대한민국 신선 미절단 소고기 인사이트

A harmonious gathering to share the outstanding quality and value of domestic beef cattle unfolded. The Beef Cattle Levy Management Committee held the '2025 Beef Cattle Day' event on the 5th at the Lotte City Hotel in Daejeon. The event was attended by Levy Committee Chairman Cho Jae-sung, Chairman Jeong Yong-beom, Korea Livestock Products Processing Association President Kim Myung-gyu, Korea Dairy and Beef Cattle Association President Lee Seung-ho, along with committee members and advisory committee members. The event featured a variety of programs including the presentation of appreciation plaques, an outstanding beef cattle farmer award ceremony, and a beef course meal. On this day, the course meal was specially designed to allow participants to directly experience the excellence of domestic beef cattle.

[Korea Farmers & Fishermen's News, Reporter Lee Jin-woo] The Korean Beef Self-Levy Committee announced that it will conduct a large-scale Korean beef discount event with major distributors such as Coupang, Trusted Hanwoo, and SSG.com on June 6, the 'Meat Meat Day'. As part of the '2025 Korean Beef Mutual Prosperity Week' campaign aimed at promoting beef consumption and fostering mutual growth between Korean beef farmers and consumers, various promotions will be held both online and offline. Coupang has already entered the event since the 2nd, with channel-specific events offering discounts up to 50% and repurchase coupons.

[By Lee Jang-hee, Korea Farmers and Fishermen's News] Gyeonggi Province is promoting a 'Delicious Korean Beef' project to strengthen the competitiveness and stabilize the foundation of the Korean beef industry. The province announced that it is currently conducting various analyses and research to genetically improve the quality of Korean beef, which has high consumer preference. Recently, the province scientifically analyzed genetic factors such as unsaturated fatty acids (oleic acid, palmitic acid, etc.) that determine beef flavor, the composition of about 20 types of saturated fatty acids, and inosine acid (nucleic acid) that affects the taste of lean meat. Additionally, using nationwide pedigree and carcass performance data of approximately 15 million cattle, the province is developing scientific indicators for producing 'delicious Korean beef'.