• 日本飛驒 A5 和牛牛柳｜Japanese Hida Wagyu Tenderloin 200g
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日本飛驒 A5 和牛牛柳｜Japanese Hida Wagyu Tenderloin 200g

日本飛驒 A5 和牛牛柳｜Japanese Hida Wagyu Tenderloin 200g

£46.80
£46.80
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MEAT TOWN WAGYU GUIDE

飛驒 A5 日本和牛牛柳，以極高嫩度、飛驒香氣同較乾淨脂香為主，適合牛扒同輕燒。｜Hida A5 Wagyu tenderloin combining exceptional tenderness, refined aroma and a cleaner richness.

Marbling Grade｜油花等級

Typically BMS 9+｜一般達 BMS 9+

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

Tender · Aromatic · Refined｜嫩滑 · 芳香 · 細緻

Best For｜最佳食法

Steak｜牛扒Yakiniku / BBQ｜燒肉Light Grilling｜輕燒
Cut｜部位Tenderloin｜牛柳
Thickness｜切割厚度Steak / Yakiniku Cut｜牛扒／燒肉切法；實際厚度以產品為準
Origin｜來源Gifu, Japan｜日本岐阜
Weight｜重量200g (±5%)
Eating Experience｜食感
牛柳本身極嫩，飛驒 A5 帶來更明顯香氣同柔滑感，但脂肪感仍比 Ribeye 克制。｜Exceptionally tender with Hida A5 aroma and silkiness, while remaining cleaner than highly marbled ribeye.
Fat / Marbling｜油脂特色
油花細緻但唔以極濃脂肪感為主，重點係嫩度同香氣。｜Fine marbling without excessive heaviness, keeping tenderness and aroma at the centre.
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
冷藏解凍後抹乾表面，用高溫短時間煎／燒，避免過熟破壞嫩度。｜Defrost in the fridge, pat dry and sear briefly over high heat; avoid overcooking.

Meat Town Recommendation｜店主建議

想要飛驒 A5 嘅香氣，但比西冷／肉眼更重視嫩度同清爽感，呢款牛柳最適合。｜Choose this when you want Hida A5 aroma with greater tenderness and a cleaner profile than sirloin or ribeye.

Japanese Hida Wagyu A5 Tenderloin｜日本飛驒 A5 和牛牛柳

飛驒 A5 嘅細緻油花同濃郁牛香配合牛柳極高嫩度，風味精緻，但整體比 Ribeye / Sirloin 更清爽。

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

飛驒 A5 牛柳同 Ribeye 最大分別係：嫩度極高，但油脂更克制。呢個部位唔需要靠厚重油花去建立口感，所以我哋重點係高溫快速煎封、避免過熟，將牛柳本身嘅細嫩同飛驒牛香保留。適合想食 A5，但又想清爽啲嘅客人。

Product Information｜產品資料

Weight: 200g (±5%)
Cut: Tenderloin
Origin: Gifu, Japan
Ingredient: Japanese Wagyu Beef
Storage: Keep frozen at -18°C or below

Defrosting & Cooking｜解凍及烹調

冷藏解凍後抹乾，高溫快速煎封；建議避免過熟，保留牛柳柔嫩度。

Meat Town 建議：想要頂級嫩度同飛驒牛香，但又唔想食得太油，呢款係高階選擇。

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