U.S. Beef Highlighted During ‘Delivery Week’ Promotion in South Korea

USMEF supported a dozen craft burger restaurant chains in South Korea by developing in-store and online promotional materials while offering discounts for consumers who ordered delivery of burgers made with U.S. beef.

 

Funded by the Texas Beef Council, the “Delivery Week” activity ran through June 8 and featured special paper bags for U.S. beef burgers, which could be ordered through restaurant delivery apps. A flier offering information on U.S. beef and a disposable hand sanitizer dispenser were also included with each order.

 

“Amid the ongoing coronavirus pandemic, food delivery in Korea has seen dramatic growth, as people stay at home to social distance and rely on restaurant-to-consumer service for their meals,” said Jihae Yang, USMEF director in South Korea. “Since the outbreak began in mid-February, staying at home has proven to be a challenge for many – regardless of how small or how large a family is. The convenience of searching, ordering and paying for their food all on one platform is saving time and providing safety.”

 

Yang pointed to statistics from the Korea Fair Trade Commission, which reported that the number of users of food delivery apps in the country increased from 870,000 in 2013 to 25 million in 2019. Those numbers indicate that, even prior to the COVID-19 outbreak, roughly one out of every two Koreans was using a food delivery app. According to Baemin, Korea’s largest food delivery app, its year-over-year orders in 2020 increased by more than 60% in February, March and April.

Video: Evolution of Beef Cattle Farming

The Clear Conversations podcast took to the road for a special episode recorded in Nashville during CattleCon, bringing listeners straight into the heart of the cattle industry. Host Tracy Sellers welcomed rancher Steve Wooten of Beatty Canyon Ranch in Colorado for a wide-ranging discussion that blended family history and sustainability, particularly as it relates to the future of beef production.

Sustainability emerged as a central theme of the conversation, a word that Wooten acknowledges can mean very different things depending on who you ask. For him, sustainability starts with the soil. Healthy soil produces healthy grass, which supports efficient cattle capable of producing year after year with minimal external inputs. It’s an approach that equally considers vegetation, animal efficiency, and long-term profitability.

That philosophy aligned naturally with Wooten’s involvement in the U.S. Roundtable for Sustainable Beef, where he served as a representative for the Colorado Cattlemen’s Association. The roundtable brings together the entire beef supply chain—from producers to retailers—along with universities, NGOs, and allied industries. Its goal is not regulation, Wooten emphasized, but collaboration, shared learning, and continuous improvement.