• 商品描述
    Description
  • 建議食法/建議烹調方法
    Suggested serving method
  • 注意事項
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DCM秘製汁燒鹿兒島A4黑毛和牛牛肋肉(燒肉)~100g DCM Marinated Kagoshima A4 Wagyu Rib Fingers (Yakiniku) ~100g


牛肋肉是指位於肋骨之間的肉,有咬口之餘,肉味濃郁,油香十足。 DoubleChefs自家秘製醬汁醃製鹿兒島A4黑毛和牛牛肋肉,更能突顯原有濃郁和牛香味,汁燒後配飯惹味十足。 


Rib fingers are thin strips of beef cut from between individual ribs. It tastes chewy and juicy.
 DoubleChefs marinates the rib fingers with the secret sauce which highlights the beefy taste. It served with rice is delicious.  


【 規格 Specification 】
重量:約100克
Capacity: ~100g

汁燒鹿兒島A4黑毛和牛牛肋肉 DCM Marinated Kagoshima A4 Wagyu Rib Fingers

1. 牛肋肉放上燒爐/煎鍋用中火煎烤即成。

    Put the fib fingers on the hot plate/pan and fry on medium heat.

・圖片只供參考,一切以實物為準。

    The photos are for reference only. 

・份量以重量 / 串數為準。

    Servings are based on weight / number of skewers. 

・每次肉類來貨時大小不一, 如表面面積相對較大, 肉片數量會相對較少。

    Meat comes in different sizes from time to time. If the surface area is relatively large, the number of pieces will be less.

・請勿在肉類壓放任何物品,或堆疊貯存,有可能導致肉質變色。

    Do not put any items on the meat during storage. Otherwise, the meat will be discolored.

・真空包裝、濕度或氣溫等因素,有機會導致肉質呈現深啡色,唯其鮮味、味道及肉質不會改變,可放心食用。

    Due to factors such as vacuum packaging, humidity or temperature, the meat may turn dark brown, but its taste, freshness and texture will not change. 

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