Table 1. Chemical compositions of 12 cuts from Hanwoo bull beef

Cut	Protein (%)	Moisture (%)	Fat (%)	Collagen (%)
Tenderloin	21.72±0.18^ab	70.20±0.58^e	6.64±0.30^b	1.57±0.17^bc
Loin	21.97±0.30^a	70.03±0.42^e	6.16±0.34^bc	1.52±0.0^bc
Striploin	22.07±0.33^a	70.36±0.42^de	6.09±0.27^bc	1.48±0.07^c
Chuck roll	20.33±0.38^c	70.82±0.62^de	5.25±0.25^bc	2.04±0.09^a
Chuck tender	20.66±0.35^b	72.23±0.20^bcd	5.19±0.46^bc	1.97±0.13^a
Oyster blade	20.39±0.24^c	71.44±0.25^abc	4.64±0.36^c	1.66±0.10^abc
Short plate	19.17±0.21^d	68.55±0.60^f	8.39±0.38^a	1.99±0.08^a
Top sirloin	21.64±0.32^ab	71.44±0.25^cde	5.21±0.36^bc	1.66±0.10^abc
Top round	22.07±0.3^a	71.34±0.32^cde	5.13±0.32^bc	1.63±0.09^abc
Eye of round	22.50±0.40^a	73.40±0.34^ab	2.79±0.27^d	1.74±0.09^abc
Bottom round	22.12±0.4^a	73.98±0.23^a	2.40±0.26^d	1.92±0.07^ab
Brisket	21.31±0.27^abc	71.48±0.70^cde	5.62±0.83^bc	1.92±0.09^ab