In‐Store Valuation of Steak Tenderness

Abstract

Experimental methods were used to examine consumer willingness-to-pay for steak tenderness in a grocery store setting. When relying on a taste test alone to determine product quality, the participants paid an average premium of $1.23/lb for a tender versus tough steak. Fifty-one percent of the participants were willing to pay an average of $1.84/lb when they had completed a taste test and were also provided information about the steak's tenderness. Results indicate that most consumers prefer more tender steaks and that many are willing to pay a premium for tender steaks. Copyright 2001, Oxford University Press.

Does Taste Beat Food Safety? Evidence From the “Pêra Rocha” Case in Portugal

“…The BDM mechanism has been used in different research beginning with the analysis of the preference reversal phenomenon and risk preferences. Recently, it was used to evaluate quality differentiated products (Lusk et al, 2001) and to elicit willingness to pay for GMO-free products (Noussair et al, 2004). The BDM mechanism is theoretically equivalent to a second-price sealed-bid auction (Vickrey auction).…”

“…Others researchers have measured monetary values of experience quality attributes. Lusk et al (2001) used an experimental auction to investigate how variance in beef tenderness affects consumers' valuations. As well, Umberger, et al (2004) used an experimental auction to determine consumer WTP for beef flavour.…”

Value of Beef Steak Branding: Hedonic Analysis of Retail Scanner Data

“…, tenderness (Feldkamp, Schroeder, and Lusk 2005, Feuz et al 2004, Lusk et al 2001, Platter et al 2005, packaging (Menkhaus et al 1992, Harrison, Harstad, andRutstrom 2004), labeling (Loureiro and McCluskey 2000, Lusk and Fox 2002, Loureiro and Umberger 2003, organic production (Boland and Schroeder 2002), and multiple attributes and attribute bundles (Alfnes and Rickertsen 2003, Lusk, Roosen, and Fox 2003, Tonsor et al 2005, Loureiro and Umberger 2007, Parcell and Schroeder 2007, Ward, Lusk, and Dutton 2008, Martinez 2008, Froehlich, Carlberg, and Ward 2009, Hanagriff, Rhoades, and Wilmeth 2009, Abidoye et al 2011. Several of these studies paid special attention to the issue of retail beef product branding, recognizing its importance for product differentiation and for providing purchase cues to consumers.…”

Visible/near-infrared hyperspectral imaging for beef tenderness prediction

“…Among these three attributes, tenderness is the single, most important palatability attribute for U.S. consumers. Several studies (Boleman et al, 1997;Lusk et al, 2001;Shackelford et al, 2001;Feuz et al, 2004) have shown that most consumers can discriminate levels of tenderness. Most consumers are willing to pay a premium for steaks that are "guaranteed tender."…”