Hongseong Hanwoo
Hongseong Hanwoo
Hongseong hanwoo (Korean beef) and Galbi produced from this region account for 6% of the total national production, and they are known for their tender texture.
Since long ago, Hongseong has been one of the best stockbreeding areas in the country, raising Korean cattle, pigs and chickens. This hilly area receives natural energy from the Gaya, Deoksung, Baegwol and Oseo mountains and contains hot springs. It also receives a moderate amount of sea breeze and produces an abundant amount of crops on the plains. Hongseong cattle are fed rice straw and grains produced from this area. Accordingly, the meat is tender with delicate marbling and tastes exception.
Additionally, Hongseong cattle are raised in a clean environment with quality feed, and advanced meat processing technology is applied to ensure the tenderness and juiciness of the meat. Once people try Hongseong hanwoo, they will never be satisfied with anything else!
Hanwoo can be found anywhere in Hongseong, and it has captivated many gourmets from around the country.
Characteristics and Use of each part of beef
| Name | Part | Characteristics | Use |
|---|---|---|---|
| Rib Eye | Part that removes chuck tail flap from sirloin part | It is superbly tender | Steak Shabu-Shabu, Roasted Meat |
| Chuck tail flap | Part that removes rib eye from sirloin part | It has developed fat in the muscle | Roasted, Steak |
| Marbled beef | Part that is removed from brisket and flank | It has a lot of fat and firm so that it is munchy. | Roast |
| Top blade | It is a part of foreleg that looks like a fan | It has a lot of fat in the muscle and is quite soft | Roast |
| Rump roast | Inside of hind leg that looks like a bat | Good to make beef boiled down in soy sauce (Jangjorim) | Jangjorim, Sanjeok |
| Thin Flank | Part at the end of sirloin | Chewy taste | Stew, Roast |
| Chuck Tender | Part in the fore leg | Tough beef | Yukhwe, Japche |
| End Pieces | Backbone, Chest parts | There is no lean meat | Meat broth, Galbitang |