Ground beef is a staple in many households, but have you ever wondered why ground beef in the tube is cheaper than other packaged ground beef?
It’s a question that has puzzled many shoppers, and today we’re going to explore the reasons behind this price difference.
From the packaging method to the shelf life, there are several factors that contribute to the lower cost of ground beef in the tube.
So, if you’re curious about why this type of ground beef is more affordable, keep reading!
Why Is Ground Beef In The Tube Cheaper?
One of the main reasons why ground beef in the tube is cheaper is due to the packaging method. Unlike other types of packaging, chub packaging only requires one portion of packaging and clips. This makes it a more efficient and cost-effective method for packaging ground beef.
The process of filling the tubes is also much simpler and requires less labor compared to other packaging methods. The ground beef can be filled straight from the grinder nozzle and sealed by one or two people, whereas other packaging methods require more steps and labor.
Additionally, the shelf life of ground beef in the tube is longer than other types of ground beef. This is because grocery stores and meat markets have longer amounts of time to sell ground beef in a tube before it starts changing color or becoming rancid. This longer shelf life may contribute to the lower price as well.
Another factor that may contribute to the lower price of ground beef in the tube is supply and demand. Consumers often prefer selecting and purchasing ground beef with a bright cherry red color, but with ground beef in the tube, the meat is not viewable. This may lead to less demand for ground beef in the tube, which contributes to the low price.
Packaging
The packaging method for ground beef in the tube is called chub packaging. This type of packaging is made from a cylindrical, heat-sealable film that is forced into shape by a machine. The machine then seals the ends of the film with metal clips and simultaneously cuts the film between the clips. This process is precise and quick, making it an efficient and cost-effective method for packaging ground beef.
Compared to other types of packaging, such as modified-atmosphere packaging, chub packaging only requires one portion of packaging and clips. This not only makes it a more efficient method for packaging ground beef, but also a more cost-effective one.
Moreover, the longer shelf life of ground beef in the tube may also be attributed to the packaging method. Since grocery stores and meat markets have longer amounts of time to sell ground beef in a tube before it starts changing color or becoming rancid, they can offer it at a lower price.
However, one disadvantage of ground beef in the tube is that consumers cannot view the actual meat before purchasing it. This may lead to less demand for ground beef in the tube, contributing to its lower price compared to other types of ground beef.
Production Process
To produce ground beef in the tube, the meat is first separated into primals, sub-primals, and whole cuts. The meat is then segmented into big chunks and further trimmed and cut into the meat cuts that we are familiar with, such as chuck roast, ribeye steak, skirt steak, filets, sirloin, and so on. However, there are always some trimmings that stay on the bone and can’t be sold on their own. These consist of both lean meat and fat and are wholesome and just as good as any other part of the cow.
Ground beef is a way to use these trimmings. The leftover lean meat and fat are removed and then separated. Then, it’s combined in a specific ratio – such as 80% lean meat and 20% fat – and ground into ground beef, which is then sold to consumers for cooking at home.
The packaging process for ground beef in the tube is also very efficient. The machine forces the ground beef into a cylindrical, heat-sealable film, seals the ends of the film with metal clips (applied two at a time) and simultaneously cuts the film between the clips. This process is precise and quick, compared to other packaging methods such as modified-atmosphere packaging that may require multiple steps.
Shelf Life
It is important to note that the shelf life of ground beef can vary depending on the packaging method used. Raw ground beef can only last 1 to 2 days in the refrigerator, making it the processed meat with the shortest shelf life. However, ground beef in the tube has a longer shelf life compared to other types of ground beef. This is because the packaging method used in chub packaging is more efficient and requires less labor, which allows grocery stores and meat markets to sell it for a longer period of time before it starts changing color or becoming rancid.
It is advisable to consume ground beef in the tube within a few days after purchase to ensure its freshness and quality. However, it is important to note that ground beef should be cooked to an internal temperature of 160°F to kill any harmful bacteria that may be present. Proper storage and handling of ground beef is also crucial in ensuring its safety and quality. Ground beef should be stored in the refrigerator at 40°F or below and should be cooked or frozen within 2 days of purchase. Any leftover cooked ground beef should also be stored in the refrigerator or freezer within 2 hours of cooking.
Fat Content
When it comes to fat content, ground chuck, which is commonly used for ground beef in the tube, has a higher fat content than regular ground beef. Ground chuck is typically 80% lean and 20% fat, while regular ground beef from sirloin will have a maximum of 17% fat. This is because ground chuck comes from the fattier parts of the cow.
However, over time, consumers have requested leaner meats, so leaner types of ground beef have become widely available. The ratio of fat to lean in ground beef affects its price, with lean meat costing more than fat. Ground round is 85% lean and 15% fat, while ground sirloin is 90% lean and 10% fat. There are even options for ground beef with as little as 5% fat, making it 95% lean.
While some may assume that leaner meat is always better for health reasons, it’s important to note that the scientific evidence linking saturated fat in red meat to heart disease is not as clear-cut as once believed. In fact, recent studies have shown that unprocessed red meat is not associated with an increased risk of heart disease. Ultimately, the choice between lean and fatty ground beef comes down to personal preference and dietary needs.
Marketing And Sales Tactics
To attract consumers to purchase ground beef in the tube, marketing and sales tactics can be implemented. One tactic is to emphasize the cost savings of ground beef in the tube compared to other packaging methods. This can be done through promotional pricing or advertising campaigns that highlight the affordability and value of ground beef in the tube.
Another tactic is to educate consumers about the benefits of ground beef in the tube, such as its longer shelf life and efficiency in packaging. This can be done through in-store signage or online content that explains the packaging process and how it contributes to a quality product.
Retailers can also offer recipe ideas and cooking tips specifically for ground beef in the tube to encourage consumers to try it out. This can be done through social media posts, recipe cards, or cooking demonstrations in-store.
Finally, retailers can offer customizable options for ground beef in the tube, such as different lean-to-fat ratios or seasoning blends. This allows consumers to tailor their purchase to their specific preferences and may increase demand for ground beef in the tube.
By implementing these marketing and sales tactics, retailers can increase awareness and demand for ground beef in the tube while emphasizing its affordability and value.