Factors Affecting Beef Carcass Price in Relation to the Beef Carcass Grading System

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  • MURATA Tomio
    Laboratory of Farm Management Faculty of Veterinary and Zootechnical Science Nippon Veterinary and Zootechnical College

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  • 枝肉格付成績からみた和牛去勢枝肉販売単価に影響する諸要因
  • エダニク カクズケ セイセキ カラ ミタ ワギュウ キョセイ エダニク ハンバ

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In Japan's beef industry, raising the market unit price is the most important economic factor for farmers. The present study shows that the price difference between grading ranks is large for the upper grades and that the prices of Wagyu steer carcasses are affected mostly by marbling. As for prices according to carcass grading ranks, the most conspicuous feature is that the price difference between grading ranks is large and that this tendency increases for the upper grades. According to the multiple regression analysis used in the present study, marbling of Wagyu steer meat is the main factor which determines carcass meat prices and it is this factor which fluctuates most among beef grading items. Moreover, beef carcass prices are affected by other meat qualities besides marbling. As to the grading items of beef carcass transaction standards, the main factors determining carcass meat price are marbling, texture & firmness and meat color. Furthermore, it is vital from an economic viewpoint to get the optimum marketing weight. An increase in the marketing weight of Wagyu beef cattle will result in an incremental increase in beef cattle proceeds per head, but it is useless to increase the marketing weight excessively. Based on the assumption that the Wagyu beef price system will exist as things stand now, beef farmers should try to get more proceeds per head of beef cattle. And, it is reasonable to raise marketed beef weight and try to get a better carcass grading rank without increasing beef production costs. Further, it is vital for beef farmers to reduce production costs and obtain more proceeds per head of beef cattle. For these purposes, we must establish a new beef farming system in Japan.

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