Evolving Price Dynamics in the Broiler Cut Industry: Distinct Roles of White and Dark Meat Cuts

Abstract Relationships between broiler cut prices are evolving as production and consumer preferences change. Stronger price relationships are observed within white and dark meats categories than between them. This can be attributed to the unique substitutability of cuts within categories, while weaker relationships between categories arising from their roles, white meats are predominantly consumed domestically, while dark meats are more oriented towards export. The analysis also shows that own price is the main driver of price variation, suggesting that treating chicken as a single category may be misleading. Considering different cuts may offer valuable insights into economic/market analysis for other meats.