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新冠疫情冲击美国肉类供应链,无骨鸡肉首当其冲

新冠疫情冲击美国肉类供应链,无骨鸡肉首当其冲

财富中文网 2020-05-06
随着肉类加工厂涌现停工潮,热门肉类供应量大减。或许饮食习惯的改变能解决这一问题。

别了,无骨鸡肉。

随着肉类加工厂涌现停工潮,热门肉类供应量大减,北美各地的食品零售商正在用不太受欢迎的鸡大腿和小腿取代无骨鸡腿。

美国和加拿大一些大型肉类加工厂有工人感染新冠病毒,导致屠宰产能下降,某些切肉产品也随之减产。疫情让美国的猪肉产能下跌近三分之一,愈演愈烈的供应链中断潮,更迫使特朗普下令肉类加工厂不许关门。在加拿大,嘉吉公司关闭了艾伯塔省高河镇的一家牛肉厂,其产能约占全国加工产能的40%;JBS SA在该省布鲁克斯的牛肉厂则维持一半产能运转。

魁北克订餐公司Goodfood Market称,家禽业正从生产去骨肉转向增产,将用带骨的鸡大腿和小腿代替常规的无骨鸡肉。

“家禽供应商仍面临劳动力短缺的问题,许多企业的日常员工数量不足平时的50%。”Goodfood的首席执行官乔纳森·费拉里在给客户的电邮中写道。“为确保加拿大鸡肉供应充足,整个家禽业正在转向增产,而不是为鸡腿去骨。”

费拉里还写道,公司正在努力保障冷冻牛肉的供应,避免因为艾伯塔省牛肉供应商关闭而造成供应链中断。

肉品新选择

加拿大牛肉协会的主席迈克尔·扬表示,超市通常只接受切肉,以便尽可能保持肉类柜台看上去琳琅满目,但这需要内部的屠宰人员花费更多功夫。

他说,在疫情大流行导致企业关闭前,牛腰肉、前腰脊肉等肉品通常会被送到餐厅,而现在,越来越多的零售商在出售这些肉,并按不同大小来降低价位。各大公司在采购原本餐饮服务业会选用的肉,转而以零售方式售卖。这意味着,他们正在放弃出售需要更多时间加工的薄切肉。

超市也在想方设法出售消费者可能不太熟悉的“口感较老的肉”,这些肉通常来自腿部或躯干。迈克尔·扬说,他们在推广用烧烤的方式烹调腌腹腿牛排,这样能让肉质更鲜嫩。

更大的包装

嘉吉的蛋白质和盐业务主管布莱恩·赛克斯表示,全球消费者可能会注意到,超市现在更倾向于出售大包装肉类,而不是单份牛排或小份肉品。他说,虽然本公司的工厂主要为零售商和餐饮服务业生产同等肉类,但切肉或包装方式会略有不同。

4月29日,迈克尔·扬在电话中说:“我们知道,消费者在购买以前从未买过的肉块。”

即便在供应链未受严重影响的欧洲,超市也在试图让零售客户食用通常餐馆会采购的肉块。英国肉类加工商协会的首席执行官尼克·艾伦说,在英国,牛排和其他不太受零售客户欢迎的肉块销量有所上升。他说,大型零售商一直在出售这些肉,并鼓励消费者购买。相比之下,平时出售的肉末会更多,因此这也造成了一种失衡。

“我们还在观望,看看饮食习惯的改变能否解决这一问题。”艾伦说。(财富中文网)

作者:Jen Skerritt, Shelly Hagan, 彭博社

译者:Emily

别了,无骨鸡肉。

随着肉类加工厂涌现停工潮,热门肉类供应量大减,北美各地的食品零售商正在用不太受欢迎的鸡大腿和小腿取代无骨鸡腿。

美国和加拿大一些大型肉类加工厂有工人感染新冠病毒,导致屠宰产能下降,某些切肉产品也随之减产。疫情让美国的猪肉产能下跌近三分之一,愈演愈烈的供应链中断潮,更迫使特朗普下令肉类加工厂不许关门。在加拿大,嘉吉公司关闭了艾伯塔省高河镇的一家牛肉厂,其产能约占全国加工产能的40%;JBS SA在该省布鲁克斯的牛肉厂则维持一半产能运转。

魁北克订餐公司Goodfood Market称,家禽业正从生产去骨肉转向增产,将用带骨的鸡大腿和小腿代替常规的无骨鸡肉。

“家禽供应商仍面临劳动力短缺的问题,许多企业的日常员工数量不足平时的50%。”Goodfood的首席执行官乔纳森·费拉里在给客户的电邮中写道。“为确保加拿大鸡肉供应充足,整个家禽业正在转向增产,而不是为鸡腿去骨。”

费拉里还写道,公司正在努力保障冷冻牛肉的供应,避免因为艾伯塔省牛肉供应商关闭而造成供应链中断。

肉品新选择

加拿大牛肉协会的主席迈克尔·扬表示,超市通常只接受切肉,以便尽可能保持肉类柜台看上去琳琅满目,但这需要内部的屠宰人员花费更多功夫。

他说,在疫情大流行导致企业关闭前,牛腰肉、前腰脊肉等肉品通常会被送到餐厅,而现在,越来越多的零售商在出售这些肉,并按不同大小来降低价位。各大公司在采购原本餐饮服务业会选用的肉,转而以零售方式售卖。这意味着,他们正在放弃出售需要更多时间加工的薄切肉。

超市也在想方设法出售消费者可能不太熟悉的“口感较老的肉”,这些肉通常来自腿部或躯干。迈克尔·扬说,他们在推广用烧烤的方式烹调腌腹腿牛排,这样能让肉质更鲜嫩。

更大的包装

嘉吉的蛋白质和盐业务主管布莱恩·赛克斯表示,全球消费者可能会注意到,超市现在更倾向于出售大包装肉类,而不是单份牛排或小份肉品。他说,虽然本公司的工厂主要为零售商和餐饮服务业生产同等肉类,但切肉或包装方式会略有不同。

4月29日,迈克尔·扬在电话中说:“我们知道,消费者在购买以前从未买过的肉块。”

即便在供应链未受严重影响的欧洲,超市也在试图让零售客户食用通常餐馆会采购的肉块。英国肉类加工商协会的首席执行官尼克·艾伦说,在英国,牛排和其他不太受零售客户欢迎的肉块销量有所上升。他说,大型零售商一直在出售这些肉,并鼓励消费者购买。相比之下,平时出售的肉末会更多,因此这也造成了一种失衡。

“我们还在观望,看看饮食习惯的改变能否解决这一问题。”艾伦说。(财富中文网)

作者:Jen Skerritt, Shelly Hagan, 彭博社

译者:Emily

Goodbye, boneless chicken.

Food retailers across North America are swapping boneless chicken legs for less popular thighs and drumsticks as a wave of shutdowns at meatpacking plants has reduced supplies of sought-after cuts.

Covid-19 infections among workers at some of the largest meat processing plants in the U.S. and Canada have reduced slaughter capacity, and in some cases the types of cuts available. Outbreaks have shut down almost a third of U.S. pork capacity and the growing wave of disruptions has spurred plans by President Donald Trump to order meat-processing plants to remain open. In Canada, Cargill Inc. has idled its beef plant in High River, Alberta, which accounts for about 40% of Canada’s processing capacity while JBS SA’s beef plant in Brooks, Alberta, is running at about half capacity.

Quebec-based Goodfood Market Corp., which delivers meals on a subscription basis, said it will be substituting its regular boneless chicken for bone-in thighs, legs and drumsticks as the poultry industry shifts away from de-boning to ramp up production.

“Poultry suppliers are still facing labor shortages and many of them are operating with less than 50% of their regular workforce,” Goodfood Chief Executive Officer Jonathan Ferrari wrote in an email to customers. “To ensure the essential supply of chicken for Canadians across the country, the poultry industry as a whole is shifting away from de-boning chicken legs to increase their production capacity.”

Ferrari also wrote that the company is working to secure a frozen beef supply in case shutdowns at Alberta’s beef suppliers disrupt the supply chain.

New Meat Selection

Grocers generally are accepting cuts of meat that require more cutting by their in-house butchers to keep their meat counters as full as possible, said Michael Young, president of Canada Beef.

Meat such as sirloin and strip loins that would have typically been sent to restaurants before the pandemic shuttered businesses are now increasingly sold by retailers who are offering them in different sizes to get the price point down, he said. Companies are taking products that would have been used by the food service industry and redirecting it for retail sale. That means forgoing thin-cut meats that would require more time to process.

Grocers are also trying to find a way to sell so-called “end cuts” from the leg or trunk that consumers may be unfamiliar with. That includes promoting the idea of grilling marinated round steaks -- from the leg of a cow -- on the barbecue to make it more tender, Young said.

Larger Packages

Consumers in grocery stores around the world might notice larger packages of meat instead of individual steaks or smaller portions, said Brian Sikes, head of Cargill’s protein and salt businesses. While the company’s plants primarily produce the same products for retail and food-service, they might cut or package them slightly differently, he said.

“We know they’re buying cuts that they’ve never bought before,” Young said on April 29 by telephone.

Even in Europe, where supply disruptions have not been as severe, grocers are trying to get retail customers to eat cuts of meat that restaurants usually buy. In the U.K., there’s been an uptick in sales of steaks and other cuts of meat less popular with retail customers, according to Nick Allen, chief executive of the British Meat Processors’ Association. Big retailers have been putting these cuts on sale to encourage shoppers to buy, Allen said. A lot more ground meat is typically sold by comparison, which causes an imbalance.

“We’re just waiting to see if enough has changed to eat our way out of the problem,” Allen said.

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