Evaluations of Consumers’ Preference Structure for Locally-Produced Beef

William Ridley, Steven Shook, Stephen Devadoss

Research output: Contribution to journalArticlepeer-review

8 Scopus citations


This study assesses how locality of production, method of production, and price of beef and beef products influence purchasing preferences. Consumers were surveyed for demographic, economic, and taste and preference characteristics. A conjoint analysis is implemented to analyze the effect of various product attributes on consumers’ beef purchases. The results reveal that the most important of the attributes for consumers is the distance of origin. Consumers consider beef locally grown if the beef is produced within an 85-mile radius, and the distance of origin accounts for 60% of the total importance from all attributes.

Original languageEnglish
Pages (from-to)413-425
Number of pages13
JournalJournal of Food Products Marketing
Issue number4
StatePublished - Jul 4 2015


  • beef
  • conjoint
  • consumer preferences
  • local


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