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No.535 2009.01.08 Seoul YWCA
DNA Analysis of Hanwoo (Korean Native Cattle Beef) Sold at Restaurants in Seoul with a Floor Area of 200㎑~300㎑

Press Release No. 535, Issued on 8 Jan. 2009

 

Seoul YWCA

 

-DNA Analysis of Hanwoo (Korean Native Cattle Beef) Sold at Restaurants in Seoul with a Floor Area of 200㎑~300㎑-

"Restaurants still label false origin of beef"

"Four model restaurants labeled false origin, and three of them requested origin tracing."

 

The Seoul YWCA (Chairman Kim Hyeong) Consumer Information Center reported to the media on three occasions that after a DNA analysis of hanwoo (Korean native cattle beef) 41 restaurants (2004), 80 restaurants (2005), and 108 restaurants (2007) that diary cattle and imported cattle were sold as hanwoo (29%, 30%, and 10% respectively).

They requested for an analysis after randomly choosing 94 restaurants with a floor area of between 200㎑ and 300㎑ that have hanwoo on their menu. The analysis showed that 7.4%, or seven of the restaurants falsely labeled and sold beef other than hanwoo.

Among them, four restaurants acknowledged that they sold the wrong kind of beef, while three of them submitting hanwoo receipts and beef grade certificates and requested the administration office to find out by whom or where it was falsely labeled in the distribution process. Selling dairy cattle beef as hanwoo is an important issue that should be addressed, and it particularly came as a shock because all the restaurants involved are designated as model restaurants that should set a role model in all aspects for other restaurants

β—‹ Samples Purchased: October 23~October 26, 2008

β—‹ Analysis Period: October 30~November 14, 2008

β—‹ Survey Targets: 80 model restaurants among 270 restaurants in Seoul with a floor space of between 200㎑ and 300㎑ selling hanwoo, and 14 ordinary restaurants for a total of 94 restaurants.

β—‹ Analyzed by: Animal Genomics and Bioinformatics Division, National Institute of Animal Science

 

β–£ Analysis Results

The YWCA conducted this survey in September this year by visiting 80 model restaurants and 14 ordinary restaurants that have hanwoo on their menu, and the survey involved sampling and analysis of beef from the restaurants. The results are shown in Table 1. Among the samples purchased from the 94 restaurants, 87 samples (92.6%) were hanwoo while seven (7.4%) were found to be beef from dairy cattle. The YWCA submitted reports on three occasions in 2004 (12 of 41 restaurants, 29%), 2005 (24 of 80 restaurants, 30%), and 2007 (11 of 108 restaurants, 10%), that some restaurants sell imported or dairy cattle beef as hanwoo. The recent survey showed that dairy cattle beef is still sold as hanwoo at restaurants.

The seven restaurants that sold dairy cattle beef as hanwoo are Neutinamu in Songpa-gu (Rib Eye, Sample No. 5), Donhui (Rib Eye, Sample No. 9), Jejuchon (Sirloin, Sample No. 61), Bukgyeong Daebanjeom (Tangsuyuk, Sample No. 62), and Podocheong (Sirloin, Sample NO. 69) in Songpa-gu, Mapo Sogeum Gui (Rib Eye, Sample No. 44) in Dobong-gu, and Geumgangsan Sutbul Galbi (Sirloin, Sample No. 48) in Gangbuk-gu.

Among them, three restaurants including Mapo Sogeum Gui (Seongbuk-gu), Bukgyeong Daebanjeom (Songpagu), and Jejuchon (Songpa-gu) submitted the hanwoo receipts and grade certificates they have received from the distributor to the administration office and requested for an origin tracing. Four restaurants including Neutinamu, Donhui, and Podocheong in Songpa-gu as well as Geumgangsan Sutbul Gui in Gangbuk-gu acknowledged that they have been selling the wrong kind of beef.

Selling dairy cattle beef as hanwoo is an important issue that cannot be overlooked, and it particularly came as a shock because all the restaurants surveyed (one of them is scheduled to be designated as a model restaurant at the end of December 2008) are designated as model restaurants that should set a role model in all aspects for other restaurants.

One of the restaurants deceived customers by selling the wrong kind of beef and even gave receipts printed hanwoo to customers.

Some restaurants still selling imported beef and Korean dairy cattle as hanwoo is an indication that we the current COO (Country-of-Origin) labeling shouldn’t be limited to simply relying on restaurants to label hanwoo and checking the origin certificates issued by beef distributors. We need to take more active measures to ensure that hanwoo is really hanwoo, such as conducting regular DNA analysis. To ensure early implementation of the COO labeling, the administration office must strengthen management, and restaurant owners must understand the necessity of labeling the origin and accurately label the origin and types.

 

 

β–£ Problems and Proposals

The problems and proposals that were identified and developed based on the survey results are as follows:

1) More accurate labeling of origin of beef by restaurants and voluntary compliance to COO labeling.

*     The analysis results showed that some restaurants still label the false origin of beef. COO labeling is a prerequisite to protect livestock farmers, ensure food safety for consumers, and preserve people’s rights to be healthy, and it’s necessary to satisfy consumers’ right to know and realize transparency in livestock distribution for end customers.

*     Also, restaurant owners must understand the necessity for COO labeling and accurately label the origin of beef before they are inspected by the administration office, so that consumers don’t have to suffer from false labeling.

2) Government offices in charge of inspection must strengthen the management and inspection of illegal distribution and impose more severe penalties.

*     Beef suppliers and distributors as well as restaurants must be managed and inspected more strictly.

*     More active and strong measures must be taken to ensure safer and reliable hanwoo for consumers, such as a regular DNA analysis must be conducted on meat sold at restaurants in addition to document management in the distribution stage.

*     The government must stamp out illegal distribution and consumer deception such as false labeling, and establish fair trade in order to ensure the benefits of consumers and farmers.

3) Mandatory COO labeling by distributors (retailers).

*     The survey showed that although most distributors issue receipts printed with the country of origin, most restaurants do not check the origin of country and types of product printed on the receipts when they receive the products. Restaurants don’t request for receipts printed with the country of origin even when they were given a receipt without the country of origin. Since it’s not possible to trace the origin of the beef when it’s falsely labeled, mandatory issuance of receipts with the country of origin is required.

4) Ensure transparent distribution through early implementation of origin tracing system for imported livestock products and grading system for imported meat.

*     A grading system for imported meat must be implemented as well. Just like in the case of hanwoo grading system, consumers’ rights to choose the meat after checking the grade and price must be protected.

 

 

Results of Hanwoo DNA Analysis

Gu

Sample No.

Model/Ordinary Restaurant

Restaurant Name

Menu

Result

Songpa-gu

1

Model

Ubadonba

Fresh Sirloin

Hanwoo

2

Ildong Hongcheonggol Hwaro Gui

Sirloin

Hanwoo

3

Yangcheoltong

Rib Eye

Hanwoo

4

Sohojeong

Sirloin

Hanwoo

5

Neutinamu
(To be designated as a model restaurant in December 2008)

Rib Eye

Dairy Cattle

6

Byeokje Galbi

Hanwoo Bulgogi

Hanwoo

7

Durebak Hanwoochon

Rib Eye

Hanwoo

8

Sangdaewon

Hanwoo Bulgogi

Hanwoo

9

Donghui

Rib Eye

Dairy Cattle

Mapo-gu

10

/

Mapo Sottukkeong

Chadolbaki

Hanwoo

11

Model

Pungnyeon Galbi

Jumulleok

Hanwoo

12

Arirang

Fresh Sirloin

Hanwoo

13

Mapo Wang Galbi /100 Million Won Reward

Seasoned Galbi

Hanwoo

14

Mapo Wonju Jumulleokjip Byeolgwan

Jumulleok

Hanwoo

15

Jangju Hanwoo Maeul

Thin Skirt

Hanwoo

16

Bonto Sutbul Galbi

Inner Sirloin

Hanwoo

17

/

Seokyangjip

Jumulleok

Hanwoo

18

Model

Wonjo Dalgurijip

Jumulleok

Hanwoo

19

/

Jirisan Chamsut Hwaro Gui

Rib Eye

Hanwoo

Yangcheon-gu

21

Model

Gwangyang Bulgogi

Fresh Sirloin

Hanwoo

22

Ssarigol

Fresh Sirloin

Hanwoo

Guro-gu

23

/

Idong Wang Galbi

Sirloin

Hanwoo

24

Model

Oryu Hoegwan

Rib Eye

Hanwoo

Yangcheon-gu

25

Daega Gamasot

Fresh Sirloin

Hanwoo

Seongdong-gu

26

/

Hanwoo Geosechon

Fresh Sirloin

Hanwoo

27

Model

Jeonju Bonga Yeongyang Dolsotbap

Sirloin

Hanwoo

28

Hanwoobang

Rib Eye

Hanwoo

29

Bulnan Beoseotjip

Fresh Sirloin

Hanwoo

30

/

Mapo Galbi Saengdeungsim

Fresh Sirloin

Hanwoo

31

Model

Ihwajeom Seolleongtang

Fresh Sirloin

Hanwoo

Gangnam-gu

32

Model

Yangsanbak Naengmyeon (Hanwoo Gohyang)

Fresh Bulgogi

Hanwoo

33

Gomsine

Fresh Sirloin

Hanwoo

34

Daehan Minguk (Rep. of Korea)

Seasoned Galbi

Hanwoo

35

Dongguljip

Rib Eye

Hanwoo

36

Andong Minsok Hanwoo

Mushroom Fresh Bulgogi

Hanwoo

37

Jenjen

Chadol

Hanwoo

38

/

Chunha Chudong Food Ville

Seasoned Bulgogi

Hanwoo

39

/

Cheongsan Uga

Seasoned Bulgogi

Hanwoo

40

/

Jinmi Eonyang Bulgogi

Eonyang Bulgogi

Hanwoo

41

Model

Hyeondae Sikdang (Restaurant)

Sirloin

Hanwoo

42

/

Mongtungi

Fresh Sirloin

Hanwoo

43

Model

Bak Daegam Daek

Fresh Rib Meat

Hanwoo

Dobong-gu

44

Model

Mapo Sogeum Gui

Rib Eye

Dairy Cattle
(Requested for origin tracing)

45

Gampo Myeonok

Fresh Sirloin

Hanwoo

46

Sutbul Sarang

Sirloin

Hanwoo

Gangbuk-gu

47

Geumho Galbi

Sirloin

Hanwoo

48

Geumgangsan Sutbul Galbi

Sirloin

Dairy Cattle

Jung-gu

49

Seokcheon

Jumulleok

Hanwoo

50

Serim

Fresh Sirloin

Hanwoo

51

Nosa Bongga Arirang

Wang Fresh Galbi

Hanwoo

52

Eunhaeng Namujip

Hanwoo Sirloin

Hanwoo

53

Mini Mani

Sirloin

Hanwoo

54

Myeongwon

Fresh Galbi

Hanwoo

55

Gwanggaeto

Fresh Sirloin

Hanwoo

56

Hanchang Garden

Rib Eye

Hanwoo

57

/

Namgang

Jumulleok

Hanwoo

58

Model

Jingogae

Seasoned Bulgogi

Hanwoo

Yangcheon-gu

59

/

Ubang Galbi Bossam

Rib Eye

Hanwoo

Songpa-gu

60

Model

Jin Suwon Galbi

Fresh Sirloin

Hanwoo

61

Jejuchon

Sirloin

Dairy Cattle
(Requested for origin tracing)

62

Bukgyeong Daebanjeom

Tangsuyuk

Dairy Cattle
(Requested for origin tracing)

63

Seokkeone

Tenderloin/28

Hanwoo

64

Sarangchae

Hanwoo Bulgogi

Hanwoo

65

Gungjeon Garden

Fresh/Rib Eye

Hanwoo

66

Seokchon Yetteo

Fresh Sirloin

Hanwoo

67

Chamsut Galbi Sarang

Rib Eye

Hanwoo

68

Janchinal

Sirloin

Hanwoo

69

Podocheong (Butcher Shop-Restaurant)

Sirloin

Dairy Cattle

70

Hanguk Gwan

SirloinJumulleok

Hanwoo

71

Gobaksa Chaltteok Saenggogi

Chaltteok Sirloin

Hanwoo

Seocho-gu

72

Model

Jinsang (Shabu Shabu)

Shabu Shabu

Hanwoo

73

Pyeongchang Hanwoogol

Sirloin

Hanwoo

74

Arirang Hanwoo Jeongyuk Sikdang

Seasoned Bulgogi

Hanwoo

Mapo-gu

75

Model

Hanguk Gwan

Fresh Galbi Meat

Hanwoo

76

Sinssi Hwaro

Fresh Sirloin

Hanwoo

77

Seogyo Garden

Fresh Sirloin

Hanwoo

78

Gohyangjip Galbi

Fresh Sirloin

Hanwoo

79

Hwau Myeongga

Grilled Bulgogi

Hanwoo

80

Samho Sutbul Galbi

Fresh Sirloin

Hanwoo

81

Jangwidong Yuseongjip

Fresh Sirloin

Hanwoo

Jungrang-gu

82

/

Unhyeongung

Fresh Sirloin

Hanwoo

Gangnam-gu

83

Model

Maro Hwajeok

Gwangyang Bulgogi

Hanwoo

84

Hangukchon

Seasoned Galbi

Hanwoo

85

Geumsu Gangsan

Seasoned Galbi

Hanwoo

86

Damsowon

Rib Meat

Hanwoo

87

Sanoe Hanwoo Maeul (Seolwon Mokjang)

Chadolbaki

Hanwoo

88

Sodamgol

Fresh Sirloin

Hanwoo

Yeongdeungpo-gu

89

Imjingang Hanwoo Maeul (Seolwon Mokjang)

Sirloin

Hanwoo

90

Ido Sikdang

Fresh Sirloin

Hanwoo

91

Jangsuchon

Rib Eye

Hanwoo

92

Mugunghwa

Fresh Sirloin

Hanwoo

93

Hanwoo Maeul

Mushroom Bulgogi

Hanwoo

94

Eunseong Hoegwan

Fresh Sirloin

Hanwoo

95

/

Hanwoo Gwan

Fresh Sirloin

Hanwoo

β–Ά Information and Person in Charge: Jeong Yong-hui, Deputy Chief, Seoul YWCA (02-3705-6064)



#701, Seoul YWCA, 1-1, Myeongdong 1-ga, Jung-gu, Seoul, (Postal code: 100-021)
  TEL 82-2-774-4050   FAX 82-2-774-4090   E-mail: sohyub@consumer.or.kr