The results of a cross-tabulation analysis indicate that health-related concerns for roasts, steaks and ground beef are expressed significantly more frequently by survey participants eating less beef as compared to those who report the same amount in beef usage. The results generally suggest...

The purpose of this study was to identify how consumer perceptions of selected attributes of beef steaks, individual consumer demographics and perceived changes in purchases of substitute meats affect willingness-to-pay for beef rib-eye steaks in the traditional overwrapped styrofoam tray and...

A laboratory experimental auction was used to determine factors influencing the relative value consumers place on alternative retail beef packaging. Results indicate information is very important for the successful introduction and marketing of the vacuum skin package. Physical appearance of the...

The objective of this article is to report the results of a logistic regression analysis designed to identify factors which are important in influencing purchase and reorder decisions of a branded, low fat, fresh beef product. Health related factors and visual differences significantly influence...

A laboratory test was conducted in the San Francisco Bay area during July 1987 to study the impact of a price premium (25%) on sales of branded, low fat, and natural beef. The effect of a 25% price premium was a 38% reduction in trial purchases. While price resistance was significant, there is a...

The potential of marketing a branded, low fat, fresh beef product was studied. Consumers were receptive to the test product and were willing to compromise on taste for a product that was perceived to be healthier. Opportunities appear to exist for a range of beef products targeted at selective...

Ordered probit models were used to identify factors which influenced consumer rankings of vacuum skin packaged steaks and roasts. Variables included selected demographic characteristics and concerns regarding retail beef packaging. Information pertaining to the color of the beef in, and the...

The objective of this study was to identify perceived characteristics of beef which impact quality perception. Results indicate that concerns with beef related to cholesterol and calorie content, artificial ingredients, convenience characteristics, how it is displayed in the store, and expense...