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

A4 牛匠岩手黑毛和牛後腰蓋柳薄片 | A4 Gyusho Iwate Wagyu Rump Cap

HK$166.00價格
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。

     

    已往更奪得多個日本和牛大賽冠軍牛

    • 第7回岩手南牛枝肉共勵會 優良賞
    • 第5回全國但馬牛枝肉共進會 優良賞
    • 第19回岩手牛枝肉研究會 優秀賞
    • 第2回岩手牛枝肉共勵會 優秀賞
    • 第21回岩手牛枝肉共進會 優秀賞
    • 第33回岩手牛東農協枝肉共勵 優秀賞
    • 第35回岩手東農協枝肉共勵 優秀賞

     

    產地 | 日本 - 岩手縣

     

    無抗生素使用

    無激素使用

     

    100g | 薄片

     

    -18°C 冷藏食品

     

     

    解凍溫馨提示

     

    使用時提前半日或一日將肉從冰櫃(-18°C)放入冷藏室(4°C)並將真空膠膜少量打開解凍,食用時提前10分鐘左右取出,這樣可以將肉保持在最佳鮮度 

    即日在食用前大約一小時放於室溫下解凍便可以

     

    注意:

    肉片沒吃完不建議急凍,可放在0-4度冷藏,第二天盡快食用

     

     

     

    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.

    OR

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

     

    Caution:

    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.