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Excerpt from Agricultural Economics Research, Vol. 29: July 1977 <p>Several such systems have been proposed and tried by retailers to lower meat-handling costs. Here, we look at cost differences among seven systems for moving beef from packer to consumer. Our research demonstrates that boxed beef does not appear to provide the great savings frequently attributed to it. Boxed beef is so called because the packer breaks the carcass into smaller cuts, vacuum packs them, and ships them to the retailer in boxes. <p>Changes from the traditional system began 15 or more years ago and have been accelerating An esti mated two-thirds of the beef entering supermarkets in 1974 was no longer arriving in carcass form Some was being precut at the packing plant; the rest was cut in wholesale fabrication centers and retail chain ware houses. Boxed beef claims about one-fourth of the move ment to retail stores, and perhaps a third of the beef is broken at retail warehouses. Only 2 to 4 percent of the beef now enters the retail store as fresh or frozen pack aged retail cuts. <p>About the Publisher <p>Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com <p>This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.