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ARS Home » Plains Area » Clay Center, Nebraska » U.S. Meat Animal Research Center » Meat Safety and Quality » Research » Publications at this Location » Publication #234649
Title: Valuing Fed Cattle Using Objective Tenderness Measures

Author
item RILEY, JOHN - MISSISSIPPI STATE UNIV.
item SCHROEDER, TED - KANSAS STATE UNIV.
item Wheeler, Tommy
item Shackelford, Steven
item KOOHMARAIE, MOHAMMAD - FORMER ARS EMPLOYEE

Submitted to: Journal of Agricultural and Applied Economics
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 12/19/2008
Publication Date: 4/20/2009
Citation: Riley, J.M., Schroeder, T.C., Wheeler, T.L., Shackelford, S.D., Koohmaraie, M. 2009. Valuing Fed Cattle Using Objective Tenderness Measures. Journal of Agricultural and Applied Economics. 41(1):163-175.

Interpretive Summary: Beef tenderness is critical in consumer satisfaction with beef steak products. Current fed cattle valuation systems do not differentiate carcasses based upon tenderness variation. However, considerable research indicates consumers are willing to pay more for tender relative to tough beef steak. This study developed a tenderness-augmentation to current fed cattle grid pricing systems. Using a large data set, we determined that a tenderness-augmented price grid would change fed cattle value by on average nearly $5.00 per 100 lbs of carcass weight relative to current valuation methods. Substantial opportunity is present to improve beef tenderness through new price signals to producers.

Technical Abstract: Beef tenderness is critical in consumer satisfaction with beef steak products. Current fed cattle valuation systems do not differentiate carcasses based upon tenderness variation. However, considerable research indicates consumers are willing to pay more for tender relative to tough beef steak. This study developed a tenderness-augmentation to current fed cattle grid pricing systems. Using a large data set, we determined that a tenderness-augmented price grid would change fed cattle value by on average nearly $5.00 per 100 lbs of carcass weight relative to current valuation methods. Substantial opportunity is present to improve beef tenderness through new price signals to producers.