System and method for distributing aged meat

Abstract

The present invention relates to a system and a method for distributing aged meat and, more specifically, to a system and a method for distributing aged meat, which are capable of providing optimal aged meat to consumers by custom-aging meat according to the type, part, and thickness, freezing the meat by means of a customized freezing technique, distributing the frozen meat to retailers or consumers, and thawing the frozen meat by means of a thawing technique suitable for the type, part, and thickness of the meat and the freezing technique.

Description

Aged meat distribution system and distribution method

[0001] The present invention relates to a distribution system and distribution method for aged meat, and more particularly, to a distribution system and distribution method for aged meat, which can provide optimal aged meat to consumers by custom-aging meat according to type, part, and thickness, applying a customized freezing technique to freeze the meat, distributing the meat to retailers or consumers, and thawing the meat using a thawing technique appropriate to the type, part, and thickness of the meat and the corresponding freezing technique.

[0002] In general, aged meat is meat from livestock that has been stored for a certain period of time or has been preserved using a special storage technique to enhance the taste, aroma, and texture, tenderize the meat, and increase the free amino acids that provide savory flavor.

[0003] The aging techniques for these aged meats can use various natural or artificial aging techniques, and the artificial techniques include physical and chemical methods.

[0004] Meanwhile, there is a problem that the time it takes for aged meat aged through a certain aging technique to be distributed to the market and sold to consumers cannot be predicted, and there is a high risk that the quality of the finished aged meat will deteriorate during this process.

[0005] Therefore, to ensure that the quality of aged meat is not deteriorated as much as possible during the distribution process after aging, customized aging techniques, freezing techniques, and thawing techniques are required for each type, part, and thickness of meat.

[0006] In addition, although technologies for controlling the degree of maturation or maturation time of meat using microwaves and other methods have been developed, freezing and thawing technologies to prevent spoilage or maintain the taste of aged meat during distribution have not yet been provided in accordance with maturation technologies.

[0007] Accordingly, the present invention is intended to solve the problems of the prior art as described above, and provides an aged meat distribution system and distribution method capable of distributing aged meat in an optimal state, which comprises a meat part classification unit for classifying meat by part, a thickness classification unit for classifying the meat classified by the meat part classification unit by thickness, an aging unit for aging the meat classified by the meat part classification unit and the thickness classification unit by a aging technique matched to the part and thickness, a freezing unit for freezing the aged meat by part and thickness by a freezing technique matched to the part and thickness, a delivery unit for delivering the meat frozen by part and thickness to a user, and a thawing unit for thawing the delivered meat frozen by part and thickness by a thawing technique matched to the part and thickness.

[0008] The tasks of the present invention are not limited to the tasks mentioned above, and other tasks not mentioned will be clearly understood by those skilled in the art from the description below.

[0009] In order to solve the above-described problem, the present invention provides an aged meat distribution system comprising a meat part classification unit that classifies meat by part, a thickness classification unit that classifies the meat classified in the meat part classification unit by thickness, a maturation unit that ages the meat classified in the meat part classification unit and the thickness classification unit by a maturation technique matched to the part and thickness, a freezing unit that freezes the aged meat by part and thickness by a freezing technique matched to the part and thickness, a delivery unit that delivers the meat frozen by part and thickness to a user, and a thawing unit that thaws the delivered meat frozen by part and thickness by a thawing technique matched to the part and thickness.

[0010] In addition, the present invention is characterized by further including a meat type classification section for classifying the meat by type.

[0011] In addition, the freezing unit is classified into a first freezing unit, a second freezing unit, and a third freezing unit according to the freezing technique, and one of the first freezing unit, the second freezing unit, and the third freezing unit is determined according to the portion and thickness.

[0012] In addition, the thawing section is classified into a first thawing section, a second thawing section, and a third thawing section according to the thawing technique, and one of the first thawing section, the second thawing section, and the third thawing section is determined according to the part and thickness and the type of the frozen section.

[0013] In addition, the present invention provides a method for distributing aged meat, characterized in that it comprises a meat part classification step of classifying meat by part, a thickness classification step of classifying the meat classified in the meat part classification step by thickness, a maturing step of maturing the meat classified in the meat part classification unit and the thickness classification unit by a maturing technique matched to the part and thickness, a freezing step of freezing the aged meat by part and thickness by a freezing technique matched to the part and thickness, a delivery step of delivering the meat frozen by part and thickness to a user, and a thawing step of thawing the delivered meat frozen by part and thickness by a thawing technique matched to the part and thickness.

[0014] According to the distribution system and distribution method of aged meat according to the present invention, the following effects are achieved.

[0015] First, it has the advantage of being able to maintain the taste and aroma of aged meat for a long time by providing a customized aging technique according to the type, part, and thickness of meat and providing the optimal freezing technique that matches the customized aging technique according to the type, part, and thickness.

[0016] Second, by providing a customized thawing technique for each type, cut, and thickness of meat suitable for the customized freezing technique, there is also the advantage of being able to maintain the taste and aroma of the aged meat at the time of aging regardless of the freezing period, i.e., distribution period.

[0017] Third, there is also the advantage of allowing stores and consumers to conveniently cook aged meat by providing appropriate delivery according to freezing techniques.

[0018] The effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

[0019] Figure 1 is a diagram showing the overall configuration of a matured meat distribution system according to the present invention.

[0020] Figure 2 is a flow chart of a distribution system for aged meat according to the present invention.

[0021] Figure 3 is a drawing showing an example of thickness and shape (size) according to meat part of the aged meat distribution system according to the present invention.

[0022] Figure 4 is a drawing showing an embodiment of a distribution system for aged meat according to the present invention.

[0023] Figure 5 is a flow chart of a method for distributing aged meat according to the present invention.

[0024] The advantages and features of the present invention, and the methods for achieving them, will become clearer with reference to the embodiments described in detail below together with the accompanying drawings. However, the present invention is not limited to the embodiments disclosed below and may be implemented in various different forms. These embodiments are provided only to ensure that the disclosure of the present invention is complete and to fully inform those skilled in the art of the scope of the invention, and the present invention is defined only by the scope of the claims. Like reference numerals designate like elements throughout the specification.

[0025] The sizes and shapes of components depicted in the drawings attached to this specification may be exaggerated for clarity and convenience of explanation. It should be noted that identical components are sometimes depicted with the same reference numerals in each drawing. Furthermore, detailed descriptions of functions and structures of known technologies that may unnecessarily obscure the gist of the present invention may be omitted.

[0026] The terminology used herein is used to describe specific embodiments and is not intended to limit the present invention. As used herein, the singular form may include the plural form unless the context clearly dictates otherwise. Furthermore, whenever a part of this specification is referred to as "comprising" a component, this means that it may also include other components, unless otherwise specifically stated.

[0027] When a component is referred to as being "connected" or "connected" to another component, it should be understood that it may be directly connected or connected to that other component, but that there may be other components in between. Conversely, when a component is referred to as being "directly connected" or "connected" to another component, it should be understood that there are no other components in between. Other expressions used to describe relationships between components should be interpreted similarly.

[0028] The terms "top," "bottom," "upper surface," "lower surface," or "upper" and "lower surface" as used herein are used to distinguish the relative positions of components. For example, for convenience, the upper surface in a drawing may be referred to as "upper surface" and the lower surface in the drawing as "lower surface." In practice, the upper surface may be referred to as "lower surface" and the lower surface as "upper surface" without departing from the scope of the present invention.

[0029] Terms containing ordinal numbers, such as "first," "second," etc., described herein may be used to describe various components; however, these components are not limited by these terms. These terms are merely used to distinguish each component from another, and are not limited by the manufacturing order. Furthermore, the names may not be consistent between the detailed description of the invention and the claims.

[0030] All terms, including technical or scientific terms, used herein, unless otherwise defined, have the same meaning as commonly understood by those of ordinary skill in the art to which this invention pertains. Terms defined in commonly used dictionaries should be interpreted as having a meaning consistent with their meaning in the context of the relevant technology, and shall not be interpreted in an idealized or overly formal sense unless explicitly defined herein.

[0031] Hereinafter, the present invention will be described with reference to drawings to explain a distribution system and distribution method for aged meat according to one embodiment of the present invention.

[0032] FIG. 1 is a diagram showing the overall configuration of a matured meat distribution system according to the present invention, FIG. 2 is a flow chart of a matured meat distribution system according to the present invention, FIG. 3 is a diagram showing an example of thickness and shape (size) according to meat part of a matured meat distribution system according to the present invention, FIG. 4 is a diagram showing an embodiment of a matured meat distribution system according to the present invention, and FIG. 5 is a flow chart of a matured meat distribution method according to the present invention.

[0033] Referring to FIGS. 1 and 2, the aged meat distribution system according to the present invention may include a meat part classification unit (100) that classifies meat by part, a thickness classification unit (200) that classifies the meat classified in the meat part classification unit (100) by thickness, an aging unit (300) that ages the meat classified in the meat part classification unit (100) and the thickness classification unit (200) by a aging technique matched to the part and thickness, a freezing unit (400) that freezes the aged meat by part and thickness by a freezing technique matched to the part and thickness, a delivery unit (500) that delivers the meat frozen by part and thickness to a user, and a thawing unit (600) that thaws the delivered meat frozen by part and thickness by a thawing technique matched to the part and thickness.

[0034] The above meat part classification unit (100) classifies meat by part and may include a part-by-part classification camera (not shown in the drawing) and a part-by-part classification device. The part-by-part classification device may be composed of a plurality of transport conveyors, and when a part is determined by the part-by-part classification camera, the part may be transported to a part-by-part collection unit (not shown in the drawing) where the corresponding part is collected. Of course, the meat part classification unit (100) may also be performed manually, and when performed manually, this may mean that the meat is collected by part in the part-by-part collection unit.

[0035] The above meat may include all types of meat, including beef, pork, lamb, poultry such as chicken, and various types of meat, including goral, deer, and elk, and the classification criteria for each part may differ depending on the type.

[0036] For example, in the case of “beef,” the cuts can be classified into foreleg, hind leg, rump, sirloin, tenderloin, special cuts, etc., and the classification criteria can vary depending on the characteristics or size of the meat.

[0037] A meat type classification unit (not shown in the drawing) may be additionally included prior to the above meat part classification unit (100). The meat type classification unit can distinguish the type of meat, which can be distinguished using an identifier such as a barcode attached to the meat packaging, or the type of meat can be distinguished using a pre-trained artificial intelligence algorithm through the classification camera.

[0038] That is, when meat in packaged or unprocessed form comes in, the classification camera acquires an image based on the shape of the meat, for example, the shape of a whole or half cow, pig, sheep, deer, or poultry, and an artificial intelligence algorithm can be used to classify the type of meat based on the acquired image.

[0039] The above thickness classification unit (200) can classify the meat by thickness. That is, meat classified by part can be further classified by thickness, all meat can be classified only by thickness, or only specific parts can be grouped and separated separately by thickness.

[0040] For example, in the case of "beef," sirloin and tenderloin can be classified by thickness, while forequarters and hindquarters can be classified by size and thickness simultaneously. In other words, there can be two or more classification criteria, such as length and thickness, or width and thickness.

[0041] More specifically, the thickness classification unit (200) can classify the thickness according to the part classified in the meat part classification unit (100). For example, in the case of “sirloin,” it can be classified as “5 cm” thick, “3 cm” thick, etc., and front leg meat, hind leg meat, etc. can be classified as “20 cm or more in length, 5 cm thick,” “20 cm or less in length, 10 cm thick,” etc.

[0042] Meanwhile, since maturing, freezing, and thawing can occur without cutting into specific parts, they can be classified separately by part. Cuts of meat can be classified by part, such as tenderloin, sirloin, foreleg, and rump. Furthermore, each part can be classified by thickness, such as 30cm, 40cm, 50cm, and 60cm. These cuts can then be further divided by thickness.

[0043] In addition, since each part can be cut and aged, frozen, and thawed in the form of cut meat according to its characteristics, in the case of cut meat, there can be cut meat by various parts such as sirloin cut meat, tenderloin cut meat, and rump cut meat, and it can have a thickness such as “3 cm”, “4 cm”, and “5 cm”.

[0044] The above maturation unit (300) can maturate the meat using a maturation technique matched to the criteria for each part and thickness classified in the meat part classification unit (100) and thickness classification unit (200).

[0045] Here, as mentioned above, the standards by part and thickness are based on the taste and flavor of each part of the meat, so an aging technique that can maximize the taste and flavor of the part, such as dry aging, wet aging, water aging, or salt aging, can be used.

[0046] For example, if the user wants a strong flavor and aroma for the sirloin cut, dry aging can be used, and if the user wants a soft flavor and quick aging, wet aging can be used.

[0047] As described above, aging techniques tailored to each cut and thickness can be tailored to the user's specific needs. Furthermore, aging techniques tailored to each type of meat can be used.

[0048] For example, in the case of beef, such as sirloin, tenderloin, ribs, and rump, for sirloin cuts (approximately 30-40 cm), tenderloin cuts (approximately 25-40 cm), ribs cuts (approximately 10 cm), and rump cuts (approximately 30-50 cm), wet aging can be used for sirloin cuts, dry aging for tenderloin, wet aging for ribs, and wet aging for rump cuts, etc. Of course, the aging technique can be changed to reflect the user's desired content, but basically, the aging technique can be matched to each cut.

[0049] In addition, it is possible to produce cut meat with different thicknesses for each part, and aging is carried out by matching the aging technique according to the determined part and thickness. In other words, aging is carried out by dividing by part and thickness. For example, dry aging for 4cm sirloin cut meat, wet aging for 8cm sirloin cut meat, water aging for 4cm tenderloin cut meat, salt aging for 8cm tenderloin cut meat, etc. Different aging techniques can be used for each part and thickness according to the taste and aroma, meat quality, freshness, required period, etc. desired by the user.

[0050] Aging can be selected from dry aging, wet aging, water aging, and salt aging, and temperature, humidity, and airflow can be adjusted according to each part and thickness.

[0051] Dry aging is a method of maturing meat by storing it in a storage facility that can maintain a constant temperature of 1-4 degrees Celsius and humidity of 60-80% for approximately 4-6 weeks. Since the meat is completely exposed to the air and the outer part is dry-aged, the active maturation process directly affected by temperature and humidity results in the interior retaining the meat juices and possessing a rich aroma and flavor. In addition, the moisture content is low, so there is almost no deterioration in meat quality even when stored in the freezer. Meanwhile, dry-aged meats have a loss of up to 40-50% in the dried outer part.

[0052] Wet aging is a method of aging meat by vacuum-sealing it and refrigerating it for two to three weeks for beef and one to two weeks for pork. This process prevents oxidation and moisture loss, gradually breaking down fibrous tissues and tenderizing the meat. Compared to dry aging, it reduces meat weight loss and inhibits microbial growth, reducing the risk of spoilage. This extends the shelf life and increases economic efficiency.

[0053] Water aging is a aging method that involves vacuum-sealing meat in cold brine (1-3 degrees Celsius), which doesn't freeze, for two to three weeks. This process maintains a constant temperature, making it unaffected by external temperature fluctuations. This minimizes temperature fluctuations, allowing for aging two to three times faster than wet aging and reducing juice loss. Furthermore, the high salinity creates buoyancy, preventing juice loss due to gravity.

[0054] Salt aging is a aging method that involves aging meat in salt for 48 to 72 hours at varying temperatures. This process allows the salt to penetrate the meat through osmotic pressure, maximizing protein breakdown. This tenderization process maximizes flavor and freshness. While the exterior dries, unlike dry aging, it also increases moisture content.

[0055] Meanwhile, after maturation is completed according to the maturation technique matched to the type, part, and thickness of meat, it is frozen according to various freezing techniques in the freezing section described later, and when freezing is complete, it is delivered to users such as each store or consumer while maintaining the freezing temperature, and the delivered aged meat is stored while maintaining the freezing temperature, and when used, it is thawed according to various thawing techniques.

[0056] In order to best preserve the various characteristics of aged meat, including the taste of aging, it is necessary to freeze, deliver, and thaw the aged meat so that its physical properties are maintained as much as possible.

[0057] The above freezing unit (400) classifies the aged milk by the meat part classification unit (100) and thickness classification unit (200), and then freezes the aged milk by a freezing technique pre-matched to the aged part and thickness in the maturing unit (300).

[0058] That is, different freezing techniques can be used depending on the part, thickness, or both.

[0059] As will be described later, depending on the freezing technique, it can be divided into multiple freezing sections, and as an example, it can be divided into a first freezing section, a second freezing section, and a third freezing section. Here, the first freezing section can be normal freezing, the second freezing section can be electromagnetic freezing, and the third freezing section can be alcohol brine freezing.

[0060] Any of the above-mentioned freezing sections can be matched based on the type, cut, thickness, or individual classification of the meat described above, but may vary depending on the aging technique, user, or characteristics of the meat. In other words, the matching freezing technique may vary depending on variables such as the type, cut, thickness, aging technique, user preference, and the required period for delivery and thawing.

[0061] As will be described later, for example, for cuts of meat of a certain thickness, a rapid freezing technique called the third freezing section can be used. For cuts of meat of a certain thickness or less, electromagnetic freezing or alcohol brine freezing, i.e., the second or third freezing section, can be used. A freezing technique that reduces the core temperature relatively quickly, preventing tissue cell destruction, and minimizing drip loss can be selected.

[0062] The above delivery unit (500) can deliver frozen meat according to the above-mentioned part and thickness to users such as stores or individuals. The above-mentioned delivery unit (500) may be a refrigerated truck capable of maintaining freezing, and can provide information such as delivery location, delivery time, and temperature distribution during delivery to the server (not shown) of the above-mentioned aged meat distribution system.

[0063] The delivery unit (500) may be equipped with a thermometer and a freezing system to manage the temperature distribution according to the portion and thickness of the frozen meat and the time requested by the user. For example, if user A orders portion A and thickness A to be cooked in 5 hours, the temperature is controlled by the thermometer and freezing system according to portion A, thickness A, and the corresponding time, and the meat is thawed according to the corresponding thawing technique described below according to the corresponding time. Therefore, the delivery unit (500) may include a thawing unit (600) described below.

[0064] The above-mentioned thawing unit (600) thaws frozen meat according to the portion and thickness using a corresponding (matched) thawing technique, respectively, according to the portion and thickness. Accordingly, the above-mentioned thawing unit (600) may include multiple thawing units, and may be composed of, for example, a first thawing unit, a second thawing unit, and a third thawing unit.

[0065] In one embodiment, the first thawing unit may be room temperature thawing, the second thawing unit may be refrigerated thawing (4 degrees), and the third thawing unit may be running water thawing (RWT, 17.6 degrees +- 0.5 degrees, 138 mm / s).

[0066] Since each part and thickness is frozen using a freezing technique that matches each other, it must be thawed according to the freezing technique, so it is thawed using a thawing technique that corresponds to the freezing technique for each part and thickness.

[0067] Hereinafter, a matured meat distribution system according to the present invention will be described as a specific example with reference to FIG. 4 and Table 1.

[0068] When dry-aged cuts (41cm thick) and dry-aged cuts (4cm thick) exist, the cuts and thicknesses are determined. For example, cuts can be sirloin, tenderloin, or shank, and cuts (4cm) can also be cuts from specific parts, such as sirloin or tenderloin.

[0069] The aging method can be either dry or wet, but this description focuses solely on the dry aging process. (Hereinafter, the above-mentioned cut is referred to as cut (a), and the above-mentioned cut is referred to as cut (b).)

[0070] As for the freezing method, as described above, the first freezing unit is a general freezing unit, the second freezing unit is an electromagnetic freezing unit, and the third freezing unit is an alcohol brine freezing unit. As for the thawing method, as described above, the first thawing unit is a room temperature thawing unit, the second thawing unit is a refrigerated thawing unit, and the third thawing unit is a flowing water thawing unit.

[0071] In this case, if the above-mentioned part of meat (a) is frozen in the first freezing section, the quality is the lowest and the distribution condition is unsuitable. The reason is that if thick meat is frozen normally, the time it takes to pass through the ice crystal zone becomes very long, causing destruction of tissue cells by osmosis, resulting in a very poor quality regardless of which thawing technique is used.

[0072] In addition, when the above-mentioned part of meat (a) is frozen in the second inner cavity, the quality becomes poor and the distribution condition becomes unsuitable. This is because electromagnetic freezing takes about 2 hours or more to pass through the ice crystal zone when the thickness is 10 cm, and drip loss is observed to increase in proportion to the thickness, so it is not suitable for meat with a certain thickness.

[0073] Meanwhile, when the above-mentioned meat part (a) is frozen in the third freezing section, alcohol brine freezing can rapidly lower the temperature of the core of meat with a certain thickness, thereby preventing destruction of tissue cells and improving the freezing quality, so the quality is secured as medium or better, and the distribution condition is also suitable.

[0074] Furthermore, when frozen in the third freezer, thawing in the third thawing section yields the best quality. This is because drip loss is improved with rapid thawing, and the third thawing section's running-water thawing technique is a rapid thawing method.

[0075] When frozen in the third freezing section, drip loss decreases in the order of the first thawing section, the second thawing section, and the third thawing section, and therefore the third thawing section may be the most desirable thawing technique.

[0076] Meanwhile, for cut meat (b), the thickness is 4 cm, so even if frozen in the second freezer using the aforementioned electromagnetic freezing technique, the quality remains above average, and the distribution conditions are also suitable. Furthermore, even if frozen in the third freezer using the rapid freezing technique, the quality remains above average. However, to maintain quality, the rapid thawing technique, flowing water thawing, must be used.

[0077] Therefore, the maturing technique, freezing technique, and thawing technique must be matched according to the part and thickness. If the thickness is above a certain thickness, the third freezing section and the third thawing section are suitable. If the thickness is below a certain thickness, freezing in the second freezing section or the third freezing section, and thawing in the third thawing section regardless of whether it is the second freezing section or the third freezing section, produces the most desirable results.

[0078] Combination Quality Evaluation Distribution Status Description Cut Meat (a) - 1st Freezing Section, Bottom Unsuitable If thick meat is frozen using regular freezing, the time it takes to pass through the ice crystal zone becomes very long, resulting in destruction of tissue cells by osmosis, resulting in a significant drop in quality regardless of the thawing method used. Cut Meat (a) - 2nd Freezing Section, Middle Lower Unsuitable. Electromagnetic freezing takes approximately 2 hours or more to pass through the ice crystal zone for a thickness of 10 cm. It is observed that drip loss increases in proportion to the thickness, making it not a suitable method for freezing thick products. Cut Meat (a) - 3rd Freezing Section - 3rd Thawing Section, Middle Upper Suitable. Alcohol brine freezing is a contact rapid freezing technique that rapidly lowers the core temperature of thick meat, thereby preventing tissue cell destruction and improving frozen quality. As for the thawing technique, it was observed that drip loss improved in the order of the 1st, 2nd, and 3rd thawing sections. This result is consistent with the report that rapid freezing and thawing can improve quality. Cut meat (b) - Second frozen section - Third thawed section Medium-high suitability For portioned cut meat with a thickness of approximately 4 cm or less per pound, the second frozen section freezing technique was applied to improve water holding capacity and drip loss compared to normal freezing. In addition, the RWT technique had the lowest drip loss and thawing loss during thawing. Cut meat (b) - Third frozen section - Third thawed section Medium-high suitability For portioned cut meat with a thickness of approximately 4 cm or less per pound, the third frozen section freezing technique was applied to improve water holding capacity and drip loss compared to normal freezing. In addition, the RWT technique had the lowest drip loss and thawing loss during thawing.

[0079]

[0080] Referring to FIG. 5, the method may include a meat part classification step (S100) of classifying meat by part, a thickness classification step (S200) of classifying the meat classified in the meat part classification step by thickness, a maturing step (S300) of maturing the meat classified in the meat part classification unit and the thickness classification unit by a maturing technique matched to the part and thickness, a freezing step (S400) of freezing the aged meat by part and thickness by a freezing technique matched to the part and thickness, a delivery step (S500) of delivering the meat frozen by part and thickness to a user, and a thawing step (S600) of thawing the delivered meat frozen by part and thickness by a thawing technique matched to the part and thickness.

[0081] Since the above steps are identical to the operation of the above-described system, we will now move on to the description of the above-described system.

[0082] Although the preferred embodiments of the present invention have been illustrated and described with reference to the drawings as described above, the present invention is not limited to the specific embodiments described above, and various modifications may be made by a person skilled in the art to which the invention pertains without departing from the gist of the present invention as claimed in the claims. Furthermore, such modifications should not be understood individually from the technical idea or prospect of the present invention.

[0083] The present invention relates to a distribution system and distribution method for aged meat, and can be used in industries such as the distribution industry.

Claims

1. In the distribution system of aged meat, Meat cut classification department that classifies meat by cut; A thickness classification section that classifies meat classified in the above meat part classification section by thickness; A maturing unit that ages meat classified in the meat part classification unit and the thickness classification unit using maturing techniques matched to each part and thickness; and An aged meat distribution system characterized by including a freezing unit that freezes aged meat by part and thickness using a freezing technique matched to the part and thickness.

2. In paragraph 1, An aged meat distribution system further comprising a meat type classification unit for classifying the meat by type.

3. In paragraph 1, The above freezer section, According to the freezing technique, it is classified into the first freezing section, the second freezing section, and the third freezing section. A distribution system for aged meat, characterized in that one of the first freezing section, the second freezing section, and the third freezing section is determined according to the above-mentioned portion and thickness.

4. In the distribution method of aged meat, Meat cut classification step where meat is classified by cut; A thickness classification step for classifying the meat classified in the above meat part classification step by thickness; A maturing step for maturing the meat classified in the above meat part classification step and the above thickness classification step by using a maturing technique matched to the part and thickness; and A method for distributing aged meat, characterized by including a freezing step of freezing the aged meat by part and thickness using a freezing technique matched to the part and thickness.

Images