Hanwoo Grading Guideline

The Hanwoo beef grading system evaluates beef based on marbling, meat color, fat color, texture, and maturity. Marbling is the key factor, with higher scores indicating better quality. The beef is graded from 1++ (best) to 3 (lowest). After slaughter, an incision is made to assess marbling. Each cut is labeled with its grade, ensuring transparency and quality, and consumers can trace the beef's origin. This system guarantees high-quality, safe beef for consumers. 

Penilaian kualiti daging Hanwoo melibatkan empat faktor utama: warna daging, warna lemak, tekstur, dan kematangan. Warna daging dinilai dari No.1 hingga No.7, dengan No.1 lebih merah dan No.7 lebih gelap. Warna lemak juga dinilai mengikut julat yang sama, mencerminkan marbling dan kualiti lemak. Tekstur daging dinilai berdasarkan ketegasan serat otot pada permukaan potongan, sementara kematangan dinilai berdasarkan tahap pengerasan rawan dari tulang belakang, yang menunjukkan umur biologi haiwan tersebut. Sistem penilaian ini membantu memastikan daging Hanwoo yang dijual adalah berkualiti tinggi, dengan penampilan, kelembutan, dan rasa yang terbaik. 

Title: Hanwoo Beef Meat Yield Grading System

The Hanwoo beef meat yield grading system classifies beef into three main grades: A, B, and C, based on the meat yield index calculated using a specific formula. The main criteria for grading include back fat thickness, rib-eye muscle area, and carcass weight. The back fat thickness is measured at a two-thirds point from the rib-eye muscle area, while the rib-eye muscle area is measured using 1 cm spaced markings both vertically and horizontally. The carcass weight is measured in kilograms.

The meat yield index is calculated using a formula that incorporates all these factors. Based on the index, the beef is categorized into grade A (index of 67.20 and above), B (between 63.30 and 67.20), or C (below 63.30). This system ensures an accurate assessment of the meat quality, providing assurance to consumers about the quality and efficiency of the meat processing.

The Hanwoo beef quality grading process involves marking the grade directly on the carcass after evaluation. Grades such as 1++, 1+, and 2 are clearly stamped on the fat portion of the carcass. Additionally, consumers can verify the grade on the product packaging, where the grade, such as 1++, is prominently displayed. This system ensures transparency in the grading process and allows consumers to make informed decisions based on the quality of the beef they purchase. 

The Hanwoo beef traceability system is designed to document and manage all information from the birth of cattle to the slaughter, packing, and sale processes. Each cow raised in Korea is given an ear tag with a 12-digit identification number, which is tracked throughout the entire farm-to-fork journey. This system ensures transparency in beef distribution, prevents false labeling of origin, and provides consumers with detailed product information. As a result, consumers can confidently purchase beef products, knowing they are authentic and of high quality. 

The Hanwoo beef traceability system ensures that every step, from the birth of cattle to the consumer's table, is carefully tracked. The process begins with a birth or transportation report, followed by the issuance of a unique identification number for each cow. At the slaughter stage, the ID number is marked on the carcass by a quality evaluator, and samples are collected for DNA testing. During the packing and processing stage, the ID number is marked on the beef cuts before being sold. Finally, consumers can access the traceability information via the internet to verify the origin and quality of the beef they purchase. This system guarantees transparency and food safety from farm to fork. 

The Hanwoo Beef Traceability System allows consumers to easily verify the history of the beef they purchase by scanning the ID number on the package using their mobile phone or visiting the traceability website. This system ensures transparency by tracking the beef from its source to the market. DNA identity testing is used to confirm that the cattle registered in the traceability system match those being sold. Samples of carcasses from slaughtered cattle are collected, preserved, and tested to guarantee the authenticity of the beef. This scientific approach provides consumers with confidence in the safety and quality of the beef they consume. 

The HACCP (Hazard Analysis Critical Control Point) system is a preventive food safety system used to analyze and control hazardous factors affecting livestock products. It establishes critical control points to ensure the safety of the final product. In Korea, this system follows the 12 HACCP directives set by CODEX, ensuring compliance with global food safety standards.

Hanwoo beef is produced under strict hygiene and safety conditions, with the HACCP system overseeing every process, from raising the cattle, slaughtering, processing, packaging, to distribution. Consumers can confirm the safety of Hanwoo beef by checking the HACCP mark on the packaging, indicating that the product adheres to high safety standards.