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MeatTown
英國純血和牛上級牛舌｜Full Blood Wagyu Premium Ox Tongue 200g
英國純血和牛上級牛舌｜Full Blood Wagyu Premium Ox Tongue 200g
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MEAT TOWN WAGYU GUIDE
英國純血和牛上級牛舌，取較柔嫩、油脂較豐富嘅舌根至中段，爽嫩、有彈性，越嚼越香。｜British Full Blood Wagyu premium ox tongue from the richer root-to-middle section, springy, juicy and savoury.
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
★★★★☆
Springy · Juicy · Savoury｜爽嫩 · 多汁 · 鮮香
Best For｜最佳食法
Hot Pot｜火鍋Yakiniku / BBQ｜燒肉
Cut｜部位Premium Ox Tongue｜上級牛舌
Thickness｜切割厚度Hot Pot Slice ≤2.5mm / Yakiniku Slice 7–9mm｜火鍋 ≤2.5mm／燒肉 7–9mm
Origin｜來源UK｜英國
Weight｜重量200g (±5%)
Eating Experience｜食感
重點唔係入口即化，而係爽、嫩、彈同脂香；厚切更突出牛舌特有口感。｜The appeal is springiness, tenderness and savoury richness rather than melt-in-the-mouth texture.
Fat / Marbling｜油脂特色
舌根至中段油脂較豐富，燒香後特別多汁。｜The root-to-middle section carries richer fat and stays juicy when grilled.
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
薄切快速涮煮；厚切燒肉以中高溫燒至表面微焦，保留爽脆口感。｜Cook thin slices briefly in hot pot; for thick yakiniku cuts, grill over medium-high heat until lightly charred.
Meat Town Recommendation｜店主建議
牛舌最重要係爽嫩同彈性，唔需要追求煮到太熟；厚切尤其適合日式燒肉。｜Ox tongue is best when its springy tenderness is preserved; thick cuts work especially well for yakiniku.
Full Blood Wagyu Premium Ox Tongue｜英國純血和牛上級牛舌
只採用牛舌中段及根部位置，呢兩個部位較柔嫩、油脂更豐富，口感爽嫩、有彈性，越嚼越香。
Why Meat Town chose this cut｜點解我哋咁樣切
我哋只採用牛舌中段同根部位置，因為呢兩個部位嫩度、油脂同爽彈感最適合火鍋同燒肉。火鍋用薄切，令牛舌可以快速涮熟而保持嫩口；燒肉就保留 7–9mm 厚度，先可以做到表面焦香、中心仍然爽嫩有咬感。
Product Information｜產品資料
Weight: 200g (±5%)
Origin: UK
Ingredient: Full Blood Wagyu Beef
Storage: Keep frozen at -18°C or below
Defrosting & Cooking｜解凍及烹調
冷藏解凍。薄切快速涮煮；厚切燒肉以中高溫燒至表面微焦，保留爽脆口感。
Meat Town 建議：牛舌重點唔係入口即化，而係爽、嫩、彈同脂香。
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