Meat Ready-to-Eat Meal Orders Increase by 50%
[Asia Economy Reporter Lim Chun-han] Lotte Homeshopping announced on the 2nd that it will expand sales of high-quality meat ready meals in collaboration with famous chefs and popular restaurants, as demand for ready meals has surged due to the burden of dining-out expenses caused by high inflation.
According to Lotte Homeshopping, orders for meat ready meals in the second quarter of this year increased by 50% compared to the same period last year. Orders for non-marinated beef ready meals such as steak and assorted grilled meat more than doubled. The ‘Choi Hyun-seok’s Premium Chuck Eye Roll Grill’ sold about 6,000 sets in 75 minutes last month.
In the restaurant ready meal program ‘Tasty;Mat’, popular products by Chef Choi Hyun-seok are featured. They will sequentially sell prime steak enhanced with a lemon marinade seasoning secret, flower rib meat marinated grilled with 12-hour low-temperature aging to preserve aroma and juice, and assorted beef sets consisting of premium choice-grade skirt steak and chuck flap tail.
In the representative food program ‘Kim Na-woon’s Cooking Cooking’, starting from the 3rd, they will consecutively introduce the chuck flap tail masterpiece, outside skirt masterpiece, and direct-fire grilled rice cake patties, each selling over 4,000 sets per broadcast and receiving great responses. On the 8th, they will also offer various ready meals from famous restaurants, starting with flower rib meat from Gyeongbokgung, a representative Korean food brand with 30 years of tradition, and marinated beef ribs from Haeundae Amso Galbi, a representative restaurant in Busan passed down through two generations.
A Lotte Homeshopping official said, “As inflation continues and the summer season, when meat consumption increases, approaches, we plan to expand sales of meat ready meals that can be easily enjoyed at home,” adding, “We will offer a variety of reasonably priced ready meals featuring famous chefs, popular restaurants, and local delicacies to reduce the burden of dining-out expenses and satisfy customer satisfaction.”
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