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An examination of alternative beef handling systems for retail firms

Author

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  • Lawrence A. Duewer

    (Agricultural Economist with the US Department of Agriculture, Economic Research Service, National Economics Division, Animal Products Branch, Washington, DC)

Abstract

The current trend to boxed beef is supported by this study of 10 different retail beef handling systems when both costs and returns are considered. However, on a purely cost basis the least costly system was for the retailer to centrally cut beef at his|her warehouse. The highest ranking system on a total returns basis was a special type of boxed beef called tray-ready beef. In this new system the packer trims and retail cuts the beef, but reassembles it and ships it as boxed beef. The retailer has only to package it for retail sale.

Suggested Citation

  • Lawrence A. Duewer, 1986. "An examination of alternative beef handling systems for retail firms," Agribusiness, John Wiley & Sons, Ltd., vol. 2(3), pages 339-358.
    • Handle: RePEc:wly:agribz:v:2:y:1986:i:3:p:339-358
    DOI: 10.1002/1520-6297(198623)2:3<339::AID-AGR2720020306>3.0.CO;2-W
    as

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    References listed on IDEAS

    as
    1. Duewer, Lawrence A. & Crawford, Terry L., 1977. "Alternative Retail Beef-Handling Systems," Journal of Agricultural Economics Research, United States Department of Agriculture, Economic Research Service, vol. 29(3), pages 1-12, July.
    2. Volz, Marvin D. & Marsden, James A., 1963. "Centralized Processing of Fresh Meat for Retail Stores," Marketing Research Reports 312101, United States Department of Agriculture, Agricultural Marketing Service, Transportation and Marketing Program.
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