Browsing Agricultural Economics by Subject "Beef"

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Browsing Agricultural Economics by Subject "Beef"

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  • Schroeder, Ted C.; Tonsor, Glynn T.; Mintert, James; Pennings, Joost M.E. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2006)
    Recent concerns about food safety have been the most disruptive and costly events the Canadian beef industry has ever experienced. At best, food safety scares reduce consumer confidence in beef products. At worst, ...
  • Schroeder, Ted C.; Riley, John Michael; Fraisier, Kelsey J. (Kansas State University. North American Institute for Beef Economic Research, 2008)
    This study focuses on one component of the complex beef tenderness arena - - developing a meat tenderness valuation system for fed cattle. Development of a tenderness premium and discount schedule for fed cattle will provide ...
  • Peterson, Hikaru H.; Burbidge, Linda D. (2012)
    Analysis of survey data indicates that Japanese consumers discount their willingness to pay for U.S. beef and pork relative to that of domestic products, but that the discounts have declined from 2006 to 2009. The discounts ...
  • Ward, Clement E.; Schroeder, Ted C. (2007)
    As cattle markets have transitioned from predominantly cash market sealed-bid or negotiated price discovery to more formula pricing, marketing agreements, forward contracts, and packer-owned cattle feeding, concerns about ...
  • Tonsor, Glynn T.; Mintert, James; Schroeder, Ted C. (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service, 2009)
    This publication uses national, quarterly data to examine U.S. meat demand using the Rotterdam model. The analysis provides insights into beef demand and previously unexamined topics including the effect of multiple ...
  • Lusk, Jayson; Fox, John; Schroeder, Ted C.; Mintert, James; Koohmaraie, Mohammad (Virginia Polytechnic Institute. Agricultural and Applied Economics. Research Institute on Livestock Pricing, 1999)
    Meat tenderness is one of the most important quality characteristics to beef consumers. Current beef quality grading standards are poorly correlated with meat tenderness. Even within the same quality grade, steak tenderness ...