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MeatTown
英國純血和牛內後腿肉｜Full Blood Wagyu Top Round 200g
英國純血和牛內後腿肉｜Full Blood Wagyu Top Round 200g
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MEAT TOWN WAGYU GUIDE
英國純血和牛內後腿肉，脂肪較少、牛味清晰，適合想食較清爽 Full Blood Wagyu 嘅客人。｜British Full Blood Wagyu top round with a leaner profile and clear beef flavour.
Marbling Grade｜油花等級
Typically BMS 6+｜一般達 BMS 6+
BMS = Beef Marbling Standard，數字越高，一般代表肌肉內油花越豐富。
Meat Town Taste Profile
1–5
Marbling｜油花
★★☆☆☆
Flavour｜牛味
★★★★★
Texture｜口感
★★★☆☆
Richness｜濃郁度
★★☆☆☆
Balance｜均衡度
★★★★☆
Beefy · Lean · Clean｜牛味突出 · 偏瘦 · 清爽
Best For｜最佳食法
Hot Pot｜火鍋Shabu Shabu｜涮涮鍋Pan Sear｜香煎
Cut｜部位Top Round｜內後腿肉
Thickness｜切割厚度Cut to cooking style｜按食法切片；實際厚度以產品為準
Origin｜來源UK｜英國
Weight｜重量200g (±5%)
Eating Experience｜食感
油脂較少，入口乾淨，牛味比脂香更突出；薄切快速加熱較能保持嫩度。｜A cleaner, leaner Wagyu experience where beef flavour leads over richness.
Fat / Marbling｜油脂特色
相對偏瘦，油花較少，適合唔想食得太膩嘅配搭。｜Relatively lean with lighter marbling, suited to a less rich meal.
Storage｜保存
Keep frozen at -18°C or below｜請於 -18°C 或以下冷凍保存
Defrosting｜解凍
建議放雪櫃冷藏解凍。｜Defrost in the refrigerator before cooking.
Cooking｜烹調
薄切建議火鍋快速涮熟；香煎亦應用高溫短時間，避免過熟令肉質收緊。｜Cook thin slices briefly in hot pot or sear quickly over high heat to avoid overcooking.
Meat Town Recommendation｜店主建議
一餐已經有 Short Rib 或 A5 高油花款時，用 Top Round 加一款牛味較清爽嘅對比，會更耐食。｜Pair with richer short rib or A5 cuts to add a leaner, beef-forward contrast.
英國純血和牛內後腿肉｜Full Blood Wagyu Top Round
Top Round 來自後腿部位，脂肪較低、牛味突出，薄切後特別適合火鍋，食落有肉感而唔會太膩。
Why Meat Town chose this cut｜點解我哋揀呢個部位
Top Round 脂肪較低、牛味直接，但後腿纖維會比高油花部位明顯，所以我哋重點唔係切厚去追求肉感，而係用薄切縮短加熱時間，令牛味清晰之餘仍然保持嫩口。對想食得清爽、唔想太油，但又想保留和牛牛味嘅客人，呢個部位特別合適。
Product Information｜產品資料
Weight: 200g (±5%)
Origin: UK
Ingredient: Full Blood Wagyu Beef
Storage: Keep frozen at -18°C or below
Meat Town 建議：火鍋只需短時間涮熟，保持肉汁同嫩度。
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