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。

 

想要品味柔軟的肉質,建議不要燒過熟,食五分熟。先用大火稍微炙烤,表面有一點脆脆的就可以吃了。簡單地沾芥末醬油吃,最能品嚐肉的美味,不過配甜燒肉汁也不錯。

 

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

HK$182.00價格
100 公克