U.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction

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dc.creatorFeuz, Dillon M.
dc.creatorUmberger, Wendy J.
dc.creatorCalkins, Chris R.
dc.creatorSitz, Bethany M.
dc.date2017-04-01T14:11:30Z
dc.date.accessioned2026-07-09T04:11:03Z
dc.descriptionIn 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.
dc.identifierdoi:10.22004/ag.econ.30913
dc.identifierhttps://ageconsearch.umn.edu/record/30913/files/29030501.pdf
dc.identifierhttp://ageconsearch.umn.edu/record/30913
dc.identifier.urihttp://hdl.handle.net/123456789/546082
dc.languageeng
dc.publisher
dc.sourcehttp://ageconsearch.umn.edu/record/30913
dc.titleU.S. Consumers' Willingness to Pay for Flavor and Tenderness in Steaks as Determined with an Experimental Auction
dc.typeText

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