Estimating the Value of Brand and Attributes for Retail Fresh Beef Products

Estimating the Value of Brand and Attributes for Retail Fresh Beef Products
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Published on 2007 by ProQuest

T-bone Steaks from Loin Primal \u003cb\u003eSirloin\u003c/b\u003e steaks come from the sub-primal cut \u003cbr\u003e\n\u003cb\u003esirloin\u003c/b\u003e (Figure I-3).which is situated within the loin. The \u003cb\u003esirloin\u003c/b\u003e is found between \u003cbr\u003e\nthe short loin and the round, including the hip section ending at the socket of the \u003cbr\u003e\npelvis ...

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Scope and method of study. The purpose was to increase the probability of success for beef branding programs, more specifically to determine the value consumers place on specific characteristics of fresh beef and to identify the extent of brands and labeling that already exist at the retail level for fresh beef products.

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