title: Using the animal to the last bit: Consumer preferences for different beef cuts.
abstract: Meat is expensive to produce, making it is essential to understand the importance consumers pay to different meat cuts. Previous research on consumers' meat choices has mainly focused on meat species, while consumer preferences for meat cuts has so far only received limited interest. The aim of this study is to shed some light into this relatively unexplored area by answering four research questions. First, this study intends to show the relative importance meat cuts play in relation to other extrinsic product attributes. Secondly, this paper looks into differences in choice criteria between regular and special occasions. Third, consumer segments that differ in their preferences and beef purchase are identified, and, finally, the meat purchase portfolios of these segments are revealed. A stated preference methodology of a discrete choice experiment with cut-specific prices covering several meat cuts simultaneously is proposed to answer the research questions. The sample consists of 1500 respondents representative of the Italian population in terms of age, gender and geographic location The results shows that meat cut is the most important factor when choosing bovine meat followed by quality certification (origin), production technique, the type of breed and price. In terms of consumption occasions, we observe significantly lower price sensitivity for marbled steaks and cutlets for special occasions compared to normal occasions. Segmentation analysis shows that while the choices of two segments (comprising about 40% of the sample) are mostly driven by extrinsic product attributes, the remaining segments are mostly driven by meat cuts. These varying preferences are also reflected in the purchase portfolios of the different segments, while less variability is detected from a socio-demographic perspective.
authors.affiliation: GESAAF - Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy. Electronic address: gabriele.scozzafava@unifi.it.
authors.forename: Gabriele
authors.initials: G
authors.lastname: Scozzafava
authors.affiliation: Ehrenberg-Bass Institute for Marketing Science, School of Marketing, University of South Australia, 70 North Terrace, 5000 Adelaide, SA, Australia. Electronic address: armando.corsi@marketingscience.info.
authors.forename: Armando Maria
authors.initials: AM
authors.lastname: Corsi
authors.affiliation: GESAAF - Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy. Electronic address: leonardo.casini@unifi.it.
authors.forename: Leonardo
authors.initials: L
authors.lastname: Casini
authors.affiliation: GESAAF - Dipartimento di Gestione dei Sistemi Agrari, Alimentari e Forestali, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy. Electronic address: caterina.contini@unifi.it.
authors.forename: Caterina
authors.initials: C
authors.lastname: Contini
authors.affiliation: Ehrenberg-Bass Institute for Marketing Science, School of Marketing, University of South Australia, 70 North Terrace, 5000 Adelaide, SA, Australia; Geisenheim University, Institute for Business and Market Research, von-Lade-Str. 1, 65366 Geisenheim, Germany. Electronic address: simone.loose@hs-gm.de.
authors.forename: Simone Mueller
authors.initials: SM
authors.lastname: Loose
mesh_terms: D000328:Adult; D000818:Animals; D002417:Cattle; D002755:Choice Behavior; D003132:Commerce; D003258:Consumer Behavior / Q000706:statistics & numerical data*; D005260:Female; D005518:Food Preferences / Q000523:psychology*; D063427:Food Quality; D006801:Humans; D007558:Italy; D008297:Male; D008462:Meat-Packing Industry / Q000379:methods; D000069466:Red Meat / Q000032:analysis*; D012959:Socioeconomic Factors; D011795:Surveys and Questionnaires
keywords: Beef; Discrete choice experiment; Italy; Meat cuts; Portfolio analysis