Bluefin Tuna vs. Hanwoo Beef: Price Analysis by Cut

Recording and Inspection: Uncle Tuna | Goldtuna

We often cite Hanwoo (Korean beef) as the synonym for noble ingredients. It made me wonder: where does the value of Bluefin tuna, the precious guest of the sea, stand in comparison?

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Together with the Goldtuna family, I compared the value of raw tuna with Hanwoo. When looking at the same weight, the main belly cuts of Bluefin tuna held a precious value that was by no means inferior to Hanwoo ribeye or striploin, and the calculation for the Kama-sal (collar meat) was on a completely different level.

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Of course, for a transparent comparison, we established clear criteria. Goldtuna's tuna prices were based on actual restaurant purchase prices, and Hanwoo prices were based on the average factory release price for Grade 1 steer announced by the Korea Meat Trade Association, rather than consumer retail prices.

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This was to look into the value of the raw material itself rather than a simple retail price comparison. Currently, the market price for Grade 1 Hanwoo tenderloin is 93,250 KRW per kg, striploin is 70,575 KRW, and ribeye is 61,575 KRW.

This is the appearance of the farmed Bluefin tuna Kama (collar) raw material encountered at Goldtuna. It is from between these rough bones that the Kama-sal is finally born.

1. You shouldn't look at the raw material price alone for Bluefin tuna Kama-sal

The purchase price for the Kama raw material in the photo at Goldtuna is approximately 40,000 KRW/kg.

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If you only look at the numbers, it might seem more reasonable than the belly cuts. However, this raw material cannot be served entirely on the table.

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The Kama contains massive bones. After Goldtuna's strict trimming process, the actual Kama-sal used for sashimi is only about 30%. Slight differences in yield occur depending on the condition of the raw material and the touch of the artisan.

The calculation to obtain the essence of that 30% changes as follows:

In the end, to obtain 1kg of Kama-sal, we willingly purchase 3.3kg of raw material. This is a conclusion reached even excluding skilled labor costs or meticulous processing expenses.

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This is why, when we talk about the value of Kama-sal, we must distinguish between the apparent cost of the raw material and the actual cost that melts in your mouth.

2. Even compared to Hanwoo tenderloin, the cost of Kama-sal is not low

I placed the weight of Grade 1 Hanwoo tenderloin, striploin, and ribeye alongside Goldtuna's tuna costs. The value held by the essence of different lives can be seen at a glance.

※ Tuna prices are based on Goldtuna purchases in August 2026 and may change according to exchange rates and supply trends.

Hanwoo prices were compiled based on the average factory release price for Grade 1 steer from the Korea Meat Trade Association.

As shown in the table, the value of No. 1 Toro and No. 2 Toro is aligned with the value of Hanwoo striploin.

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[The texture of farmed Bluefin Tuna No. 1 Toro]

This is the farmed Bluefin tuna No. 1 Toro served on Goldtuna's table.

3. Just as Hanwoo differs by cut, tuna prices also differ by cut

We do not judge value simply by the name 'Hanwoo'.

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Just as the texture differs depending on whether it is tenderloin, striploin, or ribeye, the market price difference between tenderloin and top round within the same Grade 1 Hanwoo is clear.

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Tuna follows the same principle.

From the type of tuna to which specific piece is taken—whether it's Kama-sal, belly button meat, or Akami—the depth of flavor and rarity contained within each slice varies.

This is the actual appearance of Southern Bluefin tuna belly (the part containing the internal organs).

[The appearance of Bigeye Tuna]

This is the appearance of Bigeye tuna Kama-belly, cut only from the front section of the Bigeye belly.

[Bluefin Tuna Belly Button Meat]

This is the appearance of Bluefin tuna belly button meat after being specifically cut.

[Bluefin Tuna Akami]

This is the inner flesh part of Bluefin tuna, called Akami. This is how it looks after removing the blood meat and cutting it into sticks.

Therefore, the single word 'Bluefin tuna' cannot capture the true value of the raw material.

We must look deeply into what species it is, what the size of the raw material is, and which precious part is being served.

4. Why Kama-sal is used only in the Omakase Special

I would like to address why we cannot serve Kama-sal in all of Goldtuna's courses. Kama-sal is a precious piece prepared exclusively for the Omakase Special.

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While the purchase price of the Kama raw material itself is around 40,000 KRW per kg, when considering the yield after removing the bones and neatly extracting only the meat, the actual cost reaches approximately 133,000 KRW per kg.

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The amount allowed from a single giant tuna is extremely limited.

The difference between courses is not simply a difference in the number of items. Which precious piece of which tuna you encounter determines the essence of the course.

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Making Kama-sal the center of the Omakase Special is also a stubborn promise to protect the weight and rarity of these ingredients.

A Word from Uncle Tuna

I have been purchasing tuna for a long time, but this is the first time I have looked at the prices of tuna and Hanwoo side-by-side like this. Comparing them directly was interesting for me, and my staff also found it surprising. When looking only at raw material prices, good tuna and Hanwoo were in a more similar price range than expected.

Then I suddenly thought about which side would offer better value for a meal. Hanwoo restaurants are easy to find around us, but there don't seem to be many tuna restaurants that handle good tuna properly. I hope there will be more tuna restaurants like this in the future.

Looking at Goldtuna alone, you aren't just eating tuna. Because it is a 15-course meal centered around tuna with various other dishes, I thought it could be another interesting comparison when looking at the composition of the entire meal, not just the raw material price.

F. How is the value of a tuna course determined?

Q. What determines the price of a tuna course is not simply the difference in quantity. Its value begins with the inherent cost of the species and parts you will encounter.

You can take a closer look at the differences between Goldtuna's 80,000 KRW, 100,000 KRW, and 130,000 KRW courses through "Tuna Course 80,000 KRW vs 130,000 KRW, Decisive Differences in Parts and Composition."

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