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

鹿兒島A4黑毛和牛牛肋肉配香蔥(燒肉)Kagoshima A4 Wagyu Rib Fingers with Leek (Yakiniku)



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。
 可搭配蔥花鹽燒或烤煎後沾上濃郁的辛味噌醬都是不錯選擇。 

 

Rib fingers are thin strips of beef cut from between individual ribs. It tastes chewy and juicy. It could be cooked with leek and salted or served with a rich spicy miso dipping sauce. 

香蔥鹽燒鹿兒島A4黑毛和牛牛肋肉 Kagoshima A4 Wagyu Rib Fingers with Leek and Salt

建議配料: 鹽及黑椒

Suggested ingredients: salt and black pepper


1. 先把牛肋肉的兩面灑上鹽及黑椒,牛肋肉放上燒爐/煎鍋用大火煎烤。

    Sprinkle salt and black pepper on both sides of the rib fingers, then put the fib fingers on the hot plate/pan and fry on high heat.


2. 加上蔥花,熄火即成。

    Add the leek, then turn off the heat and serve.

・圖片只供參考,一切以實物為準。

    The photos are for reference only. 

・份量以重量為準。

    Servings are based on weight. 

・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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