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上肩胛肉(Shoulder Clod)是前腿的上部部位是「牛肩肉」,因為這個部位的肌肉比較發達,所以牛筋和牛筋膜很多是其特色,由於1頭只能取得一點,屬於稀有部位之一。其特色是肉質鮮美,建議6分熟


調味建議: 少許岩鹽及黑椒



Shoulder Clod is named as little paper as it looks like chilli. The area near the scapula is one of the rare areas since only one point can be obtained for one cow. Its feature is that the meat is delicious and juicy, it is recommended to be cooked for 6 minutes.


Recommended Seasoning: A little bit rock salt and black pepper


A4 牛匠岩手黑毛和牛上肩胛薄片 | A4 Gyusho Iwate Wagyu Shoulder Clod

100 公克
  • 牛匠岩手牛極之罕有,每年只生產1000隻,每月只約有80隻,以往只作日本內銷,The Wagyu Lab由2020年尾才開始引進。



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    產地 | 日本 - 岩手縣





    100g | 燒肉片


    -18°C 冷藏食品













    Origin: Japan - Iwate Prefecture


    No Antibiotics

    No Hormones


    100g / pack

    -18°C Frozen Food


    Warm Reminder for Defrosting


    To defrost the frozen meat, take it out from the freezer (-18°C) and put it in the refrigerator (4°C) by removing the vacuum film half day or one day in advanced. Take the defrosted meat out from the refrigerator 10 minutes before you use which keeps the meat at the best freshness.


    you can put the defrosted meat in the room temperature one hour before you use.



    We do not recommend to store the remaining meat in the freezer, please store it in the refrigerator (0-4°C) and use it on the next day.

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