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和牛友三角(Knuckle Tri-tip) 就是牛腿肉之中一個三角形的部位,腿肉中的腿三角肉與油脂比例均衡,呈現出高品質的霜降紋。同時腿肉本來又以肉味濃郁稱著,因此腿三角可以同時吃到香濃牛肉味道以及入口即化的油脂香味。250kg牛隻中只可取約5kg,屬於帶有較多油花的稀有部位。


調味建議: 少許岩鹽及黑椒


The Wagyu Knuckle Tri-tip is the premium tai-tip meat on the upper thigh of the cow, it has more special parts of meat with heavy body fat. It has a rich fresh beef flavour and a tender texture which is suitable to be cut into thin slices for both hot pot and barbecue. 


Recommended Seasoning: A little bit rock salt and black pepper

A5 牛匠岩手黑毛和牛友三角燒肉片| A5 Gyusho Iwate Wagyu Knuckle Tri-tip

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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