Table 1. Chemical composition contents by cut of Hanwoo beef (Oh et al., 2016)

Composition (%)	High preference cut			Low preference cut

	Loin	Tenderloin	Rib	Brisket	Topside	Shank
Dry matter	36.28 ± 1.42^b	41.18 ± 2.51^a	35.97 ± 1.51^b	30.00 ± 1.01^c	29.85 ± 1.77^c	29.00 ± 1.36^d
Crude protein¹⁾	53.20 ± 3.26^c	40.01 ± 3.25^e	46.94 ± 1.52^d	64.68 ± 3.19^b	67.27 ± 2.92^a	65.09 ± 2.10^b
Crude fat¹⁾	41.58 ± 3.40^c	55.66 ± 4.47^a	47.73 ± 2.95^b	30.75 ± 3.25^d	26.22 ± 3.99^e	29.85 ± 1.29^d
Crude ash¹⁾	4.31 ± 0.76^b	3.21 ± 0.55^b	2.98 ± 0.38^b	6.31 ± 0.89^a	6.83 ± 0.91^a	6.93 ± 0.99^a