Refrigerated Meat Display Cases

Common Types and Configurations

• Curved glass meat display case: Curved glass front maximizes product view from the customer side. Suits traditional butcher shops and supermarket meat counters where presentation drives sales.
• Slanted glass with rear storage: Slanted glass front with refrigerated storage compartment behind the display area. Staff stock from the rear without disturbing the merchandised front. Standard on the catalog HDL line.
• Self-contained refrigeration: Compressor and refrigeration system built into the case. Plug in to a 115V single-phase outlet. Suits butcher shops, specialty grocers, and small supermarkets without a central refrigeration rack.
• Remote refrigeration: Connects to an external compressor or central refrigeration rack. Reduces case noise and heat load on the floor. Common in larger supermarkets and prepared-foods departments.
• Front lift glass: Glass lifts up at the front for full access to the display tier. Speeds restocking and product changes. Standard on select 98-inch units.
• 90-degree corner connection unit: Accessory unit that joins two straight cases at a right angle for L-shaped counter runs. Lets butcher shops and supermarkets build a continuous merchandised meat counter around a corner.

What to Look at Before You Buy

• Counter width and footprint: Catalog widths run 36 inches up to 98 inches per case, plus a corner connection unit for L-shaped runs. Measure counter run, factor in service workspace at both ends, and confirm aisle clearance for customer flow.
• Service style: Cut-to-order operations want curved glass front for maximum product view. High-turnover supermarket meat sections often run slanted glass with rear storage so staff can restock without disturbing the merchandised front.
• Self-contained vs remote: Self-contained units plug into a standard 115V outlet and run independently. Remote units connect to a central refrigeration rack, cut case noise on the floor, and keep ambient heat down. Match to your venue plan.
• Rear storage: Raw meat cases in this catalog include a refrigerated rear storage compartment. Staff hold a working stock behind the display, swap product from rear without breaking the customer-side merchandising, and reduce trips to the walk-in cooler during peak service.
• Multi-case runs and corners: Long counter runs combine multiple cases. The 90-degree corner connection unit joins two straight cases at a right angle, useful for U-shaped or L-shaped meat counters in larger butcher shops and supermarket meat sections.
• Refrigerant and compressor: Self-contained units use standard refrigeration on 115V single-phase. Confirm dedicated circuit, especially on cases 72 inches and wider. Remote units need engineered refrigeration line runs from the rack.
• Cleaning access: Removable interior parts, accessible drain, and easy glass access matter for daily sanitation. Raw meat operations need fast wash-down between protein changes.

Frequently Asked Questions

What is a refrigerated meat display case used for?

A refrigerated meat display case holds raw beef, pork, lamb, poultry, and ground meat at safe service temperatures while merchandising the cuts to customers through a glass front. Butcher shops, supermarket meat sections, specialty grocers, halal and kosher markets, and farm-to-table retailers use them at the counter where staff cut, weigh, and serve product on demand. The case keeps raw protein at temperature, displays it through curved or slanted glass, and gives staff rear storage access on the raw-meat models so they can restock without disturbing the merchandised front.

What is the difference between a raw meat display case and a deli case?

A raw meat display case is designed for raw beef, pork, lamb, poultry, and ground meat. The product titles in this collection use "raw meat" explicitly. These cases run at a tighter raw-protein temperature, typically include a rear storage compartment for working stock, and use glass and lighting tuned to keep raw cuts looking fresh. A deli case is designed for cooked meats, sliced cold cuts, cheeses, deli salads, prepared sandwiches, and grab-and-go items. Deli cases often run at a slightly warmer service temperature and emphasize merchandising for ready-to-eat product. Butcher shops use raw meat cases at the cut counter and deli cases for prepared product like sausage and house-cured items.

What size refrigerated meat display case do I need?

Match case width to counter run, product line, and customer flow. Small butcher shops and specialty grocers running a focused selection of cuts need a 36 to 48 inch case. Mid-size butcher shops and supermarket meat sections running a full beef, pork, and poultry program need a 60 to 72 inch case. Full supermarket meat sections and high-volume butcher operations need a 79 to 98 inch case, often joined with a 90-degree corner connection unit for L-shaped counter runs. Choose self-contained refrigeration if your venue lacks a central rack, or remote if you want to keep the case quiet and the heat load off the sales floor.

Related Categories

• Meat & Deli Display Cases
• Refrigerated Deli Display Cases
• Meat & Bone Saws
• Meat Slicers

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