和牛後腰蓋柳(Rump Cap | Ichibo) 位於牛臀部骨頭(臀骨)周邊的肉,由於牛的臀骨呈H型,通稱H-bone,在口耳相傳下,此部位就變成了燒肉界中的ichibo!雖然含有脂肪,但肌理稍粗的瘦肉,風味濃郁,除了有瘦肉的精實感之外,還是油脂充足的部位,所以堪稱是最適合用於燒肉料理的肉品。此外,它也因為有著均勻分布的美麗油花而常切成薄肉片,此部位還是和牛的赤身位置和超級稀有部位之一,很值得大家一起來品嘗那具有深度且豐富的滋味!

 

調味建議: 少許岩鹽及黑

 

The Wagyu Rump is located on the hip bones surroundings. Although it contains body fat, it is a lean meat with a rich meat flavour. Except the firmness of the lean meat, it is also a part of meat with sufficient body fat which is suitable for Japanese barbecue. In addition, it is usually being cut into thin slices as it has a plenty of body fat with even distribution. 

 

Recommended Seasoning: A little bit rock salt and black pepper

A5 牛匠岩手黑毛和牛後腰蓋柳薄片 | A5 Gyusho Iwate Wagyu Rump Cap

HK$176.00價格
100 公克