• 英國純血和牛翼板肉｜Full Blood Wagyu Chuck Flap 200g
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英國純血和牛翼板肉｜Full Blood Wagyu Chuck Flap 200g

英國純血和牛翼板肉｜Full Blood Wagyu Chuck Flap 200g

£15.80
£15.80
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MEAT TOWN WAGYU GUIDE

英國純血和牛翼板肉，油花均勻、牛味濃郁、口感柔嫩，兼具牛味同嫩度。｜British Full Blood Wagyu chuck flap with even marbling, strong beef flavour and tenderness.

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 · Tender · Juicy｜牛味濃 · 嫩滑 · 多汁

Best For｜最佳食法

Yakiniku / BBQ｜燒肉Pan Sear｜香煎
Cut｜部位Chuck Flap｜翼板肉
Thickness｜切割厚度Yakiniku / BBQ Cut｜燒肉切法；實際厚度以產品為準
Origin｜來源UK｜英國
Weight｜重量200g (±5%)
Eating Experience｜食感
牛味比 Short Rib 更鮮明，油花足夠令口感柔嫩多汁，高溫燒香後層次特別好。｜More beef-forward than short rib, with enough marbling for a tender juicy grilled bite.
Fat / Marbling｜油脂特色
中高油花而分布均勻，牛味同脂香平衡。｜Moderately rich, even marbling that balances beef flavour and richness.
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
解凍後抹乾，以中高溫快速煎香兩面，按厚度控制熟度。｜Pat dry and sear quickly over medium-high heat, adjusting doneness to thickness.

Meat Town Recommendation｜店主建議

想要 Short Rib 以外另一款油花、肉味、嫩度都好平衡嘅 Signature 部位，可以揀 Chuck Flap。｜A strong alternative to short rib when you want balanced marbling, tenderness and beef flavour.

Full Blood Wagyu Chuck Flap｜英國純血和牛翼板肉

來自肩胛下方，油花均勻、纖維較細，肉味濃郁而口感柔嫩，兼具牛味同嫩度。

Why Meat Town chose this cut｜點解我哋揀呢個部位

Chuck Flap 來自肩胛下方，纖維比一般肩胛肉細，油花亦比較均勻，所以佢最吸引嘅地方係牛味、嫩度同肉汁可以同時存在。用燒肉或 Pan Sear 嘅方式高溫快速上色，可以將表面煎香，同時保留入面嘅嫩度。對想食 Short Rib 以外、但仍然要有和牛油香同牛味嘅客人，呢個部位特別值得揀。

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

冷藏解凍後抹乾，以中高溫快速煎香兩面，按厚度控制熟度。

Meat Town 建議：想要 Short Rib 以外另一款油花、肉味、嫩度都好平衡嘅部位，可以揀 Chuck Flap。

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