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MeatTown
日本常陸 A5 和牛西冷／肉眼｜Japanese Hitachi Wagyu Sirloin / Ribeye 200g
日本常陸 A5 和牛西冷／肉眼｜Japanese Hitachi Wagyu Sirloin / Ribeye 200g
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MEAT TOWN WAGYU GUIDE
常陸 A5 日本和牛西冷／肉眼，A5 油花之中更重視牛味同均衡，濃郁但唔會只得脂香。｜Hitachi A5 sirloin/ribeye with a more beef-forward, balanced profile within high-grade Japanese Wagyu.
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
★★★★★
Refined · Beefy · Balanced｜細緻 · 牛味突出 · 均衡
Best For｜最佳食法
Yakiniku / BBQ｜燒肉Pan Sear｜香煎
Cut｜部位Sirloin / Ribeye｜西冷／肉眼
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Ibaraki, Japan｜日本茨城
Weight｜重量200g (±5%)
Eating Experience｜食感
口感柔嫩細緻，但牛味比部分極高油花和牛更清楚，整體濃郁度同均衡感兼備。｜Tender and refined, with clearer beef character than some ultra-rich A5 cuts and a more balanced finish.
Fat / Marbling｜油脂特色
A5 級油花豐富但感覺較均衡，脂香唔會完全蓋過牛味。｜Rich A5 marbling with a balanced feel that does not overwhelm the 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
冷藏解凍後用高溫快速煎／燒，簡單海鹽調味即可；避免過熟。｜Defrost in the fridge and sear quickly over high heat; simple sea salt is enough and avoid overcooking.
Meat Town Recommendation｜店主建議
如果覺得部分 A5 太油，常陸會係一個更均衡嘅 Premium 選擇，仍有細緻油花但牛味更突出。｜A strong Premium choice if some A5 feels too rich: still finely marbled, but with clearer beef character.
Japanese Hitachi Wagyu A5 Sirloin / Ribeye｜日本常陸 A5 和牛西冷／肉眼
常陸和牛著重油脂、牛味同口感之間嘅平衡，細緻而唔過分厚重，適合偏好耐食風格嘅客人。
Why Meat Town chose this cut｜點解我哋揀呢個部位
Sirloin / Ribeye 可以同時表現常陸 A5 嘅細緻油花、清晰牛味同嫩度，而唔會只剩厚重脂香。高溫快速煎香最適合呢個部位，表面有焦香、中心保持柔嫩，先可以將常陸和牛最重要嘅「均衡」完整呈現。
Product Information｜產品資料
Weight: 200g (±5%)
Cut: Sirloin / Ribeye
Origin: Ibaraki, Japan
Ingredient: Japanese Wagyu Beef
Storage: Keep frozen at -18°C or below
Defrosting & Cooking｜解凍及烹調
冷藏解凍後回溫片刻，高溫快速煎香，簡單海鹽調味即可。
Meat Town 建議：想食 A5 但唔想只有油脂感，常陸最突出嘅就係均衡。
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