各地牛肉都有其不同的評級制度，韓牛會以牛隻第13條肋骨 (西冷部位) 的切割面的脂肪分佈、肉色及脂肪顏色，作為指標來評斷其品質，1++ 為最高級別，其次為 1+、1、2 及 3 級，另外根據牛隻實際可以使用的肉量百分比，分為 a、b、c 三個級別。

簡而言之，1++ 是韓牛中的頂級者，等同於 a5 日本和牛，1++a 則是其中出類拔萃者。不過不是最高級、最貴的就最好吃，最重要還要視乎怎樣烹調，例如想要做廣東菜的菜心炒牛肉，油分太重、滿碟是油反而不美，同樣的做漢堡扒也不宜選太油的牛肉。

高質素的韓牛有著和牛一樣的豐富大理石花纹，入口同樣具有油脂甘香、口感鬆化以及鮮嫩多汁等特點，但少了和牛的油膩，是油脂及牛味的絕佳平衡。

korean beef lovers here is your treat! finally, you can taste the hanwoo, korean beef, with top grade of 1+. experience the amazing richness of korean beef. last but not least, the tasting offer is now on at hk$1,000/kg while stock last.

each beef-producing country has its own system to determine the quality of the meat. in south korea, a cow is judged by the piece of meat next to its 13th rib (sirloin). based on the criteria of fat distribution and colour, as well as the colour of the beef, the meat from this cow will be graded as 1++, 1+, 1, 2 or 3, with first as the highest. another indicator measures the percentage of meat available for use, dividing the beef into the grades of a, b and c.

in other words, 1++ hanwoo is the equivalent of a5 wagyu at the top of the pecking order. 1++a beef is the best of the best. however, the best graded and most expensive doesn’t automatically produce a great dish. the choice of the type of hanwoo depends on what you’re cooking. if you’re planning to make a classic cantonese stir-fry with beef and choy sum, the large amount of fat in 1++ beef would become excessive. the same applies to burger patties.quality hanwoo carries an extravagant marble pattern on the meat. much like its japanese counterpart, it’s known for its tender texture and the burst of fragrant oil and meat juice as you bite into it. but when compared to wagyu, hanwoo is less fatty, which makes it a happy medium between fat and flavour.

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