'Deep.Plant,' Which Revives the Texture of Low-Grade Meat, Selected as an A-Venture

Equipment owned by Deep.Plant Inc., selected as the 64th A-Venture of the month. / Photo courtesy of the Ministry of Agriculture, Food and Rural Affairs

The Ministry of Agriculture, Food and Rural Affairs announced on the 29th that it has selected Deep.Plant Inc. as the 64th 'A-Venture' of the month.

Deep.Plant is a startup with a patented aging technology that uses artificial intelligence and a physical processing method called 'deep-aging' to revive the taste and texture of even low-grade and less-preferred cuts of meat. The company builds a database for each cut of Handon (Korean pork) and Hanwoo (Korean beef), including data on tenderness, changes in taste, fat and protein content, amino acid content, and pH levels over time. It also uses artificial intelligence to analyze and predict quality aspects like taste and texture as the meat ages.

Based on the analyzed meat data, the meat undergoes a physical processing treatment (the deep-aging technology) that combines water pressure, ultrasound, and water temperature. This process activates the meat's proteolytic enzymes, making it possible to control the aging to optimize the meat's flavor.

Deep.Plant supplies the aged low-grade and less-preferred cuts of meat through various distribution channels, including large domestic distributors, supermarkets, home shopping networks, and restaurants.

Last year, the company participated in 'SWITCH Slingshot' in Singapore, Asia's largest startup event, and was ranked among the Top 50 out of over 4,700 participating startups.

"We will strive to make it possible to healthily consume tougher, low-fat grades and cuts of meat, thereby contributing to a sustainable meat industry," said Kim Cheol-beom, CEO of Deep.Plant.