Table 1. Korean Hanwoo beef grading standards
| Grade | Marbling score1)(1 to 9) | Meat color2)(1 to 7) | Fat color3)(1 to 7) | Texture4)(1 to 5) | Maturity5)(1 to 9) |
| 1++ | 7, 8, 9 | 3, 4, 5 | 1, 2, 3, 4 | 1 | 8, 9 |
| 1+ | 6 | 3, 4, 5 | 1, 2, 3, 4 | 1 | 8, 9 |
| 1 | 4, 5 | 3, 4, 5 | 1, 2, 3, 4 | 1 | Normal (1–7) |
| 2 | 2, 3 | 3, 4, 5 | 1, 2, 3, 4 | 1 | Normal (1–7) |
| 3 | 1 | Other | Other | 5 | Normal (1–7) |
Evaluates the distribution of intramuscular fat with higher scores indicating greater marbling. Higher grades are given to beef with higher marbling, and marbling scores of 7, 8, or 9 correspond to grade 1++.
Evaluates the color of the meat, with overly pale or overly dark colors being undesirable. Grades 3 to 5 are considered ideal for high-quality beef.
Assesses the color of fat within the muscle and the surrounding fat. Grades 1 to 4 are rated highest for fat quality and are categorized as 1++.
Assesses the fineness and elasticity of the muscle fibers. The best texture (grade 1) is rated as 1++.
Refers to the degree of aging (related to the animal’s age). Higher scores (8 to 9) indicate advanced maturity without significant quality degradation. Maturity is judged based on connective tissue presence.