The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Hanwoo Usage Survey and Menu Development using Lean Cut Hanwoo for Restaurants

외식업체 한우 이용 실태조사를 통한 저지방 부위 한우 이용 메뉴 개발

  • Jeong, Hee-Sun (Major in Traditional Dietary Life Food, Graduate School of Professional Studies Traditional Culture and Arts, Sookmyung Women's University) ;
  • Joo, Nami (Dept. of Food & Nutrition, Soomkyung Women's University) ;
  • Yoon, Ji-Young (Dept. of Le Cordon Bleu Hospitality Management, Sookmyung Women's University)
  • 정희선 (숙명여자대학교 전통문화예술대학원 전통식생활문화전공) ;
  • 주나미 (숙명여자대학교 식품영양학과) ;
  • 윤지영 (숙명여자대학교 문화광광학부 르꼬르동블루 외식경영전공)
  • Received : 2014.07.09
  • Accepted : 2014.08.13
  • Published : 2014.08.30
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Abstract

The purpose of this study was to analyze Hanwoo usage in restaurants and to develop menus of lean cut Hanwoo. Restaurant served customers Hanwoo menus, with the exception of broiled or roasted meat, mainly to provide various menus to customers (4.14), due to customer needs (3.87) and utilizing stocks (3.59). On the other hand, the reason for not providing Hanwoo menus, with the exception of broiled or roasted meat was manpower shortage (3.63), lack of popularity (3.58), low profit (3.29), preservation of Hanwoos' original flavors (3.28) and complex cooking methods (3.22). Concomitantly, the restaurant owners' intentions to apply new menus with lean cut Hanwoo was 73.4%, showing an interest in developing new menus and recipes using lean cut Hanwoo suitable to the changing owner awareness of customer health and trends. This study has established a standard for developing cooking methods and developed menus according to classified recipes for lean cut Hanwoo, based on the survey of restaurants' current status of using Hanwoo and the owners' opinions. 20 menus using lean cut Hanwoo (rump or shank) were developed by $1^{st}$ and $2^{nd}$ cooking experiments, and in-depth interview of experts-groups. Of these, 12 menus suitable for the restaurant were finally selected based on the results of consumer's evaluation using JARS. Structured recipe flow diagram and recipe instructions were developed for future semi-processed or processing foods. Diverse recipe methods using lean cut Hanwoo were obtained from the study, however aggressive public relations work is required for promoting the developed menus.

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References

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