The increasing concern amongst consumers regarding the safety and quality of the beef that they buy is the result of food scares that have characterized the beef market in the last two decades. These scares, together with environmental and ethical concerns, caused consumers to reflect upon the quality of the beef they eat. The aim of this paper is to identify which quality characteristics influence the incidence of local beef consumption on the total consumption of beef. It is assumed in this study that such choice is a response to a process of quality evaluation, which occurs combining specific quality attributes and socially constructed food quality criteria strictly linked to a socially fair dimension of local productions. Consumers who habitually purchase local beef at the butcher shops were the focus of our empirical strategy. Data were collected by administering a face-to-face questionnaire to 160 consumers in Sicily (Southern Italy), right after their purchases at the butcher shops. The results of this study suggest some implications in defining locally produced beef quality, making more accurate strategies possible when supporting the spread of production and consumption of beef at the local level.La pr\ue9occupation croissante des consommateurs \ue0 l'\ue9gard de la salubrit\ue9 et de la qualit\ue9 de la viande bovine qu'ils ach\ue8tent est le r\ue9sultat des crises alimentaires qui ont caract\ue9ris\ue9 le march\ue9 de la viande bovine ces deux derni\ue8res d\ue9cennies. Ces craintes, s\u2019ajoutant aux pr\ue9occupations environnementales et \ue9thiques, ont amen\ue9 les consommateurs \ue0 r\ue9fl\ue9chir \ue0 la qualit\ue9 de la viande qu\u2019ils consomment. Le but de cet article est d'identifier les caract\ue9ristiques de qualit\ue9 qui influencent l'incidence de la consommation de viande bovine locale sur la consommation totale de viande bovine. Dans cette \ue9tude, nous avan\ue7ons qu\u2019un tel choix est une r\ue9ponse \ue0 un processus d'\ue9valuation de la qualit\ue9 qui combine attributs de qualit\ue9 sp\ue9cifiques et crit\ue8res de qualit\ue9 alimentaire construits socialement, strictement li\ue9s \ue0 une dimension socialement \ue9quitable des productions locales. Nous avons focalis\ue9 notre strat\ue9gie empirique sur les consommateurs ayant l\u2019habitude d\u2019acheter de la viande locale dans les boucheries. Les donn\ue9es ont \ue9t\ue9 collect\ue9es \ue0 l\u2019aide d\u2019un sondage direct aupr\ue8s de 160 consommateurs en Sicile (Sud de l'Italie), juste apr\ue8s leur achat dans les boucheries. Les r\ue9sultats de cette \ue9tude sugg\ue8rent certaines implications dans la d\ue9finition de la qualit\ue9 de la viande bovine produite localement, permettant d\u2019\ue9tablir des strat\ue9gies plus pr\ue9cises pour soutenir l\u2019expansion de la production et la consommation de viande bovine \ue0 l\u2019\ue9chelle locale
