Meat grades and prepackaging: Consumers reactions to grades of meat and prepackaging studied in Berkeley survey of retail buyers preferences
Jessie V. Coles, University of California, Berkeley.
California Agriculture 10(6):19-19. DOI: 10.3733/ca.v010n06p19.
Jessie V. Coles is Professor of Home Economics, University of California, Berkeley.
Abstract Not Available – First paragraph follows:
The majority of the 1,125 buyers of the meat used in households interviewed in a survey of 15 large food stores in Berkeley preferred the U.S. Good grade over the U.S. Choice grade—when confronted with a sirloin steak and a rib roast of each grade—even though the prices were the same.
The above progress report is based on Research Project No. 1555.