Emart Differentiates Hanwoo Through Wet Aging and Tenderizing Technologies

[Asia Economy Reporter Seungjin Lee] Emart is expanding its Hanwoo wet-aging products to differentiate its grocery offerings.

On the 29th, Emart announced that it will expand its Hanwoo wet-aging products, which previously only included sirloin and striploin, to eight types including skirt meat, chuck flap tail, outside skirt, apron meat, as well as less preferred cuts such as brisket point and front leg meat.

Notably, brisket point and front leg meat, which are low in fat and mainly consumed for soups and bulgogi, have been reinvented for grilling through wet-aging and tenderizing techniques.

Wet-aging is a method of vacuum-sealing meat and aging it at a controlled temperature for a certain period to enhance its flavor. Tenderizing involves piercing the meat with iron needles to tear muscle fibers, making the texture softer.

Emart observed an increasing demand for grilling cuts that allow customers to enjoy the original taste of Hanwoo beef, and developed brisket point and front leg meat for grilling at affordable prices. In fact, Emart’s customer sales data showed that the proportion of grilling cuts such as Hanwoo sirloin, tenderloin, and striploin rose from 43% in 2018 to 48% in 2019.

Meanwhile, to celebrate the expansion of Hanwoo wet-aging products, Emart will offer a 30% discount on all wet-aging Hanwoo items from July 30 to August 5 for Shinsegae Point members upon verification. The discounted prices for grade 1 cuts are 4,550 KRW per 100g for brisket point and front leg meat, 7,910 KRW for sirloin, 9,800 KRW for striploin, 8,960 KRW for chuck flap tail, and 9,660 KRW for skirt meat.

This content was produced with the assistance of AI translation services.