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Household buyers choose beef: Interviewees in Berkeley survey give reasons for selection between U. S. Good and U. S. Choice sirloin steak and rib roast

California Agriculture > Volume 10 > Number 5  > research article 

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Authors

Jessie V. Coles, University of California, Berkeley.

Publication Information

California Agriculture 10(5):3-10.

Published May 01, 1956

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Abstract

The leaner cuts of beef were preferred by the 1,125 buyers of the family meat supply who were interviewed in a study conducted in 15 large food stores in Berkeley. The preference for the leaner meat was indicated by what the buyers said they looked for in determining quality of beef, in the selections they made between steaks and roasts graded U. S. Choice and U. S. Good and in their reasons for their selections.

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Author notes

The above progress report is based on Research Project No. 1558.

Household buyers choose beef: Interviewees in Berkeley survey give reasons for selection between U. S. Good and U. S. Choice sirloin steak and rib roast

Jessie V. Coles
University
of
California
Division of Agriculture
and
Natural Resources
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Household buyers choose beef: Interviewees in Berkeley survey give reasons for selection between U. S. Good and U. S. Choice sirloin steak and rib roast

California Agriculture > Volume 10 > Number 5  > research article 

< Previous | Table of Contents | Next >

< Previous | Table of Contents | Next >

Share using any of the popular social networks Share by sending an email Print article
Share using any of the popular social networks Share by sending an email Print article

Authors

Jessie V. Coles, University of California, Berkeley.

Publication Information

California Agriculture 10(5):3-10.

Published May 01, 1956

PDF  |  Citation  |  Permissions

Author Affiliations show

Abstract

The leaner cuts of beef were preferred by the 1,125 buyers of the family meat supply who were interviewed in a study conducted in 15 large food stores in Berkeley. The preference for the leaner meat was indicated by what the buyers said they looked for in determining quality of beef, in the selections they made between steaks and roasts graded U. S. Choice and U. S. Good and in their reasons for their selections.

Full text

Full text is available in PDF.

Author notes

The above progress report is based on Research Project No. 1558.

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