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Article
A Comparison of Consumer Sensory Acceptance and Value of Domestic Beef Steaks and Steaks from a Branded, Argentine Beef Program
Journal of Animal Science
  • K. M. Killinger
  • C. R. Calkins
  • W. J. Umberger
  • Dillon M. Feuz, Utah State University
  • K. M. Eskridge
Document Type
Article
Publication Date
1-1-2004
Abstract

To determine consumer sensory acceptance and value of branded, Argentine (grass-finished, aged 30+ d) and domestic (U.S. grain-finished beef, aged 9 d) strip loins were paired based on similar Warner-Bratzler shear force values (P = 0.34) and similar marbling levels (P = 0.82). Consumers in Chicago, IL, and San Francisco, CA (n = 124 per city), evaluated one pair of Argentine and domestic steaks, and had the opportunity to participate in a silent, sealed-bid auction to purchase steaks matching the taste panel samples. Consumers were categorized into three groups based on overall acceptability ratings: 1) those who found Argentine steaks more acceptable, 2) those who found domestic steaks more acceptable, and 3) those who were indifferent. Consumers rated domestic steaks higher (P < 0.05) in juiciness, tenderness, flavor, and overall acceptability. Consumers in both Chicago and San Francisco were willing to pay more (P < 0.05) for domestic steaks ($0.86 and $0.52 per 0.45 kg, respectively). In both cities, consumers who found Argentine samples more acceptable were willing to pay more (P < 0.05) for Argentine steaks ($0.74 per 0.45 kg in Chicago and $1.82 per 0.45 kg in San Francisco), and consumers who found domestic samples more acceptable were willing to pay more (P < 0.05) for domestic steaks ($1.66 per 0.45 kg in Chicago and $1.34 per 0.45 kg in San Francisco). Consumers who were indifferent were willing to pay similar (P = 0.99) amounts for Argentine and domestic steaks. Although some consumers found Argentine beef more acceptable than domestic beef (19.7 and 16.5% in Chicago and San Francisco, respectively) and were willing to pay more for it, most consumers found domestic beef to be more acceptable (59.0% in Chicago and 61.5% in San Francisco) and were willing to pay more to obtain a more acceptable product.

Citation Information
Killinger, K.M., C.R. Calkins, W.J. Umberger, D.M. Feuz and K.M. Eskridge. 2004. "A Comparison of Consumer Sensory Acceptance and Value of Domestic Beef Steaks and Steaks from a Branded, Argentine Beef Program" Journal of Animal Science, 82:3302-3307. ARD J Series #14010 .