Abstract
This study aimed to analyze the profile of beef sold and consumed in Chapecó – SC, Brazil. Were interviewed 31 individuals responsible for the main distributors, supermarkets, meat markets, restaurants and steakhouses. The structured questionnaire method was used, with questions of closed and open answers applied to those responsible for the establishments previously mapped with greater representativeness in the municipality regarding the characteristics related to the meat trade and the type of product. With the results obtained, it was possible to identify the lack of information regarding the attributes and characteristics that direct preferences in the acquisition of a quality beef. Thus, the knowledge exposure, information dissemination and concepts of the production of beef to merchants and consumers becomes important in order to contribute to the improvement of the meat consumed and commercialized in this region. acquisition; buyers; beef cuts; consumers; demand.
Highlights
In several states of Brazil, the beef market has socioeconomic relevance and moves several processing and distribution sectors of this segment
The meat market seeks to adjust the quality according to the preference of the consumers according to the relevant characteristics at the time of acquisition (Sasaki et al, 2017; Verbeke et al, 2015)
The lifestyle and purchase preferences of beef consumers change over time, especially when concerning quality perception and factors associated to health (Grunert, 2006), and regarding healthier eating habits
Summary
In several states of Brazil, the beef market has socioeconomic relevance and moves several processing and distribution sectors of this segment. In addition to facing the rapid change in food habits from generation to generation, which in turn seek healthier food (Font-i-Furnols & Guerrero, 2014) and the level of education, which negatively influences consumers' preference for beef (Kirinus et al, 2013), among other factors. In this sense, the meat market seeks to adjust the quality according to the preference of the consumers according to the relevant characteristics at the time of acquisition (Sasaki et al, 2017; Verbeke et al, 2015). This leads the beef industry to concern itself with consumer decision of the beef to be purchased (Font-i-Furnols & Guerrero, 2014; Verbeke et al, 2015)
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