Taste and Texture of Low-Grade, Less-Preferred Meat Revived with 'AI & Deep-Aging'
- Deeplant
- Sep 29, 2025
- 2 min read
The Ministry of Agriculture, Food and Rural Affairs announced on the 29th that it has selected Deep.Plant as the 64th "A-Venture," a designation for outstanding venture and startup companies in the agri-food sector.
Deep.Plant is a startup with a patented aging technology that uses Artificial Intelligence (AI) and a physical processing method called "deep-aging" to enhance the taste and texture of even low-grade and less-preferred cuts of meat.
Deep.Plant has built a database for each cut of Handon (Korean pork) and Hanwoo (Korean beef), tracking data over time including changes in tenderness, flavor, fat and protein content, amino acid levels, and pH levels. Through AI, the company analyzes and predicts how taste and texture will change with aging.
Based on this analyzed meat data, the 'deep-aging' process—a physical treatment combining water pressure, ultrasound, and water temperature—activates the meat's proteolytic enzymes. The company explains that this allows them to control the aging process to optimize the meat's flavor.
Deep.Plant supplies meat aged through this process to various distribution channels, including major domestic distributors, supermarkets, home shopping networks, and restaurants. Last year, the company participated in 'SWITCH Slingshot,' Asia's largest startup event held in Singapore, and was selected as one of the Top 50 companies out of over 4,700 participants.
"The biggest problem in the current meat industry is that low-grade and less-preferred cuts go unconsumed," said Kim Cheol-beom, CEO of Deep.Plant. "Through our technology, we will make it possible to healthily consume tougher, low-fat grades and cuts, thereby contributing to a sustainable meat industry."
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