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內裙肉(Inside Skirt) 又稱橫隔肌,取自於牛後腹內嘅一條窄長肌肉,每頭牛約只可取6kg,口感鮮嫩帶有咬勁,油花豐富但不油膩,咀嚼時可明顯感受到香氣與濃厚扎實的肉香,因為靠近腹身肉,所以肉的鮮味特別強,屬於稀有部位。




調味建議: 少許岩鹽及黑椒 | 芥末 | 醬油 | 燒肉汁


The Wagyu Inside Skirt 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 | Wasabi | Soy Sauce 

A5 牛匠岩手黑毛和牛內裙肉燒肉片 | A5 Gyusho Iwate Wagyu Inside Skirt

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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