和牛前胸肉(Brisket) 位於牛的前胸位置, 因呼吸而屬於運動量大的部位, 脂肪量較低但分散, 故此處的油花紋理較粗獷, 口感彈牙有嚼勁, 而牛前胸這個部位亦相當刁鑽,此處集合了4種口感風味迥異的肉質。分別是:脂肪比例雖高但肉質稍硬的「前胸尖」、相對之下口感較勻稱的「腹側肉」、瘦肉多而軟嫩的「胸側肉」、最後是「牛胸油」,特色是前胸間的脂肪,香濃軟滑。此位置常切成薄肉片,但口感依然彈牙有嚼勁。

 

調味建議: 少許岩鹽及黑

 

The Wagyu Brisket is located on the front breast of the cow, it is a part of body with a lot of exercise due to breathing. The body fat content is low but scattered so the oil texture would be rougher and the meat texture would be more chewy which is suitable for the Japanese hot pot.  

 

Recommended Seasoning: A little bit rock salt and black pepper

A4 牛匠岩手黑毛和牛前胸肉薄片| A4 Gyusho Iwate Wagyu Brisket

HK$163.00價格
100 公克