Enforcement of the beef traceability system can block the sale of imported beef disguised Hanwoo and helpcustomers to know detailed information of the Hanwoo beef while purchase. This study was carried out toinvestigate the possibilities of identifying DNA upon various ripening and roasting methods (soy sauce,gochujang sauce, 10% vinegar, 10% coke, 10% Cheongha, 10% Soju, completely burned out, raw, normal roasted,dried, and boiled) employed for beef traceability system. Completely burned out meat could not yied usefulDNA in the sample, hence wa not analysed. The amplified peaks in most of the samples appeared equallybarring completely burned out meat. However, roasted beef after ripened in soy sauce showed new peaks ordeletion of a peaks with two markers. The DNA allele height and the amount of extracted DNA in roasted beefafter ripening in 10% Cheongha was found to be higher than those in the raw beef. No significant correlationsbetween DNA allele height and the amount of extracted DNA within the samples was noticed. Also, theseresults suggest that beef traceability using microsatellite (MS) markers is possible in various roasting beefbecause of bovine specific MS markers. Therefore, beef traceability system by DNA identify test would give theconfidence in food safety and beef distribution system to customers.