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Marginal Value of Quality Attributes for Natural and Organic Beef

Published online by Cambridge University Press:  28 April 2015

Michael Boland  and
Ted Schroeder
Michael Boland
Affiliation:
Kansas State University
Ted Schroeder
Affiliation:
Kansas State University
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Abstract

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.

Keywords

beefsmall farmshedonic
Type
Original Articles
Information
Journal of Agricultural and Applied Economics , Volume 34 , Issue 1 , April 2002 , pp. 39 - 49
Copyright
Copyright © Southern Agricultural Economics Association 2002

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