Why Korean Hanwoo red meat may well be the most productive meat on earth

Why Korean Hanwoo red meat may well be the most productive meat on earth

You probably heard of wagyu, Kobe and Black Angus- all types of premium red meat that is very expensive. But when the last time you sat down in front of a slab of Hanwoo?
Raised free-range in the South Korean countryside, Hanwoo farm animal  known for their  prime marbling, beefy taste and rather sweet taste as a result of an organic combined grain and grass nutrition.

In South Korea, in the community bred Hanwoo is the beef of selection – and it is priced accordingly. It’s dearer than wagyu of similar high quality, however no longer as dear as Kobe (bred in Japan’s Hyogo prefecture), and it’s double the price of a related minimize of US or Australian red meat.

In South Korea, Hanwoo is very popular- and its price is more expensive that wagyu with the same quality, but not so expensive as Kobe and it is more expensive than the US or Australian beef. A lot of people want Hanwoo beef so badly, says the famous chef Judy Joo, the host of Food network’s Korean Food Made Simple and the owner of Jinjuu restaurant in London. It is very expensive since the demand is very highand the supply is limited. South Kore is a small country with restricted land for cows to roam, so the area to breed the cow for this valuable stock is very limited.

Korea’s Pride and Pleasure

Hanwoo farm animals — Picture courtesy of iStock / VDCM symbol

Hanwoo is among the oldest indigenous cattle breeds in the world. These cows have roamed around South Korea for more than two thousand years and have been used for rice farming until 1960’s, when South Koreans began to consume red meat. Since then, Hanwoo has became the simplest way to make your family happy.

“People in South Korea like to eat Hanwoo for dinner”, says Jaeyoung Lee, The executive chef at four Seasons Hotel Seoul. “People prefer to have Hanwoo instead of Kobe since Kobe is considered as too greasy.

A Rare Breed

Hanwoo might be popular in Korea, but it does not have International popularity like wagyu or Kobe.

Begin in 2000, a series of cases pf foot and mouth desseases (FMD) found in South Korea, baning it from exportation to other countries; OnlyFMD-free countries can export raw meat, in line with the World Organozation for Animal Health (OIE)

Even after the ban was over in 2014, exports didn’t increase a lot. There were not many catles and the demand from South Korea, caused shortage of Hanwoo beef at home. Only a few countries including Hongkong and China have imported Hanwoo beef.

Chef Sandy Keung, the owner of TABLE restaurant in Hongkong, was one of the chef who include
Hanwoo on her menu. Some of her famous dish are dinner sampled French beef carpacio, Japanese Wagyu, Hongkong beef, USA Prime sirloin and Hanwoo ribeye.

A Distinct Taste

HanwooHanwoo — Picture courtesy of Desk

In my opinion, it is hard to differentiate a premium wagyu from Hanwoo because they are
both highly marbled meats. However, you can know the difference between these two meats from their taste. According chef Lee it is because of its fat to protein ratio which effects the flavour
and tenderness of the steak.

Although it varies, a wagyu ribeye has the most marbling (consist of 70% fat and 30% protein)
and then Hanwoo ribeye which has about 40% to 50% fats. And The US has 20% to 30 % fats.

“Hanwoo has a very good flavour; it is not as beefy and lean as American’s steak. It is also not
as fatty as wagyu, “says Keung. “When people describe the beef’s taste, that’s what you think
when you eat a lean meat. Hanwoo has that great beef flavour but there are a unique flavors
in an animal fats too. So you need both fat and protein to have a good steak that is as
tender and beefy as Hanwoo.”

The Royal Remedy

According to South Koreans chefs, Hanwoo has the top beefy flavour. it is because of how the animals are raised and fed.

Similar to highly papered wagyu and Kobe cattle, some Hanwoo herds are enjoy massage, roam freely and even listening to lower stress levels. Both Hanwoo and Wagyu eats grain. However, Hanwoo eats corn for their vitamins, while wagyu eat oats.

“Each and every farmer has their own combination of the use of beer, fermented pine
needles, barley, rice and the combination of grains, “says Joo. “Alcohol fermented feed are popular
because it is filled with probiotic and naturally keeps the animal healthy. The alcohol
also keeps the beef tender and fatty.”

Yoe Have to Visit South Korea

Hanwoo ribeyeHanwoo ribeye — Picture courtesy of Desk

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 for more than 50 years and Byeokje Galbi (467-29 Dogok-dong, Gangnam-gu), which guarantee various cuts and array of side dishes.

Lee also recommends 청평숯불갈비 (184-32 Nonhyeon 1 -dong) a typical Korean barbeque restaurant in Gangnam City which will get Hanwoo straight from the farm.

Whether you are eating in a local barbeque restaurant or in a five-star hotels, Keung gives some easy advice, if you happen to see a top class Hanwoo on a menu, order it.”

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

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Written by bookmarking

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