Boxed Beef- Cuts of beef put in boxes for shipping from packing plant to retailers. These primal and subprimal cuts are intermediate cuts between the carcass and retail cuts where much of the bone and excess fat has been removed. These cuts are vacuum-packaged for a longer shelf life.
Improvements made by boxed beef at packing plants:
- labor rates are usually lower at packing plants than retail stores
- cutting is usually faster and more efficient as it is done on a moving "disassembly" line by specialized meat cutters
- a larger volume of retail product can be handled in less space
- more effective use can be made of bone and fat by-products
- transportation cost are reduced
