The Rural Development Administration (RDA) announced on Wednesday that it is developing technology to genetically assess beef cattle, focusing on some of the most popular cuts including sirloin and tenderloin, with plans to provide the findings to cattle farm owners. (Image: Kobiz Media)
SEOUL, Aug. 23 (Korea Bizwire) — South Korean agriculture authorities are turning to genetic engineering to develop high-quality beef as part of their efforts to meet the growing interest and varying demand for different beef cuts in the country.
The Rural Development Administration (RDA) announced on Wednesday that it is developing technology to genetically assess beef cattle, focusing on some of the most popular cuts including sirloin and tenderloin, with plans to provide the findings to cattle farm owners.
Thus far, the National Institute of Animal Science has been carefully selecting high-grade male cows through genetic assessment, in an effort to extract and disseminate their sperm among female cows to produce tender and better quality beef in bigger numbers.
However, the decision by the RDA to ramp up its genetic engineering efforts will see more requirements added to its currently existing standards for cattle sperm evaluations, such as weight and marbling, which as a result will see cows born with bigger cuts popular among South Korean consumers.
According to the RDA, choosing the right sperm could produce around four kilograms more of sirloin.
In response to the worries over the possible side effects of genetic engineering, the officials claimed bodily malformations or other biological issues won’t occur, as the genetic engineering will take place within a normal range, meaning cows with bigger sirloin will see other parts shrink in size proportionally.
South Korean agriculture authorities are turning to genetic engineering to develop high-quality beef as part of their efforts to meet the growing interest and varying demand for different beef cuts in the country. (Image: Yonhap)
“The development of genetic testing technology for the 10 most popular cuts signals the shift from focusing on weight and meatiness in the past to meeting personal preferences for a variety of cuts among South Korean consumers.
“We plan to focus on developing different types of Hanwoo cattle to meet the varying preferences among consumers and make them more suitable for production environments both at home and abroad.”
Hyunsu Yim (hyunsu@koreabizwire.com)
