Retained ownership has been found to be a profitable endeavor, yet many cow-calf producers choose not to retain their calves. While this paper does not directly explore the reasons producers might have for not retaining ownership, which may include uncertainty, it does explore innovative use of...

Cow-calf producers face an annual decision on when to sell their calves. They can sell them at any point between weaning and slaughter, with the objective of finding the profit maximizing selling point. This paper investigates the use of price signals to determine profit maximizing selling...

This study examines willingness to pay among consumers in five metropolitan areas in Tennessee for steaks and ground beef produced in Tennessee. Consumers are willing to pay a positive premium for Tennessee beef. The choice of shopping outlets for Tennessee beef is also examined. Demographics,...

Beef is the most commonly consumed red meat and a major source of protein for US consumers. High-quality beef products are sold with substantial premiums, but the specific beef attributes by which high-quality standards are determined remain ambivalent. Most attribute studies have focused on...

Results from a choice experiment of the Canadian population reveal consumers were indifferent between product labeled as “Local” and “Local: from within 160 km”;. Despite the present stricter regulation in place for local food, our results suggest that transition from 50 km limit to 160...