Carcass Quality and Genetic Selection in the Beef Industry
A lack of high-quality beef has been cited as one of the primary factors for the 50% decline in beef demand from the mid-1970s to the last 1990s. Cattle producers argue that appropriate price premiums are not sufficient to encourage the production of high-quality cattle. Although some improvement in carcass quality can be made by the cattle feeding and processing sectors, substantial improvements in quality must include genetic progress. A hedonic analysis of four major U.S. beef seedstock producers indicates that bull purchasers place relatively high values on a bullâ€™s ability to produce progeny with improved carcass-quality traits.
Volume (Year): 33 (2008)
Issue (Month): 3 (December)
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- Gillespie, Jeffrey M. & Bu, Angel & Boucher, Robert W. & Choi, Won-Jun, 2006. "Case Studies of Strategic Alliances in U.S. Beef Production," Journal of Agribusiness, Agricultural Economics Association of Georgia, vol. 24(2).
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