Hanwoo Beef Korea Hanwoo Beef a

You've probably heard of wagyu, Kobe and Blackness Angus – all types of premium beef that demand big price tags for only a few bites. But when's the last time you sabbatum downwards in front of a slab of Hanwoo?

Raised gratis-range in the South Korean countryside, Hanwoo cattle are known for their loftier marbling, bulky 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'southward more expensive than wagyu of comparable quality, just not as expensive as Kobe (bred in Japan's Hyogo prefecture), and it'south double the price of a comparable cut of US or Australian beef.

"Hanwoo beef is highly coveted," says glory chef Judy Joo, the host of Nutrient Network's "Korean Food Made Simple" and possessor 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 land with limited state for cows to roam, so space is limited to breed and grow this valuable stock."

Korea'southward pride and joy

Hanwoo cattle — Photo courtesy of iStock / VDCM image

Sporting a gilded brown glaze to mirror its golden price tag, Hanwoo is among the oldest indigenous cattle breeds in the earth. These cows have roamed effectually Republic of korea for more than than two millennia and were primarily used for rice farming until the 1960s, when South Koreans began to consume more cherry meat.

Since and so, Hanwoo has go the quintessential way to spoil your partner on a date nighttime or your family during the vacation.

"People in South korea beloved 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 brood

Hanwoo might be popular on its dwelling turf, only information technology doesn't take international name recognition similar wagyu or Kobe. There are a few reasons we don't see more of it.

Start in 2000, a series of cases of human foot and mouth disease (FMD) were reported in Republic of korea, barring it from exportation to other countries; only FMD-gratis nations can export raw meat, according to the Globe System for Fauna Health [OIE].

Even after the ban was lifted in 2014, exports didn't choice upwardly much. Depleted herds, combined with high need from South Koreans, caused a shortage of Hanwoo beefiness at habitation. Only a few countries, including Hong Kong and China, have imported Hanwoo beef and so far.

Chef Sandy Keung, who helms surf 'n' turf restaurant Tabular array in Hong Kong, was among the first restaurants in Hong Kong to include Hanwoo on her carte. Equally part of her Taste Map steak feel, diners sampled French beef carpaccio, Japanese wagyu, Hong Kong beefiness, 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 considering 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 downwardly to its fatty-to-poly peptide ratio, which affects the flavour and tenderness of the steak.

Though it varies depending on the cut, a wagyu ribeye has the virtually marbling (with roughly 70% fat and 30% protein), followed by Hanwoo ribeye which has about 40% to 50% fat. Meanwhile, a U.South. cutting of a similar quality has closer to 20% to xxx% fat.

"Hanwoo has a very attractive season; it'southward not as bulky and lean as American steaks tend to be, nor as fatty as wagyu," says Keung. "When people describe that 'beef' flavor, that'south what y'all think of when eating a lean meat. Hanwoo has that great beef season, but there are unique flavors in an creature'due south fatty too. Then you need both fat and protein to attain a steak that's as tender and beefy as Hanwoo."

The royal treatment

Co-ordinate to the chefs, Hanwoo has all the bulky flavor of a USDA Prime number without being overpowered by the oily marbling associated with Kobe and wagyu. The secret to its perfect remainder lies in how the animals are raised and fed.

Like to highly pampered wagyu and Kobe cattle, some Hanwoo herds are known to guzzle beer, savour massages, roam freely and sometimes even listen to classical music to decrease stress levels. Both Hanwoo and Wagyu consume grains, only the Hanwoo diet tends toward corn, while wagyu ordinarily 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 information technology anytime in South Korea

Hanwoo ribeye — Photo courtesy of Table

It might seem counterintuitive, simply in South Korea, expensive Hanwoo is generally eaten as part of a pretty casual Korean barbecue feel, with the short rib being the superlative cut.

In Seoul, travelers can become a gustation of the famous meat at spots similar Daedo Sikdang (431-2 Hongik-dong, Seongdong-gu), a stalwart restaurant with more than l 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 charcoal-broil restaurant in the Gangnam neighborhood which gets its Hanwoo directly from the subcontract.

Of course, if you actually desire the scenery to go with the price tag, you lot tin head to the Four Seasons Seoul, whose eatery Maru serves up Hanwoo all sorts of different ways.

Whether you're dining in a local charcoal-broil joint or in a five-star hotel, Keung offers some simple life communication: "If you see a premium Hanwoo on a carte, order it."

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Source: https://www.10best.com/interests/food-culture/hanwoo-beef-best-world-south-korea/

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