CONSUMER VALUATION OF BEEF RIBEYE STEAK ATTRIBUTES

Abstract

A choice experiment (conjoint analysis) was used to investigate consumer demand for several beef ribeye steak attributes. Respondents indicated that they would prefer a "hormone free" ribeye steak priced up to $6.68/lb. more than a "non-hormone" free ribeye steak. Tenderness was also identified as an important attribute in the consumer purchasing decision as a one-unit increase in the tenderness of a steak (on a scale of one to 10) was associated with a$1.13/lb. premium. Steak marbling and whether the animal was fed genetically modified corn were of less importance to consumers.Consumer/Household Economics, Food Consumption/Nutrition/Food Safety,