Hanwoo is still new to Singapore, so before sharing it with chefs, our sales and culinary teams sat down to learn it first. Representatives from the Korea Hanwoo Association travelled to join us, and Korean master butcher Ron Ko led the session. He walked us through a pure native breed, Korea’s national grading system, and a cutting approach that differs from Australian and Japanese practice, then showed how each cut behaves in the kitchen. Knowing a product starts with the people who work with it every day, and we are grateful to those who shared their knowledge with us.
