It’s not a frozen product, but it could be. Cluck’n Moo, the first and only half-chicken, half-beef burger on the USA market, made from antibiotic- and hormone-free, humanely raised chickens and grass-fed cows, is being merchandised from refrigerated meat cases.
Offering the same beef burger taste, but without the large amount of fat content typically associated with such products, they have been introduced just in time for the summer grilling season.
The producer’s meat blending method allows the patty to cook quickly, sealing in juices. Cluck’n Moo burgers serve up moist with 52% less fat, 34% fewer calories and 55% less saturated fat than a regular all-beef burger. The product, which is also gluten-free, carries a suggested retail price of $7.99-$8.99 per four-pack of four-ounce burgers.
The brand was founded by West Nyak, New York-based veteran food marketer Steve Gold, after he saw a void in the marketplace for burgers that retained taste and juiciness, without the fat. Since the beginning of the year, the product has been successfully test-marketed in upscale New York metropolitan food retail outlets – including 12 Fairway Markets and 10 Kings Food Markets.
In March Cluck’n Moo began trials in Publix Super Markets, and the chain has been consistently selling an average of 800 cases per week. This month distribution is being expanded to Shoprite, King Kullen, and Stew Leonard’s stores in the Greater New York area.
For the balance of 2014 the company aims to continue expansion to major metropolitan supermarkets, gourmet food stores, specialty food shops and club stores throughout the United States. It will also target casual dining chains, restaurants, educational facilities, healthcare facilities (hospitals, nursing homes, etc.) and military markets.
