肉質更加細膩。肉眼取自第6 - 12根肋骨近背側位置,中心部份有明顯油脂,四周則平均地分佈著誘人的雪花紋理,可以說是最為人熟知的一個牛排部位。

 

調味建議: 少許岩鹽及黑

 

The texture of rib eye is more exquisite. The meat is taken from the 6th to 12th ribs near the back. There is obvious fat in the centre and the attractive snowflake patterns are evenly distributed around it. It is arguably the most well-known steak part.

 

Recommended Seasoning: A little rock salt and black pepper

A5 牛匠岩手黑毛和牛肉眼薄切 | A5 Gyusho Iwate Wagyu Rib Eye

HK$192.00價格
100 公克