U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction
In a study of beef quality, consumers tasted steak samples and participated in an experimental auction to determine their willingness to pay. Steaks differed in marbling, tenderness, country of origin, and aging method. Marbling and tenderness had statistically significant impacts on consumers'...
| Published in: | Journal of Agricultural and Resource Economics |
|---|---|
| Main Authors: | , , , |
| Format: | Article |
| Language: | English |
| Published: |
Western Agricultural Economics Association
2004-12-01
|
| Subjects: | |
| Online Access: | https://ageconsearch.umn.edu/record/30913 |
| _version_ | 1857044743800750080 |
|---|---|
| author | Dillon M. Feuz Wendy J. Umberger Chris R. Calkins Bethany M. Sitz |
| author_facet | Dillon M. Feuz Wendy J. Umberger Chris R. Calkins Bethany M. Sitz |
| author_sort | Dillon M. Feuz |
| collection | DOAJ |
| container_title | Journal of Agricultural and Resource Economics |
| description | In a study of beef quality, consumers tasted steak samples and participated in an experimental auction to determine their willingness to pay. Steaks differed in marbling, tenderness, country of origin, and aging method. Marbling and tenderness had statistically significant impacts on consumers' palatability ratings for steaks. Tenderness significantly impacted consumers' willingness-to pay values. There appear to be threshold levels of marbling and tenderness, below which consumers discount steaks. Steaks from Australia were rated lower for overall acceptability, and bids were lower than for the U.S. steak samples. Dry-aging methods negatively impacted taste panel ratings and bids. |
| format | Article |
| id | doaj-art-291c07b7cf2c41c0ada7a67230d330c9 |
| institution | Directory of Open Access Journals |
| issn | 1068-5502 2327-8285 |
| language | English |
| publishDate | 2004-12-01 |
| publisher | Western Agricultural Economics Association |
| record_format | Article |
| spelling | doaj-art-291c07b7cf2c41c0ada7a67230d330c92025-08-19T19:35:07ZengWestern Agricultural Economics AssociationJournal of Agricultural and Resource Economics1068-55022327-82852004-12-0129350151610.22004/ag.econ.3091330913U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental AuctionDillon M. FeuzWendy J. UmbergerChris R. CalkinsBethany M. SitzIn a study of beef quality, consumers tasted steak samples and participated in an experimental auction to determine their willingness to pay. Steaks differed in marbling, tenderness, country of origin, and aging method. Marbling and tenderness had statistically significant impacts on consumers' palatability ratings for steaks. Tenderness significantly impacted consumers' willingness-to pay values. There appear to be threshold levels of marbling and tenderness, below which consumers discount steaks. Steaks from Australia were rated lower for overall acceptability, and bids were lower than for the U.S. steak samples. Dry-aging methods negatively impacted taste panel ratings and bids.https://ageconsearch.umn.edu/record/30913beefcountry of originexperimental auctionsmarblingtenderness |
| spellingShingle | Dillon M. Feuz Wendy J. Umberger Chris R. Calkins Bethany M. Sitz U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction beef country of origin experimental auctions marbling tenderness |
| title | U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction |
| title_full | U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction |
| title_fullStr | U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction |
| title_full_unstemmed | U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction |
| title_short | U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction |
| title_sort | u s consumers willingness to pay for flavor and tenderness in steaks as determined with an experimental auction |
| topic | beef country of origin experimental auctions marbling tenderness |
| url | https://ageconsearch.umn.edu/record/30913 |
| work_keys_str_mv | AT dillonmfeuz usconsumerswillingnesstopayforflavorandtendernessinsteaksasdeterminedwithanexperimentalauction AT wendyjumberger usconsumerswillingnesstopayforflavorandtendernessinsteaksasdeterminedwithanexperimentalauction AT chrisrcalkins usconsumerswillingnesstopayforflavorandtendernessinsteaksasdeterminedwithanexperimentalauction AT bethanymsitz usconsumerswillingnesstopayforflavorandtendernessinsteaksasdeterminedwithanexperimentalauction |