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I’ve eaten at a lot of #Korean #BBQ restaurants but after visiting the meat market in #Seoul Korea I could not believe how amazing the meat quality they had. The best part was that you could buy your own meats as much as you want and pick out a restaurant to cook it.
The places I went to:
✧ 47th Avenue Tea House
47-9 Insadong-gil, Gwanhun-dong, Jongno-gu, Seoul, South Korea
✧ Majang Meat Market
53 Majangno 33(samsipsam)-gil, Majang-dong, Seongdong-gu, Seoul, South Korea
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Where To Buy Hanwoo Beef? – VeryMeaty
Hanwoo beef is now unavailable in the United States and is only shipped in small quantities abroad. In comparison to the more well-known Wagyu, it is likewise …
Source: www.verymeaty.com
Date Published: 1/13/2021
View: 9389
Where To Buy Hanwoo Beef? – WikiFaqBase
“Hanwoo beef is highly coveted,” says celebrity chef Judy Joo, … caused a shortage of hanwoo beef at home,” reported USA Today.
Source: wikifaqbase.com
Date Published: 12/5/2021
View: 1032
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주제와 관련된 더 많은 사진을 참조하십시오 THE BEST Korean BBQ in Seoul! BBQ BEEF ALLEY Meat Market | LOCAL SECRET!. 댓글에서 더 많은 관련 이미지를 보거나 필요한 경우 더 많은 관련 기사를 볼 수 있습니다.
주제에 대한 기사 평가 where to buy hanwoo beef in usa
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Can you buy Hanwoo in America?
Currently, Hanwoo beef is unavailable in America and only exported in limited qualities abroad. It is also relatively unknown compared to the more famous Wagyu. This is changing as some Hanwoo promotors in Korea have started to evangelize their native Korean beef to a wider audience.
How much does Hanwoo cost?
People are moaning about the exorbitant prices of South Korea’s premium cattle, called hanwoo. At some cooperative markets, the price of hanwoo recently topped 10 million won (US$8,600) a head, which means that one cow costs as much as a compact car.
Which is better Hanwoo or Wagyu beef?
Wagyu has highly intense marbling that is very fatty and melts in the mouth, but is oily and lacks a strong beef flavour. Hanwoo is very tender, has good marbling and has more beef flavour. It also has a wider application for other cuisines because of this,” Lee explains.
Does Korea Export Hanwoo beef?
The Hanwoo Board was set up in 2005 to promote sales of Korea’s home-grown beef. According to the Hanwoo Board, exports of hanwoo to Hong Kong have been increasing by an average of 11 percent each year since 2016. The total export volume in 2018 was 65.2 tons, up 14 percent from a year earlier.
Is Hanwoo more expensive than Wagyu?
In South Korea, locally bred Hanwoo is the meat of choice – and it’s priced accordingly. It’s more expensive than wagyu of comparable quality, but not as expensive as Kobe (bred in Japan’s Hyogo prefecture), and it’s double the price of a comparable cut of US or Australian beef.
Can you buy real Kobe beef in the US?
Today, enough reaches the U.S. to satisfy the average beef consumption of just 77 Americans. It’s so scarce that Kobe’s marketing board licenses individual restaurants, and real Kobe beef is available at just eight restaurants in the entire country (see the list), while none, ever, is sold at retail.
Why is Hanwoo beef expensive?
They say Hanwoo beef is highly coveted. The demand is high but supply is limited, hence, the most expensive meat in the country. South Korea is small with limited land for cows to roam, so space is limited to breed and grow the stock.
What is the most expensive beef?
Wagyu beef from Japan is the most prized beef in the world. High-grade wagyu can cost up to $200 per pound. The rarest steak in the world, olive wagyu, can cost anywhere from $120 to over $300 for a steak. Wagyu calves can be 40 times the price of US cattle.
What is the finest beef in the world?
What is Wagyu beef? Wagyu beef originates from Japan and is considered by many the best beef on the planet. With the name meaning “Japanese Cow” (wa = Japanese, gyu = cow), it can be found in four different types of Japanese cattle.
What is the most expensive steak?
The most expensive steak in the world has a price tag of $1,000 and it’s a Wagyu tomahawk steak called the Papi Steak. Wagyu steak is beef that comes from Japan and is known for its marbleized, fatty composition. Wagyu literally means Japanese Cow in Japanese.
What’s better Kobe or Wagyu?
Because Kobe beef exemplifies everything that makes Wagyu better! It is considered the most abundantly marbled beef in the world. To be labelled Kobe, cattle must meet stringent standards upon slaughter. Due to these stringent standards, only 3,000 head of cattle qualify as authentic Kobe cattle each year.
Is all Korean beef Hanwoo?
…
Hanwoo.
| Traits | |
|---|---|
| Coat | brown |
| Horn status | horned in both sexes |
| Notes | |
| taurus |
Where do Koreans get their meat?
Meat imports
In order to meet the country’s demands, the amount and value of meat and edible meat offal imported to South Korea grew over the last years, only decreasing in 2020. Almost half of the imported meat was imported from the United States.
How much does Korean beef cost?
South Korea beef wholesale price. In 2022, the approximate price range for South Korea Beef is between US$ 26.9 and US$ 10.78 per kilogram or between US$ 12.2 and US$ 4.89 per pound(lb). The price in South Korean won is KRW 29884.44 per kg. The average price for a tonne is US$ 26896 in Busan and Seoul.
How much does Korean beef cost?
South Korea beef wholesale price. In 2022, the approximate price range for South Korea Beef is between US$ 26.9 and US$ 10.78 per kilogram or between US$ 12.2 and US$ 4.89 per pound(lb). The price in South Korean won is KRW 29884.44 per kg. The average price for a tonne is US$ 26896 in Busan and Seoul.
What is Korean beef called?
Bulgogi (불고기; /bʊlˈɡoʊɡiː/ bool-GOH-gee; from Korean bul-gogi [pul. ɡo. ɡi]), literally “fire meat”, is a gui (구이; Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle.
What To Know About Hanwoo Beef, The Wagyu Beef of Korea
In South Korea, there’s a native breed of cattle that connoisseurs say rivals the best Japanese Wagyu beef. Known as Hanwoo, this beef is one of the most prized items in Korean cuisine and enjoyed either for celebratory dinners or given as luxurious gifts during Lunar New Year or Chuseok (Korean Thanksgiving).
What is Hanwoo Beef?
Although often described as the Wagyu of Korea, the reality is that the Hanwoo breed predates all Japanese cattle. Cows first arrived in Japan from the Asian mainland over 2,000 years ago, with many of these first generation cattle hailing from the Korean peninsula. Between 1868 and 1910, there was also an infusion of Korean genetics to cattle raised in the Japanese prefectures of Kumamoto and Kochi. In fact, Red Wagyu/Akasuhi cattle bears a strong physical resemblance to the Hanwoo breed.
Historically, beef consumption was rare in Korea since cows were primarily used as farm animals. The Hanwoo breed was originally used exclusively as a draught animal and not for meat. Hanwoo is one of the four native breeds of Korean cattle. The other three breeds are: Jeju Heugu (Jeju black cattle), Chikso (Korean brindle cattle), and Heugu (Korean black cattle).
Currently, the best Hanwoo cattle is raised in Hoengseong in Gangwon-do Province of Korea. Here, local farmers sometimes employ creative methods to ensure the best quality beef. Some farmers mix their feed with pine leaf enzyme (believed to heighten meat quality). Others keep a radio on in the cattle pens. The constant ambient noise of a human voice is believed to ease the cattle’s exposure to people, ensuring the Hanwoo will stay calm and not tense their muscles during transportation or butchering. Each Hanwoo cow also has its own electronic ID, containing information of the animal’s shots and treatment history.
South Korea has its own meat grading system. Based on a combination of marbling and color, beef is judged on the scale of 1++, 1+, 1, 2 or 3 (1++ is the highest). Another grade is the measure of “percentage of meat available for use.” This grade is separated into A, B or C. In Hanwoo terms, 1+++ is the Korean equivalent of A5 Wagyu.
Preparing Hanwoo Beef
The flavor of Hanwoo can best be described as a combination of Wagyu and American Angus. Unlike Wagyu, which has a predominance of marbling, Hanwoo has comparatively less fat but an increase in beefy flavor. For many beef lovers, Hanwoo is the best of both worlds.
Hanwoo beef can be prepared either Korean or Western style. Because of its combination of marbling and flavor, some Hanwoo cuts are best used for Korean barbecue. This comes down to a question of butchering, which can be quite different depending on cultures. In America, beef is usually butchered into 22 distinct cuts. But in Korea, beef can be butchered into up to 120 cuts. Two examples are top blade/flat iron (buchaesal) and plate/skirt (upjinsal), which are very popular cuts in Korea for barbecue. Both cuts reside near the organs and will possess an intensely beefy flavor.
Hanwoo can also be served butchered into steak cuts and cooked all manner of ways. Popular steak cuts like ribeye or strip steak on the Hanwoo cattle will feature noticeably more marbling than prime American beef. This changes the flavor profile of familiar cuts. For example, steak lovers will often deride the tenderloin as bland. Because Hanwoo has so much natural beef flavor, Hanwoo tenderloin will have a heightened beefiness usually only found in more flavorful cuts.
The Future of Hanwoo
Currently, Hanwoo beef is unavailable in America and only exported in limited qualities abroad. It is also relatively unknown compared to the more famous Wagyu. This is changing as some Hanwoo promotors in Korea have started to evangelize their native Korean beef to a wider audience.
One example is Jung Sang-won, the owner of Born and Bred, a unique Hanwoo restaurant in Seoul. The son of a beef seller at Majang-dong, a famous meat market and restaurant area in Seoul, Jung has created a multi-story temple to Hanwoo beef. The first floor of Born and Bred is a butcher counter, displaying various cuts of high-end Hanwoo. On the second floor is the main restaurant but it’s the basement that features the restaurant’s crown jewel — an elegant dining room featuring a beef tasting course modeled after the finest sushi omakase in Japan. Here, various Hanwoo cuts are cooked both Korean and Western style in front of diners.
Hanwoo is expensive, relatively unknown, and almost impossible to find outside Korea. But this is slowly changing. Recently, Hanwoo beef has been exported to Hong Kong. It has also appeared in international pop culture hits, demonstrated by the beef’s appearance in the 2020 Oscar Best Picture winner Parasite.
Editors’ Recommendations
Hong Kong gets early taste of Hanwoo, Korean beef that rivals Kobe
Similar to Japanese wagyu, but with a beefier taste, Hanwoo is rarely exported due to demand at home, but you can try it in a few select restaurants in Hong Kong
Korea to export more beef to Hong Kong
A Hanwoo Board official, left, speaks during a press conference to unveil strategies to boost sales and exports of hanwoo in 2019. / Courtesy of Hanwoo Board
By Kwak Yeon-soo
The Hanwoo Board plans to build a stronger distributor network and boost sales of premium Korean beef, called hanwoo, in Hong Kong, which was the biggest importer in 2018, the quasi-government body said Tuesday.
Hanwoo, which refers to cattle born and raised in Korea, ranks as one of the most desirable gifts for Korean holiday seasons such as Lunar New Year or Chuseok. The Hanwoo Board was set up in 2005 to promote sales of Korea’s home-grown beef.
According to the Hanwoo Board, exports of hanwoo to Hong Kong have been increasing by an average of 11 percent each year since 2016. The total export volume in 2018 was 65.2 tons, up 14 percent from a year earlier.
The board official said that hanwoo has been gaining wide popularity among Hong Kong citizens as “premium” meat since it was first introduced in 2015.
Where To Buy Hanwoo Beef In Usa?
What exactly is it? Hanwoo Beef is one of the world’s most unique domesticated animal products, and it is also one of the rarest. Tokyo’s equivalent has become immensely popular as a result of the worldwide increase in demand for top grade meats with deep marbling and distinctive flavor. Wagyu is the name given to this type of beef.
Why is Hanwoo so popular in Korea?
It’s a mystery, really. It is the Hanwoo Beef that is considered to be one of the world’s most intriguing domesticated animal products. Tokyo’s equivalent has become immensely popular as a result of the global increase in demand for top grade meats with deep marbling and distinctive flavor. Specifically, Wagyu is the term used to describe this type of beef.
Is Hanwoo the best Wagyu?
Hanwoo, in the opinion of many, is the ideal combination of the highest quality wagyu and U.S.beef.Most Hanwoo cattle, as well as wagyu, are fed on beer as part of their diet.
The alcohol not only helps to keep the cattle healthy, but it also aids in the preservation of the beef’s luscious texture.Despite the fact that both wagyu and Hanwoo are grain-fed, Hanwoo consumes more maize than wagyu, and Hanwoo consumes more oats than both.
How much does a Wagyu cow cost?
Wagyu calves may sell for as much as $30,000, which is more than ten times the price of a standard American beef cow in the same region of the world. Because of the rarity of Kobe beef, it is much more costly.
Is Hanwoo the best Wagyu?
Hanwoo, in the opinion of many, is the ideal combination of the highest quality wagyu and U.S.beef.Most Hanwoo cattle, as well as wagyu, are fed on beer as part of their diet.
The alcohol not only helps to keep the cattle healthy, but it also aids in the preservation of the beef’s luscious texture.Despite the fact that both wagyu and Hanwoo are grain-fed, Hanwoo consumes more maize than wagyu, and Hanwoo consumes more oats than both.
Why is Hanwoo so popular in Korea?
This beef, which is prized for its strong marbling, is appreciated in Korean cuisine despite its expensive price since it is generally fresher and recognized as premium beef due to its excellent palatability and desirable chewiness. Many people who have had the opportunity to sample Hanwoo have stated that it is on par with Japanese wagyu in terms of flavor.
Is there a hanwoo beef shortage in Hong Kong?
Hanwoo beef was in short supply in South Korea as a result of depleted herds and increased demand from South Korean consumers.At this point, Hanwoo beef has only been imported into a few countries, including Hong Kong and China.Hanwoo was introduced to Hong Kong by chef Sandy Keung, who runs the surf ‘n’ turf restaurant TABLE.
Hanwoo Beef
What is it?
Hanwoo (also 한우 or Hanu)
Among the rarest most interesting domesticated animal products in the world is the Hanwoo Beef. The global surge in demand for premium quality meats, with dense marbling and special flavor has made the Tokyo counterpart extremely popular. This is known as Wagyu. But until recently, Hanwoo has gone relatively unknown as a well kept of the Korean South Penninsula. The beautiful light brown animals are raised on rice straw and have a unique fat content that lies between Wagyu and USDA prime. Combining a balanced flavor both full of the perfect oils and fats but with the substance and flavor of wonderful protein. At KLH Beef, we are bringing this incredible product to the rest of the world.
Hanwoo Beef – One of the Most Rare & Expensive Meats in the World
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The Basics Behind Meat Marbling
If you’ve been with Crowd Cow for a while (and even if you haven’t), you’ve probably seen us refer to “well-marbled” meat. But what is marbling and why does it matter? What is marbling? Well, marbling refers to… Read post »
Where To Buy Hanwoo Beef? – WikiFaqBase
Korean native cattle have been raised in the Korean Peninsula since 2,000 BC. They were raised primarily for draught and occasionally for sacrificial rites. Due to the low number of cattle in Korea and also religious and political issues, consumption of beef was low until the economy started to enjoy good growth.
Click to see full answer.
Also,Which is the rarest meat in the world?
Hanwoo (also 한우 or Hanu) Among the rarest most interesting domesticated animal products in the world is the Hanwoo Beef. The global surge in demand for premium quality meats, with dense marbling and special flavor has made the Tokyo counterpart extremely popular. This is known as Wagyu.
Just so,What’s the difference between American and Korean hanwoo beef?
Meanwhile, a U.S. cut of a similar quality has closer to 20% to 30% fat. “Hanwoo has a very attractive flavor; it’s not as beefy and lean as American steaks tend to be, nor as fatty as wagyu,” says Keung.
Subsequently,Which is more expensive Hanwoo or wagyu beef?
It’s more expensive than wagyu of comparable quality, but not as expensive as Kobe (bred in Japan’s Hyogo prefecture), and it’s double the price of a comparable cut of US or Australian beef. “Hanwoo beef is highly coveted,” says celebrity chef Judy Joo, the host of Food Network’s “Korean Food Made Simple” and owner of Jinjuu restaurant in London.
Why is there a shortage of hanwoo beef?
Depleted herds, combined with high demand from [Koreans], caused a shortage of hanwoo beef at home,” reported USA Today. Hanwoo is similar to wagyu cattle, which drink beer, enjoy massages, are free range, and listen to classical music, in that Korean farms make special efforts of their own.
The Best Places to Buy Kobe or Wagyu Beef Online in 2022
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What To Know About Hanwoo Beef, The Wagyu Beef of Korea
In South Korea, there’s a native breed of cattle that connoisseurs say rivals the best Japanese Wagyu beef. Known as Hanwoo, this beef is one of the most prized items in Korean cuisine and enjoyed either for celebratory dinners or given as luxurious gifts during Lunar New Year or Chuseok (Korean Thanksgiving).
What is Hanwoo Beef?
Although often described as the Wagyu of Korea, the reality is that the Hanwoo breed predates all Japanese cattle. Cows first arrived in Japan from the Asian mainland over 2,000 years ago, with many of these first generation cattle hailing from the Korean peninsula. Between 1868 and 1910, there was also an infusion of Korean genetics to cattle raised in the Japanese prefectures of Kumamoto and Kochi. In fact, Red Wagyu/Akasuhi cattle bears a strong physical resemblance to the Hanwoo breed.
Historically, beef consumption was rare in Korea since cows were primarily used as farm animals. The Hanwoo breed was originally used exclusively as a draught animal and not for meat. Hanwoo is one of the four native breeds of Korean cattle. The other three breeds are: Jeju Heugu (Jeju black cattle), Chikso (Korean brindle cattle), and Heugu (Korean black cattle).
Currently, the best Hanwoo cattle is raised in Hoengseong in Gangwon-do Province of Korea. Here, local farmers sometimes employ creative methods to ensure the best quality beef. Some farmers mix their feed with pine leaf enzyme (believed to heighten meat quality). Others keep a radio on in the cattle pens. The constant ambient noise of a human voice is believed to ease the cattle’s exposure to people, ensuring the Hanwoo will stay calm and not tense their muscles during transportation or butchering. Each Hanwoo cow also has its own electronic ID, containing information of the animal’s shots and treatment history.
South Korea has its own meat grading system. Based on a combination of marbling and color, beef is judged on the scale of 1++, 1+, 1, 2 or 3 (1++ is the highest). Another grade is the measure of “percentage of meat available for use.” This grade is separated into A, B or C. In Hanwoo terms, 1+++ is the Korean equivalent of A5 Wagyu.
Preparing Hanwoo Beef
The flavor of Hanwoo can best be described as a combination of Wagyu and American Angus. Unlike Wagyu, which has a predominance of marbling, Hanwoo has comparatively less fat but an increase in beefy flavor. For many beef lovers, Hanwoo is the best of both worlds.
Hanwoo beef can be prepared either Korean or Western style. Because of its combination of marbling and flavor, some Hanwoo cuts are best used for Korean barbecue. This comes down to a question of butchering, which can be quite different depending on cultures. In America, beef is usually butchered into 22 distinct cuts. But in Korea, beef can be butchered into up to 120 cuts. Two examples are top blade/flat iron (buchaesal) and plate/skirt (upjinsal), which are very popular cuts in Korea for barbecue. Both cuts reside near the organs and will possess an intensely beefy flavor.
Hanwoo can also be served butchered into steak cuts and cooked all manner of ways. Popular steak cuts like ribeye or strip steak on the Hanwoo cattle will feature noticeably more marbling than prime American beef. This changes the flavor profile of familiar cuts. For example, steak lovers will often deride the tenderloin as bland. Because Hanwoo has so much natural beef flavor, Hanwoo tenderloin will have a heightened beefiness usually only found in more flavorful cuts.
The Future of Hanwoo
Currently, Hanwoo beef is unavailable in America and only exported in limited qualities abroad. It is also relatively unknown compared to the more famous Wagyu. This is changing as some Hanwoo promotors in Korea have started to evangelize their native Korean beef to a wider audience.
One example is Jung Sang-won, the owner of Born and Bred, a unique Hanwoo restaurant in Seoul. The son of a beef seller at Majang-dong, a famous meat market and restaurant area in Seoul, Jung has created a multi-story temple to Hanwoo beef. The first floor of Born and Bred is a butcher counter, displaying various cuts of high-end Hanwoo. On the second floor is the main restaurant but it’s the basement that features the restaurant’s crown jewel — an elegant dining room featuring a beef tasting course modeled after the finest sushi omakase in Japan. Here, various Hanwoo cuts are cooked both Korean and Western style in front of diners.
Hanwoo is expensive, relatively unknown, and almost impossible to find outside Korea. But this is slowly changing. Recently, Hanwoo beef has been exported to Hong Kong. It has also appeared in international pop culture hits, demonstrated by the beef’s appearance in the 2020 Oscar Best Picture winner Parasite.
Editors’ Recommendations
Why Korean Hanwoo beef might be the best meat on earth
Forget wagyu and Kobe
You’ve probably heard of wagyu, Kobe and Black Angus – all types of premium beef that demand big price tags for just a few bites. But when’s the last time you sat down in front of a slab of Hanwoo?
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Raised free-range in the South Korean countryside, Hanwoo cattle are known for their high marbling, beefy flavor and slightly sweet taste – a result of an organic mixed grain and grass diet.
In South Korea, locally bred Hanwoo is the meat of choice – and it’s priced accordingly. It’s more expensive than wagyu of comparable quality, but not as expensive as Kobe (bred in Japan’s Hyogo prefecture), and it’s double the price of a comparable cut of US or Australian beef.
“Hanwoo beef is highly coveted,” says celebrity chef Judy Joo, the host of Food Network’s “Korean Food Made Simple” and owner of Jinjuu restaurant in London. “It is prized and priced as such, since demand is high and supply is limited. South Korea is a small country with limited land for cows to roam, so space is limited to breed and grow this valuable stock.”
Korea’s pride and joy
Hanwoo cattle — Photo courtesy of iStock / VDCM image
Sporting a golden brown coat to mirror its golden price tag, Hanwoo is among the oldest indigenous cattle breeds in the world. These cows have roamed around South Korea for more than two millennia and were primarily used for rice farming until the 1960s, when South Koreans began to consume more red meat.
Since then, Hanwoo has become the quintessential way to spoil your partner on a date night or your family during the holiday.
“People in South Korea love to eat Hanwoo when they go out to dinner,” says Jaeyoung Lee, the executive chef at Four Seasons Hotel Seoul. “Many people prefer Hanwoo because Kobe is considered too greasy.”
A rare breed
Hanwoo might be popular on its home turf, but it doesn’t have international name recognition like wagyu or Kobe. There are a few reasons we don’t see more of it.
Beginning in 2000, a series of cases of foot and mouth disease (FMD) were reported in South Korea, barring it from exportation to other countries; only FMD-free nations can export raw meat, according to the World Organization for Animal Health [OIE].
Even after the ban was lifted in 2014, exports didn’t pick up much. Depleted herds, combined with high demand from South Koreans, caused a shortage of Hanwoo beef at home. Only a few countries, including Hong Kong and China, have imported Hanwoo beef so far.
Chef Sandy Keung, who helms surf ‘n’ turf restaurant TABLE in Hong Kong, was among the first restaurants in Hong Kong to include Hanwoo on her menu. As part of her Taste Map steak experience, diners sampled French beef carpaccio, Japanese wagyu, Hong Kong beef, USDA Prime sirloin and Hanwoo ribeye side-by-side.
A distinct taste
Hanwoo — Photo courtesy of Table
On looks alone, it’s very hard to distinguish a premium wagyu from Hanwoo because they’re both highly marbled meats. But by taste? Chefs Keung, Lee, and Joo agree that there’s a distinct difference. Generally speaking, Lee says it comes down to its fat-to-protein ratio, which affects the flavor and tenderness of the steak.
Though it varies depending on the cut, a wagyu ribeye has the most marbling (with roughly 70% fat and 30% protein), followed by Hanwoo ribeye which has about 40% to 50% fat. Meanwhile, a U.S. cut of a similar quality has closer to 20% to 30% fat.
“Hanwoo has a very attractive flavor; it’s not as beefy and lean as American steaks tend to be, nor as fatty as wagyu,” says Keung. “When people describe that ‘beef’ flavor, that’s what you think of when eating a lean meat. Hanwoo has that great beef flavor, but there are unique flavors in an animal’s fat too. So you need both fat and protein to achieve a steak that’s as tender and beefy as Hanwoo.”
The royal treatment
According to the chefs, Hanwoo has all the beefy flavor of a USDA Prime without being overpowered by the oily marbling associated with Kobe and wagyu. The secret to its perfect balance lies in how the animals are raised and fed.
Similar to highly pampered wagyu and Kobe cattle, some Hanwoo herds are known to guzzle beer, enjoy massages, roam freely and sometimes even listen to classical music to decrease stress levels. Both Hanwoo and Wagyu eat grains, but the Hanwoo diet tends toward corn, while wagyu usually relies on oats.
“Every farmer has their own special mix – some using beer, some using fermented pine needles, barley, rice and mixed whole grains,” says Joo. “Alcohol-fermented feed of some kind is popular as it is full of probiotics and naturally keeps the cattle healthy. The alcohol also keeps the meat tender and fatty.”
Try it someday in South Korea
Hanwoo ribeye — Photo courtesy of Table
It might seem counterintuitive, but in South Korea, expensive Hanwoo is generally eaten as part of a pretty casual Korean barbecue experience, with the short rib being the top cut.
In Seoul, travelers can get a taste of the famous meat at spots like Daedo Sikdang (431-2 Hongik-dong, Seongdong-gu), a stalwart restaurant with more than 50 years in the business, and Byeokje Galbi (467-29 Dogok-dong, Gangnam-gu), which promises diverse cuts and an array of side dishes.
Lee also recommends 청평숯불갈비 (184-32 Nonhyeon 1-dong), a typical Korean barbecue restaurant in the Gangnam neighborhood which gets its Hanwoo straight from the farm.
Of course, if you really want the scenery to go with the price tag, you can head to the Four Seasons Seoul, whose restaurant Maru serves up Hanwoo all sorts of different ways.
Whether you’re dining in a local barbecue joint or in a five-star hotel, Keung offers some simple life advice: “If you see a premium Hanwoo on a menu, order it.”
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