1
/
of
1
MeatTown
英國純血和牛三花趾｜Full Blood Wagyu Beef Shin 200g
英國純血和牛三花趾｜Full Blood Wagyu Beef Shin 200g
Regular price
£11.50
Regular price
Sale price
£11.50
Unit price
/
per
Couldn't load pickup availability
MEAT TOWN WAGYU GUIDE
英國純血和牛三花趾，筋肉結構明顯、爽脆有彈性、牛味清晰，適合鍾意有口感嘅客人。｜British Full Blood Wagyu shin with springy texture, clear beef flavour and a distinctive 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 · Springy · Clean｜牛味突出 · 爽彈 · 清爽
Best For｜最佳食法
Hot Pot｜火鍋Yakiniku / BBQ｜燒肉
Cut｜部位Beef Shin｜三花趾／牛腿肉
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
唔係入口即化型，重點係爽、香、有牛味同彈性，口感層次明顯。｜Not a melt-in-the-mouth cut; the appeal is springiness, beef flavour and layered texture.
Fat / Marbling｜油脂特色
油花較少，重點係筋肉結構同牛味。｜Lighter marbling with the focus on structure and beef flavour.
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
火鍋薄切快速涮至轉色；燒肉可保留少少咬口，更能表現部位特色。｜Cook thin slices briefly in hot pot; for grilling, keep a little bite to show the cut's character.
Meat Town Recommendation｜店主建議
如果你鍾意爽、彈、牛味多過入口即化，三花趾會比 Short Rib 更有特色。｜Choose shin when you prefer springy texture and beef flavour over melt-in-the-mouth richness.
Full Blood Wagyu Beef Shin｜英國純血和牛三花趾
來自牛腿部位，筋肉結構明顯，口感爽脆有彈性，牛味清晰，適合鍾意有口感嘅客人。
Why Meat Town chose this cut｜點解我哋咁樣切
三花趾嘅特色係筋肉結構同爽彈口感，本身唔係追求入口即化，所以切得太厚反而容易掩蓋佢最吸引嘅質感。火鍋薄切可以令筋肉結構變得爽而唔韌；燒肉保留較厚切法，就可以突出彈性、牛味同咬感。呢個部位嘅價值，就係食得到「口感」。
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。火鍋薄切快速涮至轉色；厚切燒肉保留少少咬口會更能表現部位特色。
Meat Town 建議：呢款唔係追求入口即化，而係爽、香、有牛味，適合鍾意層次口感嘅客人。
Share
