期刊
AMERICAN JOURNAL OF AGRICULTURAL ECONOMICS
卷 83, 期 3, 页码 539-550出版社
BLACKWELL PUBLISHERS
DOI: 10.1111/0002-9092.00176
关键词
beef; consumer demand; experimental economics; field experiment; tenderness; willingness to pay
Experimental methods were used to examine consumer willingness-to-pay for steak tenderness in a grocery store setting. When relying on a taste test alone to determine product quality, the participants paid an average premium of $1.23/lb for a tender versus tough steak. Fifty-one percent of the participants were willing to pay an average of $1.84/lb when they had completed a taste test and were also provided information about the steak's tenderness. Results indicate that most consumers prefer more tender steaks and that many are willing to pay a premium for tender steaks.
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