On looks alone, it’s very hard to distinguish a premium wagyu from Hanwoo because 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 down to its fat-to-protein ratio, which affects the flavor and tenderness of the steak.

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

"Hanwoo has a very attractive flavor; it’s not as beefy and lean as American steaks tend to be, nor as fatty as wagyu," says Keung. "When people describe that 'beef' flavor, that’s what you think of when eating a lean meat. Hanwoo has that great beef flavor, but there are unique flavors in an animal’s fat too. So you need both fat and protein to achieve a steak that’s as tender and beefy as Hanwoo."

The royal treatment

According to the chefs, Hanwoo has all the beefy flavor of a USDA Prime without being overpowered by the oily marbling associated with Kobe and wagyu. The secret to its perfect balance lies in how the animals are raised and fed.

Similar to highly pampered wagyu and Kobe cattle, some Hanwoo herds are known to guzzle beer, enjoy massages, roam freely and sometimes even listen to classical music to decrease stress levels. Both Hanwoo and Wagyu eat grains, but the Hanwoo diet tends toward corn, while wagyu usually 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 it someday in South Korea