Korean culture and products have built up a strong following in recent years, and the next wave is likely to be led by Hanwoo (Korean beef) due to its high quality and health benefits.
As a key component of Korean premium foods, Korean beef comes from a pure breed of cattle that is native to Korea, and is traditionally served to royalties and celebrities only. Along with such national specialties as kimchi and bibimbap, it is a signature dish in Korean cuisine.
Korean beef is rich in high quality protein essential for the human body. It contains Vitamin B12 which helps prevent anemia and neurological disorders. Also, in comparison to beef from other countries, Korean beef contains greater amounts of oleic acid, a type of unsaturated fatty acid, and essential amino acid. Aside from its outstanding taste, it is proven effective in lowering blood pressure, and forms an integral part of a healthy and balanced diet.
Korean beef prides itself on the highest level of health standards and sanitation as it is produced only from slaughterhouses certified by the Hazard Analysis & Critical Control Point (HACCP) of the the Korean government. Consumers have ready access to information related to its manufacture, transport and distribution through the Beef Traceability System.
The Beef Rating System provides useful reference to consumers as it differentiates quality of the beef by classifying it into five levels (1++, 1+, 1, 2, and 3) according to the grade of meat. Korean beef is prized for its wonderful flavors and texture. Chefs recommend simply grilling the beef and dipping it in salt to enjoy its original taste, without the need for any additional seasoning.
As the official body responsible for promoting Korean beef, Hanwoo Board delivers Hong Kong-style Korean beef recipes every week through SNS (Social Networking Services) to consumers. It also regularly participates in various expositions and cultural events, and organizes tasting functions often in partnership with the Korean Consulate in Hong Kong.
Korean beef has gained widespread recognition, especially among gourmands in Hong Kong. Latest statistics show the export of Korean beef to Hong Kong has increased by an average of 3% annually.
