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| Capps, Oral, Jr.; Farris, Donald E.; Byrne, Patrick J.; Namken, Jerry C.; Lambert, Charles D.. |
| Key determinants of monthly wholesale prices for 12 beef cuts include the quantity of the specific cut, stickiness in prices, marketing costs, quantities of pork and chicken, and seasonality. Seasonal patterns across the respective cuts are very different. Relative to the price in December, prices at the wholesale level in other months can be as much as 6 percent lower to as much as 21 percent higher. |
| Tipo: Journal Article |
Palavras-chave: Wholesale prices; Beef cuts; Seasonality; Demand and Price Analysis; Livestock Production/Industries. |
| Ano: 1994 |
URL: http://purl.umn.edu/15429 |
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| Farrell, Terence C.. |
| In modelling retail meat demand and supply equations it is difficult to identify close substitutes or competing products. However, close substitutes can be identified through a comparison of meat attributes, especially cooking method and sensory attributes. The Meat Standards Australia (MSA) grading system can be used to identify primals (whole muscles) with similar attributes. The MSA system is based on carcase attributes, cooking methods and sensory properties and it allocates 3, 4 or 5 stars to beef primals. Prices for different star grades are affected by the quantity of meat allocated into each grade and this is determined by cooking method, which is dependent upon season. Estimating demand and supply by MSA grades and cooking methods requires fewer... |
| Tipo: Conference Paper or Presentation |
Palavras-chave: MSA; Beef cuts; Sensory attributes and cooking methods.. |
| Ano: 2009 |
URL: http://purl.umn.edu/48044 |
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| Mateus, Karina Aline; Oliveira, Taís Cardoso de; Santos, Moisés Rodrigues dos; Zieher, Gabriel; Zampar, Aline; Cucco, Diego de Córdova. |
| This study aimed to analyze the profile of beef sold and consumed in Chapecó – SC, Brazil. Were interviewed 31 individuals responsible for the main distributors, supermarkets, meat markets, restaurants and steakhouses. The structured questionnaire method was used, with questions of closed and open answers applied to those responsible for the establishments previously mapped with greater representativeness in the municipality regarding the characteristics related to the meat trade and the type of product. With the results obtained, it was possible to identify the lack of information regarding the attributes and characteristics that direct preferences in the acquisition of a quality beef. Thus, the knowledge exposure, information dissemination and concepts... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: 5.04.00.00-2; 5.04.05.00-4; 5.07.00.00-6 acquisition; Buyers; Beef cuts; Consumers; Demand.. |
| Ano: 2018 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAnimSci/article/view/38800 |
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