Where's the Beef?

Concerns over mad cow disease have led to the now few year old ban on the import of US beef. Obviously, this ban is a huge issue for the US and their beef lobby. There is immense pressure being forced upon Korea to get rid of this ban and this gets a lot of mention in the press. In most of today's newspapers, President Roh Moo-Hyun is quoted as saying that the import of US beef is inevitable regardless of whether Korea fails to sign the free trade agreement with the US.

Some friends of mine were going to open a high end steak house using premium corn-fed U.S. prime but have put the project on hold due to the instability of supply. Apparently, there were more than a few people who wanted to bring in Lawry's and Mortons in to Korea to no avail. Probably one of the few types of food I miss living in Korea is this type of steak. Ruth's Chris, Mortons, Del Friscos, Peter Lugers .... it's probably the one thing I always get when I travel abroad to other countries that do not ban the import of US beef (namely, most places you would go).

In the meantime, us steak lovers in Seoul have to put up with Australian beef that really does not compare. I won't go to a restaurant to have steak because as I'm always let down and prices are higher than you'd pay for a Ruth's Chris filet (we're talking between US$40 to $50). I now many a foreigner has been disappointed especially when the bill comes. Also, when you bite into that Australian steak you won't have THAT reaction ... you know what I'm talking about ... when you bite into it and close your eyes, bend your head back, nod and say, "Oh yeah." Nope, not gonna happen with Australian meat. While the "hanwoo" or high grade Korean beef is delicious (and seriously pricey) and Korean BBQ offers many types of savory meat offerings ... sometimes you just feel the need for that big ass fat steak and I don't expect to be able to get any in Seoul for the foreseeable future.

-Pat in Seoul