Marginal Value Of Quality Attributes For Natural And Organic Beef
The objective of this research is to determine the marginal value of attributes to consumers with respect to natural beef or beef produced with organic grains. A hedonic model is used to value attributes of 11 different primal cuts. Results suggest that producers under this particular natural/implant-free marketing alliance should market high-yielding animals rather than high-quality grading animals. Consumers of this beef value taste, as measured by dry aging, and leanness, as measured by USDA Select grade. The economic magnitudes of the variables under a producer's control were small relative to those that could be controlled by a processor.
Volume (Year): 34 (2002)
Issue (Month): 01 (April)
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- James Mintert & Jayson Lusk & John Fox & Mohammad Koohmaraie & Ted Schroeder, 2001.
"In-store valuation of steak tenderness,"
Framed Field Experiments
00186, The Field Experiments Website.
- Unnevehr, Laurian J. & Bard, Sharon K., 1993. "Beef Quality: Will Consumers Pay For Less Fat?," Journal of Agricultural and Resource Economics, Western Agricultural Economics Association, vol. 18(02), December.
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