French beef is set to make its return to South Korean markets after a 24-year hiatus. (Image courtesy of Yonhap)
SEOUL, Nov. 5 (Korea Bizwire) – French beef is set to make its return to South Korean markets after a 24-year hiatus, marking a significant development in bilateral trade relations.
The ban, implemented in 2000 due to concerns over Bovine Spongiform Encephalopathy (BSE), commonly known as mad cow disease, was recently lifted following extensive safety verifications.
The French Embassy in South Korea held a press conference on November 4 to announce the resumption of beef imports, celebrating the arrival of the first 70kg shipment of French beef in over two decades.
French Ambassador Philippe Bertoux highlighted the milestone as a long-awaited outcome of agreements between the two nations’ leaders.
France, the European Union’s largest beef producer, boasts 129,000 livestock farms raising 17 million cattle, including 10 million beef cattle and 7 million dairy cows. The country emphasizes sustainable farming practices, with 85% of feed produced on-farm and cattle raised primarily through pasture grazing.
According to Claudine Girardo from the French Economic Mission, French beef production strictly prohibits the use of growth hormones and antibiotics.
Six French slaughterhouses have received approval to export to South Korea after passing two inspections by Korean food safety authorities. The approved beef must come from cattle under 30 months old and be boneless, meeting strict safety requirements. France has been classified as a country with “negligible BSE risk.”
While the Charolais breed will be the first to enter the Korean market, industry experts have expressed skepticism about French beef’s immediate impact.
Major Korean retailers, including the top three mart chains, have not yet committed to stocking French beef, citing concerns over pricing and logistics.
They note that air-transported fresh beef would be cost-prohibitive, while frozen beef might struggle to compete with established Australian and American imports.
Currently, imported beef accounts for 60% of South Korea’s beef market, with American and Australian products dominating over 90% of imports (450,000 tons last year).
EU beef imports maintain a minimal 0.1-0.2% market share, primarily used in restaurants and processing facilities, due to higher import costs and consumer preferences.
Maxence Bigard, CEO of the Bigard Group, acknowledged the challenge of price competitiveness against American and Australian beef but expressed commitment to finding Korean importers interested in premium French beef tailored to local tastes.
Ashley Song (ashley@koreabizwire.com)
