• 商品描述
    Description
  • 建議食法/建議烹調方法
    Suggested serving method
  • 注意事項
    Disclaimer

極尚和牛拼盤(燒肉)- 2人份(~380g) Deluxe Wagyu Platter (Yakiniku) - for 2 Persons (~380g)

DoubleChefs主廚細選出優質日本鹿兒島A4黑毛和牛及澳洲M6/7和牛,手工切割多款精緻部位。鹿兒島黑毛和牛肉質細緻雪嫩,油香豐郁,入口即溶。澳洲M6/7和牛脂肪分佈平均,肉與油香平衡,牛味香濃。極尚和牛拼盤可以一次過感受不同的美味。

Different kinds of delicate parts of high-quality Kagoshima A4 Wagyu and AUS M6/7 Wagyu are selected by DoubleChefs. You could enjoy different delicacies at once. Kagoshima A4 wagyu has rich fatty taste while Australian wagyu is famous for beefy taste.

1. 鹿兒島A4黑毛和牛牛小排
    Kagoshima A4 Wagyu Short Rib

2. 鹿兒島A4黑毛和牛牛胸腹
    Kagoshima A4 Wagyu Beef Plate

3. 鹿兒島A4黑毛和牛牛三角
    Kagoshima A4 Wagyu Chuck Rib

4. 鹿兒島A4黑毛和牛牛肩嫰肉
    Kagoshima A4 Wagyu Chuck Tender

5. 澳洲M6/7 和牛西冷
    AUS M6/7 Wagyu - Sirloin 

建議食法 (以 Bruno 燒肉機作示範)(Using Bruno hot plate as demonstration)


1. 把燒爐開大火預熱2-3分鐘,直至有煙。

    Preheat the plate for 2-3 minutes over high heat until there is smoke.


2. 先放入牛油粒塗均整個爐面,夾起備用。

    Sear the beef fat over the hot plate, and keep it for later use. 


3. 先在肉的兩面灑上鹽和黑椒碎,然後把肉煎烤。

    Sprinkle salt and black pepper on both sides of the meat, and fry the meat.

(建議牛肉按數字順序食用,可參考下圖的建議煮食時間)

(It is recommended to eat meat in numerical order, and you can refer the following photo.)


* 請注意: 以上建議烹調方法使用Bruno燒肉機作示範,不同品牌的燒肉機所需的烹調溫度及時間或會有所不同。

* Please note that the suggested cooking method mentioned above using Bruno hot plate as demonstration. The cooking temperature and time required varies for different brands of hot plates.


極尚和牛拼盤(燒肉)|Double Chefs Market

・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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