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Hongseong Hanwoo

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Hongseong Hanwoo

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.

In particular, 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.

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

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
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