There are some studies on the origin and ancestry of this cattle breed.
Researchers are of divided view when it comes to ancestry and domestication of Hanwoo. Origin and domestication of not just Hanwoo but all north-east asian cattle is a topic of discussion among researchers. In the present review we discussed the origin, domestication, breeding strategies and genomic selection in Hanwoo cattle. In order to support the beef industry along with the conventional selection program, the genomic selection is also being incorporated in selection and breeding programs. Therefore, the current selection index used in Korea Proven Bulls (KPN) program is based on 1) carcass weight on marbling score 2) the comparison on carcass weight. The major goal of researchers is to increase both the quality (Marbling, tenderness and flavor) and the quantity (Carcass weight) of the meat to benefit the Hanwoo beef industry. In order to produce high quality Hanwoo beef along with specially designed breeding programs special care and feed strategies are deployed. No wonder Korean consumers, despite the high price prefer Hanwoo beef to the imported one.
Korean consumers decided their overall acceptability of Hanwoo beef are as follows: weights of tenderness 55%, juiciness 18%, and flavor-likeness 27%. The marbling in Hanwoo steak is excellent as well and it has the right balance of meat and fat. Taste-wise, it’s very soft, juicy, and delicious. It also has a higher omega 3 fatty acid count which makes it healthier than beef from other cattle. Hanwoo is lower in cholesterol compared to other beef. When Hanwoo beef was compared with the Australian Angus, it showed characteristic compositional and quality differences that should result from genetic and environmental differences between them. Korea along with Hanwoo has a market for imported beef from Australia, USA, New Zealand, Canada and Mexico as well (KMTA, ). Along with Hanwoo experiment station there are other institutes and universities as well which are working towards the betterment of this native cattle breed. Hanwoo Experiment Station (A Research Station of National Institute of Animal Science) in Pyeongchang-gun, Gangwon-do, Korea is dedicated exclusively for research on Hanwoo cattle. National Institute of Animal Science along with the small stakeholders has taken an initiative for a better management and improvement of Hanwoo cattle. Among all these colour variants brown is the most common one (Figure 1). brown Hanwoo, brindle Hanwoo, black Hanwoo and jeju black (Figure 1).
There are four breeds of Hanwoo in Korea viz.
Hanwoo beef is known for its marbled fat, tenderness, juiciness and characteristic flavor. Despite its high price, beef from Hanwoo cattle is very popular among both Koreans and foreigners. Full-scale production of Hanwoo as meat-type cattle has occurred since 1960s with the rapid growth of the Korean economy. Over the period of time Hanwoo cattle has evolved to be meat type cattle. In earlier times Hanwoo was used extensively for farming, transportation and for religious sacrifice. Hanwoo (Korean cattle) is the native, taurine type, small sized cattle breed of Korea and its history as a draft animal dates back to 5000 Years.
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