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Consumer Acceptance of Beef Produced Under Alternative Feeding Systems

Published online by Cambridge University Press:  28 April 2015

Alvin R. Schupp ,
Thomas D. Bidner  and
Nancy C. Clark
Alvin R. Schupp
Affiliation:
Department of Agricultural Economics and Agribusiness, Louisiana State University
Thomas D. Bidner
Affiliation:
Department of Animal Science, Louisiana State University
Nancy C. Clark
Affiliation:
Department of Agricultural Economics and Agribusiness, Louisiana State University
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Extract

Much of the beef produced and sold in the United States before World War II was from grass- or limited grain-fed cattle. However, development of the modern large-scale cattle feeding industry in the 1950s and 1960s greatly increased supplies of grain-fed beef and, by the early 1970s, many American consumers found only USDA Choice beef from heavy, grain-fed cattle in supermarkets. Consumers soon became conditioned to the flavor, juiciness, and tenderness of high quality, well-marbled beef. Proponents of forage or limited grain finishing systems found little support at any marketing level.

Type
Research Article
Information
Journal of Agricultural and Applied Economics , Volume 12 , Issue 2 , December 1980 , pp. 31 - 35
Copyright
Copyright © Southern Agricultural Economics Association 1980

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References

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