Search “hanwoo” or “korean hanwoo beef” in Hong Kong and you'll find plenty of demand and very little explanation out there. Hanwoo is Korea's native beef breed — and it's not the same thing as Japanese Wagyu, even though the two get lumped together constantly. Here's what it actually is, how it's graded, and which cuts to start with.
What Is Hanwoo Beef?
Hanwoo (한우) is a native Korean cattle breed, raised almost exclusively within Korea and prized for its fine marbling, tender texture and slightly sweeter flavour than Western beef breeds. It's the beef behind Korean BBQ menus and celebration dinners across Korea — and increasingly sought after in Hong Kong, where it's harder to find than Wagyu or Angus.
Hanwoo vs Wagyu — Not the Same Thing
Both are famous for marbling, but they're different breeds from different countries, graded on different scales:
- Hanwoo — Korean native breed, graded 1++ down to 3 by Korea's national grading system.
- Wagyu — Japanese breeds (Kuroge Washu and others), graded A5 down to A1/B/C. See our Wagyu grading guide for the full breakdown.
Confusingly, “Wagyu” literally translates to “Japanese cow” — so Hanwoo, being Korean, is never technically Wagyu, no matter how marbled it is.
How Korean Beef Is Graded
Korea's grading system (administered by KAPE, the Korea Institute for Animal Products Quality Evaluation) scores carcasses on marbling, meat colour, fat colour and texture, then assigns one of five grades:
- 1++ — the highest grade, dense, even marbling throughout
- 1+ — excellent marbling, one step below 1++
- 1 — good marbling, still well above average
- 2 / 3 — leaner, everyday-eating grades
Super Farm currently carries 1++ and 1+ grade Hanwoo — the top two tiers.
Best Hanwoo Cuts to Start With
- Hanwoo Striploin 1++ — the classic pan-fry or BBQ cut, well-marbled edge to edge
- Hanwoo Ribeye 1++ — richer, fattier, best at high heat
- Hanwoo Tri Tip 1++ — leaner, great value entry point
- Hanwoo Outside Flat Cap 1++ — thin-cut, ideal for Korean BBQ-style grilling
How to Cook Hanwoo at Home
Treat it the way Korean BBQ restaurants do: thin-to-medium slices, a very hot pan or grill, minimal seasoning. With this much natural marbling, salt and pepper is often all it needs — the fat does the rest of the work as it renders.
Ready to try it? Browse the full Korean Beef collection, or message us on WhatsApp at +852 6633 8638 with any questions on grade or cut.