This week on Jeju: A to Z, Todd Thacker takes a brief look at Jeju black cattle. Analysts have voiced growing concerns in recent years about the preservation of the species. These rare animals have now garnered a number of national and international designations, and there is work underway to solve the problem with high-tech solutions like cloning.

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Jeju black cattle are a unique breed with a long history on the island. These hearty animals eat tough, unappetizing grasses and brush and thrive in the island’s harsh climate.

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400-1,500 animals left

This may sound like the perfect kind of cattle to raise here, and you’d be right. But the total number of Jeju black cattle is actually very small. Experts put the current number at between 400 and 1,500 animals.

One reason for this -- according to the Jeju Biodiversity Research Institute -- harkens back to the 1960s and 70s. A shift in farming practises meant that in order to maximize profits, overseas breeds were imported and interbred with local cattle to increase meat production.

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Low- and high-tech help to preserve genetic lineage

Now, though, the importance of Jeju black cattle has come to the fore. And in order to preserve this animal’s genetic lineage, a number of low- and high-tech steps have been taken.

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Designated Korean Natural Monument No. 546

In 2013, for example Jeju black cattle were designated Korean Natural Monument No. 546 and recognized by an international non-profit promoting environmentally and culturally sustainable agriculture. About 200 purebred Jeju black cows are currently being raised by Jeju Rural Development Administration and the Jeju Livestock Development Agency.

On the high-tech side, Jeju National University Professor Park Se-pil, a specialist in cloning technology, has been working on the problem of the genetic preservation of Jeju black cattle. A number of healthy black cows have been cloned, raised and studied by Professor Park and his team.

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Todd Thacker

In terms of flavor, black beef has more monounsaturated fat than other types of beef, prompting chefs to make the most of its special flavor and juiciness. It is a very popular and pricey ingredient served in a variety of Jeju dishes.

The future of Jeju black cattle may still hang in the balance, but all things considered, it has come into its own both in terms of preservation of its genetic heritage, and its culinary prestige.

Todd Thacker KCTV