A report by the Korean Hand Pork Association highlights the need for a new grading standard for Korean pork to improve quality. The current grading system, based on carcass weight and backfat thickness, has been criticized for not reflecting consumer preferences and not guaranteeing quality. The report suggests that meat color redness is a key factor in meat quality and advocates for more research. The association plans to develop a strategy based on the research, with experts suggesting the need for machine judgment and a shift towards autonomy in the meat industry.