A Comprehensive Review of the History and Breed Characteristics of Hanwoo Cattle

• 발행기관: 한국축산식품학회
• 저자명: Da Young Lee Ermie Jr Mariano Ji Won Park Seok Namkung So Young Choi Woo Jin Lee Ye Won Shin Chae Hyeon Bok Colin Venter Sungkwon Park Seong-Ho Choi Cheorun Jo Sun Jin Hur
• 간행물 정보: 『Food Science of Animal Resources』제45권 제5호, 1251~1264쪽, 전체 14쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2025.09.15

국문 초록

Hanwoo is a premium beef product highly valued by Korean consumers for its exceptional flavor and taste. However, despite its high domestic market price, it remains relatively unknown in international markets. Therefore, this study aims to explore the history and characteristics of Hanwoo to enhance understanding and seek opportunities for global market expansion. Although the exact origin of Hanwoo is unclear, it is presumed to have migrated to the Korean Peninsula from Africa, the Middle East, or northern China and Manchuria. Over time, frequent regional exchanges may have led to genetic interbreeding between Hanwoo and cattle from China and Japan. Hanwoo is classified into four primary coat color types—yellow-brown, black, white, and spotted—but more than 90% of Hanwoo exhibit a yellow-brown coat. Hanwoo has been selectively bred to enhance marbling and fat content, and it has been shown to exhibit higher intramuscular fat and marbling scores compared to foreign breeds. Furthermore, other Korean breeds such as Heukwoo and Jeju black cattle have demonstrated higher levels of oleic acid and amino acids than Hanwoo, suggesting even richer flavor profiles. These characteristics indicate that Hanwoo possesses competitive potential in the global premium beef market. Developing differentiated branding strategies based on breed-specific traits could further promote Hanwoo exports. However, since Hanwoo has been selectively bred according to the preferences of Korean consumers, additional research is needed to assess its acceptance in other major international markets. Moreover, limited production volume and high production costs present significant challenges for large-scale exports.

목차

Introduction

History of Livestock in East Asia

History and Breeds of Hanwoo

Current Status of the Hanwoo Beef Industry

Comparative Study of Quality Characteristics of Hanwoo Beef

Conclusion

References

키워드

Hanwoo yanbian yellow cattle wagyu market status meat characteristics