MiGyeongSan Beef
vs Hanwoo Beef

The primary distinction between these types of beef lies in the gender of the cattle and their rearing processes. Hanwoo cattle, an indigenous Korean breed, are renowned for producing premium meat. Hanwoo beef is predominantly derived from Hanwoo bulls (males), resulting in a leaner cut with less fat and a higher protein content. The premium status of Hanwoo beef is further attributed to a meticulous breeding process that spans 15 to 30 years.

In contrast, Migyeongsan beef comes from young female cattle, under 36 months of age, that have neither calved nor been used for milk production. This breed typically involves female Hanwoo cows and is characterised by a shorter breeding cycle of less than 36 months. Migyeongsan beef is notable for its exceptional tenderness and high marbling, attributes that arise from the higher fat content of cattle that have not experienced childbirth or lactation.

MiGyeongSan Uses

Migyeongsan beef is highly regarded as a premium, luxury meat, often purchased by Koreans as a prestigious gift for special occasions. Its exceptional quality makes it a sought-after ingredient in upscale restaurants, featured in dishes such as beef tartare, grilled beef, and steak. While Migyeongsan beef is predominantly popular in South Korea, where the cattle breed is native, it is increasingly gaining recognition abroad and is beginning to be marketed in international markets.