The Bacteriological qualities of retailed Hanwoo beef and retail stores were studied to investigate hygienic status in marketing system of Hanwoo beef. Total bacterial counts of retailed Hanwoo beefs showed average 10³∼10⁴/㎠. Bacteriolgical quality of the retailed Hanwoo beefs was affected significantly by the sanitationary conditons of the individual retail store, not by the kind of retail stores. Total bacteria( counts of knives used in the retail stores showed from 10²/㎠ to 10^5/㎠ (average 10³∼10⁴/㎠). The level of contamination was increased as they were used frequently. Total bacterial counts of balance, cutting boards, slicing machine and chopper used in the retail Hanwoo beef stores were 10¹∼10⁴/㎠z, 10⁴∼10^5/㎠, 10³∼10^5/㎠ and 10³∼10^6/㎠, respectively. Chopper showed the highest contamiantion level among various materials used in the retail Hanwoo beef stores such as knife, cutting board, slicing machine and choppor.