Hanwoo Grades Explained — 1++, 1+, and What No.9 Means
Hanwoo carries two grades at once: a quality grade (1++, 1+, 1, 2, 3) and a yield grade (A, B, C). When a restaurant says "1++" it means the quality grade — marbling of 17% or more — which is itself subdivided into No.7, No.8 and No.9. Japanese Wagyu A5 combines a yield grade (A–C) with a quality score (1–5), so "1++ equals A5" is not a valid translation.
Two grades are assigned at once
Every Hanwoo carcass receives both a quality grade and a yield grade. The quality grade — 1++, 1+, 1, 2, 3 — is judged on marbling, meat colour, fat colour, texture and maturity. The yield grade — A, B, C — reflects how much saleable meat the carcass gives. Consumers almost only ever see the quality grade; the yield grade matters to the trade.
A fully correct label therefore looks like "1++A", with both values. "Hanwoo 1++" on a menu states the quality grade only.
1++ is itself split into three steps
Since the 2019 revision of the grading standard, 1++ is reported in three marbling bands. Two cuts can both be 1++ and still differ noticeably in fat content.
| Label | Marbling | What you notice |
|---|---|---|
| 1++ No.9 | 22.1% and above | The densest marbling. A little goes a long way |
| 1++ No.8 | 19.6–22.0% | The balanced band between fat and lean |
| 1++ No.7 | 17.0–19.5% | Where 1++ begins. Beef aroma reads more clearly |
| 1+ | 13.0–16.9% | Widely used for premium grilling |
| 1 | 10.0–12.9% | Butchery, bulgogi and soups |
More marbling is not automatically better. Over a long dinner with drinks, No.9 can become heavy, so the cut and the occasion should decide the grade rather than the other way round.
How Hanwoo differs from Japanese Wagyu
The breed and the scale are both different. Hanwoo is Korea's native cattle breed; Wagyu is an umbrella term for four Japanese breeds. Hanwoo is graded 1++ to 3 for quality and A to C for yield; Wagyu combines A–C yield with a 1–5 quality score, which is why A5 is its top mark.
- Fat melting point — Hanwoo's is comparatively low, so it melts quickly and tends to finish cleaner on the palate.
- Fat content — comparing top grades against each other, A5 Wagyu is the richer of the two.
- How it is eaten — Wagyu is often sliced thin and cooked briefly, while Hanwoo grilling varies the thickness by cut and works over charcoal.
Saying 1++ ranks above or below A5 does not hold. They are different rulers. What is actually worth comparing is the cut, the ageing and the thickness of the cut.
Three things that decide taste more than the grade
- The cut — tenderloin, sirloin, short rib and chuck flap differ completely in fat distribution and grain, yet one grade is stamped on the whole carcass.
- The ageing — duration and method change aroma and texture more than a grade letter ever tells you.
- The thickness — a difference of a few millimetres changes how fast heat travels. Thick-cut and thin-cut tenderloin are, in practice, different dishes.
This is why the signatures at SEOLYA GALBI Cheongdam are named by thickness — the 26mm Garlic Tenderloin, the 23mm Tenderloin Sando, the 7mm Cheongyang Brisket. The grade is where the ingredient starts; selection, ageing and cutting decide the rest.
Last verified: 2026-08-17