Currently, between 2-20% of all beef cuts sold in U.S. retail stores gets discounted or discarded due to the loss of redness customers associate with freshness. CO2 Technologies conducted a study of meat pricing of cuts sold using our CO2 tray pack pads vs. without.
| PRODUCT |
WITH CO2 PAD |
WITHOUT CO2 PAD |
| T-bone Steaks |
3.1% |
18.1% |
| Round-tip Steaks |
5.2% |
14.6% |
| Ground Chuck |
2.2% |
17.9% |
CO2 Technologies allowed retailers to get significantly more return on their meat sold.
Study conducted during normal display period at supermarket up to products’ sell-by date 
