The objective of this study was to evaluate the microbial safety of raw beef used to produce Korean beef jerky, The raw beef samples harbored large populations of microorganisms. In particular, psychrophilic bacteria were found to be most numerous ($9.2{ imes}10^3-1.0{ imes}10^5;CFU/g$) in the samples. Mesophilic bacteria and anaerobic bacteria were present in average numbers ($10^3-10^5;CFU/g$). Spore-forming bacteria and coliforms were not detected below detection limit. Yeast and molds were detected at $2.2{ imes}10^1-7.8{ imes}10^2;CFU/g$ in the raw beef. Ten samples of raw beef were analyzed for the presence of pathogenic bacteria. Bacillus cereus was isolated from sample B, G, and H. The B. cereus isolates from raw beef samples were identified with 99.8% agreement according to the API CHB 50 kit.