equipment that is suitable for the different meat products and reduces the risk of cross-contamination.
5. Choosing proper wholesale meat suppliers. Even if a business follows all modern practices for meat inventory, it depends on its distributors to do the same. Thus, food service providers and other companies in the global meat market need to find suppliers that are committed to following health standards and make no compromise with quality.
6. Regulatory compliance. Both retail and wholesale sales of meat and other perishable food products are subject to strict regulations. That’s why businesses need to provide ongoing safety training for their staff and ensure that the chance of contamination and foodborne illnesses is minimized.
7. Cost and portion management. Restaurant managers need to keep track of the prices of their meat inventory. That’s especially important when there are volatile prices. Businesses usually pass on costs to customers by increasing the prices of meat meals on their menus. The easiest way to do so is by using QR and seasonal menus. 
8. Demand forecasting. Analyzing sales data is an important aspect of meat inventory management. This allows businesses to know how much meat they need to order from their suppliers.
9. Adapting to search. Businesses need to follow the trends in the meat sector in order to adapt to customer demand. For example, in recent years, the demand for high-end imported beef has increased while the supply is low. Therefore, some restaurants and other companies might research companies that import products from all over the world and sell meat online.

Popular Meat Preservation Methods

In addition to effectively managing meat inventory and bulk deli meats, businesses often use various methods to preserve meat products and increase their shelf life. Here are some of the common ones.

1. Refrigeration. Naturally, it’s the most popular method to preserve meat. Most types of meat should stay at temperatures between 32°F and 40°F.
2. Freezing. Keeping meat at temperatures below 0°F will increase its shelf life to a couple of months. It’s recommended to vacuum seal meat products before freezing them as that preserves their quality better. A lot of restaurants aim not to freeze meat (especially expensive meat products) as the process negatively affects their texture and quality.
3. Canning. Preserving meat in jars and cans is primarily done by households and farms. It’s not common for businesses to use canned meat products. The most frequently used canned meat is canned tuna.
4. Curing. The process includes using salt to draw the moisture and create an inhospitable environment for microorganisms. Other preservation methods like smoking and spicing are also used to cure meat.
5. Chemical preservation. Additives such as sodium erythorbate, BHA, and BHT can increase the shelf life of meat products. Chemical additives are commonly used for cold cuts and other specialty products.

Frequently Asked Questions about Meat Inventory Management

Whether you’re interested in increasing your B2B sales or finding out more about the role of eCommerce in different niche markets, you will find useful information on our website. BlueCart is committed to offering reliable solutions for wholesalers and sharing details about the trends in different sectors. Below we have answered some common questions about meat inventory management.

How to Calculate Meat Prices?

There are different ways to calculate the end price of meat. For example, restaurants might have higher profit margins on dishes with high-end meat products like filet mignon or Japanese Kobe beef. On the other hand, meat distribution companies act as middlemen between meat processing companies and businesses that serve meat products. That’s why wholesale meat distributors often have a standard markup on top of the price they pay to processors. Butcher shops, on the other hand, need to calculate hanging costs, processing fees, logistics, cut-out costs, and markup. Naturally, they also take into account supply and demand when calculating their profit markup.

What Are the Most Consumed Types of Meat?

Poultry is the most popular meat in the US and the world. The reason for that is its affordable price compared to other meat alternatives such as beef. It’s also rich in proteins and low on fat which makes it a healthy option. Chicken meat is suitable for most health or religious dietary restrictions too. Other popular types of meat in the US include beef, pork, and veal. Fish meat and other seafood products are common in American cuisine too. Lamb, goat, and venison meat are also popular in different parts of the world but are not among the most common types of meat in the US.

What Are the Alternatives to Meat?

Vegan meat made of plant-based products like soy and pea protein are among the most popular meat alternatives. Although meat has been part of our diet for millennia, livestock agriculture has negative effects on the environment and climate. That’s why a growing number of people aim to reduce their consumption of meat products. In the past decades, cultured meat has become one of the popular meat trends. Although there are both advantages and disadvantages of cultured meat, a growing number of startups enter the lab meat sector.