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MeatTown
英國純血和牛韓式燒汁牛肋骨｜Full Blood Wagyu Korean BBQ Short Rib 300–400g
英國純血和牛韓式燒汁牛肋骨｜Full Blood Wagyu Korean BBQ Short Rib 300–400g
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MEAT TOWN WAGYU GUIDE
英國純血和牛牛小排配韓式燒汁，油香、牛味同甜鹹焦香突出。｜British Full Blood Wagyu short rib with Korean BBQ flavour, combining marbling, beefiness and sweet-savoury char.
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
★★★★☆
Rich · Juicy · Sweet-Savoury｜濃郁 · 多汁 · 甜鹹焦香
Best For｜最佳食法
Korean BBQ｜韓燒Yakiniku / BBQ｜燒肉
Cut｜部位Short Rib｜牛小排
Thickness｜切割厚度Korean BBQ Cut｜韓式燒肉切法；實際厚度以產品為準
Origin｜來源UK｜英國
Weight｜重量300–400g
Eating Experience｜食感
牛小排油脂豐富，燒汁在高溫下形成焦香，入口多汁而濃郁。｜Rich short-rib marbling and Korean-style sauce caramelise over high heat for a juicy, savoury bite.
Fat / Marbling｜油脂特色
油花較豐富，適合高溫快速燒香，避免過度加熱。｜Generous marbling suited to quick high-heat grilling; avoid overcooking.
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
高溫快速燒／煎至表面焦香，分批烹調，避免醬汁過度焦黑。｜Grill or pan-sear quickly over high heat in small batches, allowing the sauce to caramelise without burning.
Meat Town Recommendation｜店主建議
適合韓燒餐桌做濃味主角，配原味 Full Blood Wagyu cuts 一齊食可以平衡甜鹹醬香。｜A bold centrepiece for Korean BBQ; pair with unseasoned Full Blood Wagyu cuts for contrast.
英國純血和牛韓式燒汁牛肋骨｜Full Blood Wagyu Korean BBQ Short Rib
以英國 Full Blood Wagyu 牛肋骨製作，配韓式甜香燒汁，油脂、牛味同醬香層次都比較濃郁，適合韓燒或家庭 BBQ。
Why Meat Town chose this cut｜點解我哋用 Short Rib 做韓式燒汁
Short Rib 本身油脂豐富、牛味濃，最適合承托韓式甜鹹醬汁而唔會俾調味完全蓋過。高溫快燒可以先焦糖化表面醬汁，同時保留入面肉汁同脂香；呢個部位比偏瘦牛肉更適合做濃味韓燒。
Product Information｜產品資料
Weight: 300–400g (±5%)
Origin: UK
Ingredients & Allergens: See packaging
Storage: Keep frozen at -18°C or below
Meat Town 建議：高溫快速燒香表面，避免過度加熱，保留牛肋骨肉汁同油脂香。
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