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MeatTown
英國純血和牛牛頸脊｜Full Blood Wagyu Beef Chuck 200g
英國純血和牛牛頸脊｜Full Blood Wagyu Beef Chuck 200g
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MEAT TOWN WAGYU GUIDE
英國純血和牛牛頸脊，牛味濃郁、帶適量油花同細緻纖維，比高油花部位更有肉感。｜British Full Blood Wagyu chuck with pronounced beef flavour, moderate marbling and a meatier bite.
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 · Savoury · Meaty｜牛味濃 · 鮮香 · 有肉感
Best For｜最佳食法
Hot Pot｜火鍋Yakiniku / BBQ｜燒肉
Cut｜部位Chuck｜牛頸脊
Thickness｜切割厚度Hot Pot Slice ≤2.5mm / Yakiniku Slice ≥4mm｜火鍋 ≤2.5mm／燒肉 ≥4mm
Origin｜來源UK｜英國
Weight｜重量200g (±5%)
Eating Experience｜食感
比 Short Rib 更有肉感，牛味直接，油脂足夠令口感保持多汁但唔會太膩。｜Meatier than short rib, with direct beef flavour and enough marbling for juiciness without excessive richness.
Fat / Marbling｜油脂特色
中等油花，重點係牛味同肉感。｜Moderate marbling with the emphasis on beef flavour and texture.
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
火鍋薄切快速涮熟；燒肉切以中高溫快速煎香，避免過熟。｜Cook thin slices briefly in hot pot, or sear yakiniku cuts quickly over medium-high heat.
Meat Town Recommendation｜店主建議
重視牛味多過單純追求油花，Chuck 係非常合適嘅 Signature 選擇。｜A strong Signature choice for customers who value beef flavour more than maximum marbling.
Full Blood Wagyu Beef Chuck｜英國純血和牛牛頸脊
前肩至頸部一帶肉味濃郁，帶適量油花與細緻纖維，食落比高油花部位更有肉感。
Why Meat Town chose this cut｜點解我哋咁樣切
Chuck 來自前肩至頸部，纖維同肉感比 Short Rib 類部位更明顯，所以切法要幫佢保留牛味之餘，避免食落太韌。火鍋薄切可以縮短加熱時間、令纖維更易入口；燒肉保留較厚切法，就可以將牛味、肉汁同咬感一齊保留。呢件係偏重牛味，而唔係單純追求油花。
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。薄切火鍋快速涮熟；厚切燒肉以中高溫煎香，避免過熟。
Meat Town 建議：重視牛味多過單純油花嘅客人，Chuck 會特別合適。
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