HANWOO is the name given to indigenous beef cattle born and bred in Korea. It has been a source of Korean national and cultural pride for more than 5,000 years. Hanwoo beef is one of the most rare and expensive meat in the world.
Hanwoo cattle are known for their high marbling, beefy flavour and slightly sweet aftertaste. The secret to its perfect balance lies in how the cattle are raised and fed. Hanwoo has all the flavor and juiciness of a Prime Beef without being overpowered by the excessive marbling and oily Wagyu aftertaste. Hanwoo perfectly combines the best qualities of Wagyu and Prime Beef..... better than the best!
There are over 160 beef cut names in the Korean dictionary, such as geollang, yanggimmeori, and deungppyeomaru. Korean linguists found these words valuable and recorded them in the journal of Hangul.
Hanwoo beef is lower in cholesterol compared to other beef. It also has a higher omega 3 fatty acid count which makes it a healthier choice.
Each Hanwoo cattle has its own electronic ID registered in the national database which details the origin, care, feed, shots received and treatment history.
Hanwoo has all the beefy flavor without being overpowered by the extensive marbling and greasy aftertaste. The secret to its perfect balance lies in its care and feed.
The highest price for Hanwoo beef was 62 million Korean won (approximately USD 50,000). They say what looks good, tastes good. When the beef is good, it shines.
Koreans enjoy special cuts of beef. There would be a total of 120 different cuts, 73 from a dressed carcass, 33 from organs and 14 from the head.
The Halal food industry is based on "Halalan-Toyibban", which means permissible and wholesome. It has gained increasing acceptance among non-Muslim consumers who associate halal with safety, quality and ethical consumerism.
Halal process provides recognition of quality and safe product throughout the entire supply chain, from farm to fork. In halal meat industry, the system covers from practicing good animal husbandry in the farm until the post-slaughter management in order to maintain the halal status.
Slaughter and pre-cooling
Grading of meat quality
Grading of meat yield
Seal stamp of final grade
Issuance of confirmation
Slaughter and pre-cooling ►
Grading of meat quality ►
Grading of meat yield ▼
Issuance of confirmation ◄
Seal stamp of final grade ◄
Beef grading programs have allowed the Korean beef quality become more globally competitive.
The beef quality grading system has five grades depending on the evaluation item and criteria. Depending on the results of marbling score, meat colour, fat colour, texture and maturity. The carcass is assigned 1++, 1+, 1, 2 or 3 grades.
The Beef Traceablity System aims to document and manage all information from the birth of cattle to slaughter, packing process, and sale, making it possible for stakeholder to quickly track history and handle sanitation and safety problem.
Upon birth, all cattle fed in Korea are given an ear tag containing a 12-degit Individual identification number, which is managed during the entire farm-to-fork process
It can ensure transparency of beef distribution, prevent false labeling of origin and provide advanced information on sale, so consumers can purchase beef product with confidence.
HACCP is a preventative system for food safety. It is a technique for analyzing hazardous factors on the safety of livestock products (HA) and establish the critical control point (CCP). It is scientific and systematic safety managing system for the final product.
Hanwoo beef is produced under the hygienic and safety guaranteed condition using this system controls all process such as raising, slaughtering, processing, packaging and distribution of Hanwoo beef Consumers can confrim that Hanwoo beef is safe with the HACCP Mark on the product.