Hanwoo vs Wagyu (A5) — Breed, Grading and How Each Is Eaten
Hanwoo and Japanese Wagyu are different breeds graded on different scales, so saying 1++ ranks above or below A5 does not hold. Hanwoo is Korea's native breed, graded separately for quality (1++, 1+, 1, 2, 3) and yield (A, B, C); Wagyu is the name for four Japanese breeds, graded by combining yield (A–C) with quality (1–5), which makes A5 the top mark. In taste, top-grade A5 Wagyu is the richer of the two, while Hanwoo's fat melts more readily and is usually described as finishing cleaner with a more pronounced beef aroma.
The comparison at a glance
| Hanwoo | Japanese Wagyu | |
|---|---|---|
| Breed | One native Korean breed | Umbrella term for four Japanese breeds, incl. Japanese Black |
| Grading body | Korea Institute for Animal Products Quality Evaluation | Japan Meat Grading Association (JMGA) |
| Quality grade | 1++ · 1+ · 1 · 2 · 3 | 1 to 5 (5 is highest) |
| Yield grade | A · B · C, stated separately | A · B · C, combined with quality as "A5" |
| Marbling detail | 1++ split into No.7, 8, 9 (since 2019) | BMS 1–12; A5 requires BMS 8 or above |
| Top label | 1++ (fully written 1++A) | A5 |
| Typical cooking | Charcoal grilling, thickness varied by cut | Often sliced thin and cooked briefly |
Both systems look at quality and yield, but Wagyu folds the two into one mark (A5) while Hanwoo leads with the quality grade. "Hanwoo 1++" on a menu states the quality grade only.
Why the numbers can't be lined up
The "5" in A5 and the "++" in 1++ come from different agencies using different reference charts. Wagyu's BMS score and Hanwoo's marbling percentage are measured differently and do not convert one-to-one, so any chart claiming "1++ equals roughly A4" has no official basis.
What is worth comparing is the cut, the ageing and the thickness — not the letter on the grade. A grade is stamped once on the whole carcass, so within the same 1++ a tenderloin and a short rib are entirely different eating. The Hanwoo grades themselves are covered in detail in our Hanwoo grades guide.
How they differ on the plate
- Richness — comparing top grades, A5 Wagyu is the richer and more buttery. Hanwoo 1++ is well marbled too, but the beef aroma comes forward more.
- Melt — Hanwoo's fat has a comparatively low melting point, so it melts quickly and is usually described as finishing cleaner.
- Portion — the fattier the beef, the sooner you feel full. Over a long dinner with drinks, that difference is noticeable.
Neither is simply "better"; they aim at different things. Wagyu is about the sweetness and melt of the fat; Korean Hanwoo grilling is about charcoal aroma and the contrast in texture from cut to cut.
If you love Wagyu, how to order Hanwoo at a Korean BBQ
- Beef is ordered by the cut in 100g portions. Combining à la carte cuts is more common than a set course.
- If you love the melt of Wagyu, start with well-marbled cuts such as galbi (short rib) or ribeye cap; if you want to taste the beef itself, start with a thick-cut tenderloin.
- Order one marinated galbi and one unmarinated galbi to compare the two pillars of Korean grilling side by side.
- At premium Hanwoo restaurants a server usually grills at your table — just say how you like it done at the start.
Comparing for yourself at SEOLYA GALBI Cheongdam
SEOLYA GALBI Cheongdam serves Hanwoo 1++, and a dedicated server grills every cut at your table. For marbling, try the Top-grade Chuck Flap Tail (₩59,000 per 100g) or the Triple-Aged Ribeye Cap (₩49,000 per 100g); for Hanwoo's beef aroma and thickness, the 26mm Garlic Tenderloin (₩49,000 per 100g); and for the classic Korean grill flavour, the Seolya Marinated Galbi (₩57,000 per 100g).
Last verified: 2026-10-05