Located in Asan, Chungnam, ‘Yeonginsan Korean Beef’ is a busy place, especially when it comes to trimming ribs for stews, which needs careful removal of fat to enhance their quality.
In the Yeonginsan Korean Beef processing center in Asan, Chungnam, workers are busily preparing ribs for stew as the Lunar New Year approaches. The ribs are cut into appropriate serving sizes, neatly stacked on worktables, and intricately trimmed of any excess fat with knives.
Lee Mun-jong, the director of Yeonginsan Korean Beef with 20 years of experience in Korean beef boning and shaping, said, “During the period leading up to the Lunar New Year, there’s a high demand for stew ribs, keeping workers extremely busy. Regardless of how busy we get, the quality of the product heavily depends on how meticulously the fat is removed, so we put a lot of care into it.” After the trimming, the ribs are vacuum-packed in 1kg units, allowing them to be refrigerated for one to two months at home.
Established in 2015, Yeonginsan Korean Beef handles over 90% of its production with “migeongsan” Korean beef, which refers to female cows that have never been pregnant. The company specializes in processing and selling beef from cows less than 60 months old.
Yeonginsan Korean Beef not only processes raw meat through boning and shaping but also prepares retail cuts for sale online and in its own direct-managed stores, maintaining a consistent production and sales system. This approach, the company claims, gives it a price advantage over other meat processing companies. CEO Hwang O-soon explained, “We acquire high-grade beef through auctions, process it with meticulous fat trimming at our HACCP-certified center, and commercialize the product with the latest packaging equipment to provide top quality to customers. We are building trust with customers through both quality and price.”
The reason Yeonginsan Korean Beef focuses on female Korean beef is that it believes the unique flavor is superior to that of the more common castrated beef. CEO Hwang noted, “Cows less than 60 months old don’t have the tough muscle typical of Korean beef; instead, they have a tender texture and a rich, savory flavor that is intensified the more it’s chewed, appealing to those who truly wish to enjoy Korean beef.”