Hostname: page-component-cd9895bd7-p9bg8 Total loading time: 0 Render date: 2024-12-25T17:49:36.049Z Has data issue: false hasContentIssue false
  • English
  • Français

Ground Beef: Implications for the Southeastern U.S. Beef Industry

Published online by Cambridge University Press:  28 April 2015

J. Richard Conner  and
Robert W. Rogers
Get access Rights & Permissions [Opens in a new window]

Extract

Currently the United States consumes an estimated 39 to 45 percent of its beef in the “ground” form [3, 7, 8]. As recently as 1972 the estimated percentage of beef consumed as ground was only 33 [3] and some industry leaders have estimated the proportion by 1985 to be from 50 to 65 percent [5, 8, 11, 12]. This increasing trend in the percentage of beef consumed in the ground form is often attributed to several factors including (1) an increase in the percentage of wives working away from home which results in more “eating out” and less home preparation of “traditional” meat dishes for those meals consumed at home, and (2) the continuing growth of the fast-food restaurants and their popular “hamburger” meals [5, 8, 11, 12].

Type
Research Article
Information
Journal of Agricultural and Applied Economics , Volume 11 , Issue 2 , December 1979 , pp. 21 - 26
Copyright
Copyright © Southern Agricultural Economics Association 1979

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

[1]Brodnax, H. D. Jr., Couvillion, W. C., and Tyner, F. H.. “Economics of Winter Grazing 300–600 Pound Calves in Mississippi 1978,” Publication No. 932, Mississippi Cooperative Extension Service, 1978.Google Scholar
[2]Crom, R.A Dynamic Price-Output Model of the Beef and Pork Sectors, USDA, ERS Technical Bulletin 1426, Washington, September 1970.Google Scholar
[3] “Current Comments,” Weekly Report, American Meat Institute, Washington, Volume 21, Number 39, September 29, 1978.Google Scholar
[4] “Daily Market and News Service,” The National Provisioner, The National Provisioner, Inc., Chicago, September 11-22, 1978.Google Scholar
[5]Fleming, Bill. “Hamburger Beef: It Changes Your Feeding System,” Beef, Volume 15, September 1978, pp. 26–45.Google Scholar
[6]Freebairn, J. W. and Rausser, G. C.. “Effects of Changes in the Level of U.S. Beef Imports,” American Journal of Agricultural Economics, Volume 57, November 1975, pp. 676-88.CrossRefGoogle Scholar
[7] “Hamburger Cattle—What are They Like?” Progressive Farmer, Volume 93, October 1978, pp. 30–31.Google Scholar
[8]Helming, W. C. “Future Will Bring Two Markets for Grain Fed Beef,” Beef, Volume 14, May 1978, pp. 18–21.Google Scholar
[9]Ikerd, J. E. “What's Happened to the Demand for Beef,” Proceedings, 13th Annual OSU Cattle Feeders Seminar, Oklahoma State University, February 2-3, 1978, pp. C1–C15.Google Scholar
[10]Langemeier, L. and Thompson, R. G.. “Demand, Supply and Price Relationships for the Beef Sector, Post World II Period,” American Journal of Agricultural Economics, Volume 49, Number 1, Part 1, February 1967, pp. 169-83.Google Scholar
[11]Root, Lynal, quoted in “Hamburger Chain Works on Supply and Demand—Right Now Cheap Cow Meat Fits Their Operation,” Beef, Volume 14, January 1978, pp. 106.Google Scholar
[12]Schwanz, Lee. “Your Customers Demand the Hamburger Steer,” The Farmers Digest, Volume 41, April 1978, pp. 12–17.Google Scholar