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? 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.
