| 1. Cull cow performance trial |
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Feeding start date: July 2024
GLZ supplementation: 50g/ day |
| Official carcass data provided by National Institute for Animal Quality Evaluation
Analysis supervised by former director of livestock division, Jeonnam Province (Bae, Youn Hwan)
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| 1. Performance |
| Items |
2024 |
2025 |
Change 25/24 |
2026 |
Change 26/24 |
| Marketing Age |
50.9 mo |
55 mo |
|
53 mo |
|
| No of cull |
15 |
16 |
|
6 |
|
| Live Wt(Kg) |
593 |
691 |
99.7% |
826 |
119% |
| Carcass Wt (kg) |
418 |
411 |
98% |
476 |
114% |
| 1++ Grade (%) |
20% (3hd) |
38% (6 hd) |
190% |
50% 3 hd |
250% |
| Grade 1 or Higher |
87%(13hd) |
94%(15 hd) |
108% |
100%6 hd |
115% |
| A+B Yield (%) |
53%(8 hd) |
69%(11 hd) |
130% |
75% 4 hd |
141% |
| Ribeye Area (cm²) |
92.7 |
90.9 |
98% |
101.3 |
109% |
| Backfat Thickness (mm) |
15.1 |
16.4 |
109% |
17 |
113% |
| Marbling Score |
5.4 |
5.9 |
109% |
7.7 |
143% |
| Yield Index |
60.3 |
59.9 |
99% |
60.5 |
100.33% |
| Price per Head (KRW 1,000) |
7,440 |
7,713 |
104% |
9,867 |
133% |
|
| * Meat quality grade 1++, 1+, 1, 2, 3 * Meat yield grade A,B,C |
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| 2. Fatty Acid Profile Comparison |
| Item |
Commodity Beef |
USDA Prime Beef |
Glycozyme Cull Cow Beef |
| Oleic Acid (C18:1) |
38–45% |
45–52% |
48–50% |
| Saturated Fatty Acid (SFA) |
47–52% |
42–48% |
43–45% |
| UFA |
48–53% |
52–58% |
55–57% |
| MUFA |
45–50% |
50–56% |
53–55% |
| PUFA |
2–4% |
2–3% |
1.7–1.8% |
| UFA/SFA Ratio |
0.95–1.15 |
1.15–1.35 |
1.22–1.32 |
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| 3. Amino Acid Profile Comparison |
| Amino Acid |
Commodity Beef (%) |
USDA Prime Beef (%) |
Glycozyme Cull Cow Beef (%) |
Flavor / Nutritional Meaning |
| Glutamic Acid |
~2.1 |
2.4–3.0 |
2.33–2.94 |
Umami / savory flavor |
| Aspartic Acid |
1.3–1.5 |
1.6–2.3 |
1.32–1.75 |
Flavor enhancement |
| Alanine |
0.8–1.0 |
1.1–1.6 |
0.88–1.18 |
Mild sweetness |
| Glycine |
0.7–0.9 |
1.2–1.6 |
0.71–1.22 |
Sweet / broth-like flavor |
| Lysine |
1.2–1.4 |
1.5–2.2 |
1.29–1.67 |
Protein quality |
| Leucine |
1.1–1.3 |
1.4–2.1 |
1.21–1.55 |
Essential amino acid |
| Isoleucine |
0.6–0.7 |
0.8–1.2 |
0.62–0.81 |
Muscle protein quality |
| Valine |
0.6–0.8 |
0.9–1.3 |
0.59–0.80 |
Nutritional value |
| Arginine |
0.8–1.0 |
1.2–1.7 |
0.88–1.27 |
Metabolic function |
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| 4. Estimated Amino Acid Quality Comparison |
| Item |
Commodity Beef |
USDA Prime Beef |
GLZ Cull Cow Beef |
| Estimated Amino Acid Score |
105–120 |
120–135 |
120–132 |
| Flavor Amino Acid Density |
Moderate |
High |
High |
| Essential Amino Acid Density |
Standard |
High |
Moderate–High |
| Premium Flavor Potential |
Moderate |
Very High |
High |
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| 5. Overall evaluation |
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Glycozyme-fed cull cows showed significant improvements in marbling, premium grade ratio, carcass value, and flavor-related fatty acid profiles, including higher oleic acid and unsaturated fat levels. These results suggest that low-value cull cows may potentially be upgraded into higher-value premium beef while maintaining stable carcass yield efficiency.
From a U.S. industry perspective, this is important because millions of cull cows enter low-value beef markets each year despite growing demand for premium beef.
If similar effects are achieved in steers and heifers, even greater improvements in meat quality, feed efficiency, and profitability may be possible, potentially creating a major impact on the cattle industry and supporting a new “Affordable Premium Beef” category positioned between commodity beef and ultra-premium Wagyu-style beef. |
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