三角腩(Chuck Short Ribs) 在和牛前腳以上的位置,位於第一至第六條肋骨分割出來的三角形位。和牛三角腩的油脂分佈均衡,具有濃郁的牛肉風味

 

調味建議: 少許岩鹽及黑椒 | 燒肉汁

 

Chuck Short Ribs is the meat from the head of the cow towards the middle of the cow’s back side. The meat closest to the head is called “scapula”. This part of the red meat is densely covered by the fat which you can enjoy the rich taste and the perfect texture. The meat becomes very tender and juicy with a strong beef flavour due to the marbled pattern fat. 

 

Recommended Seasoning: A little bit rock salt and black pepper

A5 牛匠岩手黑毛和牛三角腩燒肉片 | A5 Gyusho Iwate Wagyu Chuck Short Ribs

HK$185.00價格
100 公克