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和牛沙巴當(Chuck Roll Zabuton) 屬肩里脊肉的一部分,肉的切割面看來像大理石紋,霜降美感度極高,口感細嫩,有入口即溶的感覺 油花多肉味濃而且林 多層次的味覺享受,頂級口感, 適合切成燒肉片或牛扒,而且只有特定高級和牛才有的稀少部位能夠特別切出來品嚐,極度珍貴


調味建議: 少許岩鹽及黑椒


The Wagyu Chuck Roll Zabuton is a part of shoulder tenderloin. The cut surface of meat looks like marble patterns. It has a snowflake beauty and a fantastic texture with a melty feeling in month. It also has a rich taste and brings out different levels of taste enjoyment which is perfect to be cut into slices for barbecue and hot pot or to be cut into steak pieces for pan frying. 


Recommended Seasoning: A little bit rock salt and black pepper

A5 牛匠岩手黑毛和牛沙巴當燒肉片 | A5 Gyusho Iwate Wagyu Chuck Roll Zabuton

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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