Carcass Quality and Genetic Selection in the Beef Industry

A lack of high-quality beef has been cited as one of the primary factors for the 50% decline in beef demand from the mid-1970s to the last 1990s. Cattle producers argue that appropriate price premiums are not sufficient to encourage the production of high-quality cattle. Although some improvement in carcass quality can be made by the cattle feeding and processing sectors, substantial improvements in quality must include genetic progress. A hedonic analysis of four major U.S. beef seedstock producers indicates that bull purchasers place relatively high values on a bull’s ability to produce progeny with improved carcass-quality traits.
Cite

Citation

Vanek, Joseph K.; Watts, Myles J.; Brester, Gary W., Carcass Quality and Genetic Selection in the Beef Industry, Journal of Agricultural and Resource Economics, Volume 33, Issue 3, December 2008, Pages 349–363

Share on twitter
Share on linkedin
Share on facebook