牛肩肉(Chuck Roll)是指牛頭到牛背中側的肉。其中最靠近牛頭的部分稱為「肩胛肉」。這部分是油花(脂肪)密布的霜降紅肉,可以享受到濃厚的味道與恰到好處的口感,由於帶有大理石紋的脂肪,非常柔嫩多汁,具有濃郁的牛肉風味

 

調味建議: 少許岩鹽及黑椒 | 燒肉汁

 

Chunk Roll is the meat from the head of the cow towards the middle of the cow’s back side. The meat closest to the head is called “scapula”. This part of the red meat is densely covered by the fat which you can enjoy the rich taste and the perfect texture. The meat becomes very tender and juicy with a strong beef flavour due to the marbled pattern fat. 

 

Recommended Seasoning: A little bit rock salt and black pepper

A5 熊本「和王」黑毛和牛牛肩肉燒肉片 | A5 Kumamoto Wagyu Chuck Roll

HK$185.00價格
100 公克