Meat Town 牛肉部位推介
火鍋牛肉部位
選擇部位，是圍爐的開始。
不同位置，不同結構。
分寸，決定層次。
牛小排
第六至第八肋骨之間。油花均衡，結構清晰。
建議涮燙 7 秒。
吊龍
肉眼邊位置。肉味濃郁，質地軟滑。
建議涮燙 7 秒。
三花趾
近牛尾部位。稀有，筋理分明。
建議涮燙 6 秒。
牛頸脊
活動核心部位。油花細密，口感帶彈性。
建議涮燙 7 秒。
三角尖
內腿下方。軟硬適中，牛味突出。
建議涮燙 7 秒。
牛腹心肉
腹夾層部位。油脂豐富，口感柔軟。
建議涮燙 6–8 秒。
匙仁
肩胛核心位置。肉質柔嫩，油花細緻。
建議涮燙 7 秒。
匙柄
脂肪比例較低。口感清爽，紋理分明。
建議涮燙 7 秒。
一口牛
鮮嫩部位切塊。肉質細緻。
建議涮燙 40–50 秒。
建議
初次選擇，可從牛小排或吊龍開始。
追求層次，可嘗試金錢𦟌。
圍爐，不在於多。
在於剛好。
在英國，延續港人的圍爐。
Hot Pot Beef Cuts
Choosing the cut
is where the hot pot begins.
Different parts
carry different structures.
Precision
creates the layers of a meal.
Beef Short Rib
From the 6th to 8th rib.
Balanced marbling with a clear structure.
Recommended cooking time: 7 seconds
Sirloin
From the outer ribeye area.
Rich beef flavour with a soft texture.
Recommended cooking time: 7 seconds
Tri tip
From near the tail section.
Rare, with distinctive grain and tendon.
Recommended cooking time: 6 seconds
Bavette
A highly active muscle.
Fine marbling with a slight bite.
Recommended cooking time: 7 seconds
shin
From the lower inner leg.
Balanced firmness with pronounced beef flavour.
Recommended cooking time: 7 seconds
Beef Belly Flank
From the abdominal layers.
Rich in fat with a tender texture.
Recommended cooking time: 6–8 seconds
Denver
From the centre of the shoulder blade.
Tender with delicate marbling.
Recommended cooking time: 7 seconds
Flat Iron
Lower in fat.
Clean texture with defined grain.
Recommended cooking time: 7 seconds
One-Bite Beef Cubes
Cut from tender sections.
Fine texture.
Recommended cooking time: 40–50 seconds
Suggestion
For a first selection,
start with Short Rib or Chuck Eye Roll.
For deeper layers of flavour,
try Gold Coin Tendon Cut.
Hot pot
is not about abundance.
It is about balance.
In the UK,
continuing the Cantonese tradition of gathering around the pot.