Determination of Meat Quality

The beef quality grading system uses five grades based on specific evaluation criteria. Each criterion is assessed individually, and the final grade is determined by the lowest rating received.

1. Marbling Score

2. Meat Colour

Preliminary quality grading is based on the degree of marbling in the meat.

Marking of marbling score (9, 8, 7) for 1++ grade beef Marbling grade marking on meat price sign e.g. 1++ (9, 8, 7) or 1++ (9)

Grading verification form

The meat color of the ribeye cut surface is assessed based on its overall appearance and color.

3. Fat Colour

The fat color of the cut surface, including both intra-muscle and back fat, is evaluated based on its color.

4. Texture

The fine muscle structure and firm texture of the cut surface are evaluated.

5. Maturity

The biological age of the carcass is determined by the ossification degree of cartilage from the spinous process of the spine.

Determination of Meat Quality

HACCP is a preventive system designed to ensure food safety by identifying and controlling potential hazards in livestock products. It involves analyzing risk factors (HA) and establishing Critical Control Points (CCP) to manage safety systematically and scientifically throughout production.

Korea adheres strictly to the '12 Guidelines for HACCP Application' set by CODEX, aligning with global food safety standards. Hanwoo beef production follows this system across all stages, from raising and slaughtering to processing, packaging, and distribution, ensuring hygienic and safe conditions throughout.

Consumers can be confident in the safety of Hanwoo beef by looking for the HACCP mark on the product.

Consumers can check the grade on the package.