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

○ Samples Purchased: October 23~October 26, 2008

○ Analysis Period: October 30~November 14, 2008

○ 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.

○ Analyzed by: Animal Genomics and Bioinformatics Division, National Institute of Animal Science

▣ 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.

▣ 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

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