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
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 | 燒肉片
-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
或
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 FoodWarm 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.