• 日本飛驒 A5 和牛韓燒切片｜Japanese Hida Wagyu Korean BBQ Cut 200g
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日本飛驒 A5 和牛韓燒切片｜Japanese Hida Wagyu Korean BBQ Cut 200g

日本飛驒 A5 和牛韓燒切片｜Japanese Hida Wagyu Korean BBQ Cut 200g

£36.80
£36.80
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MEAT TOWN WAGYU GUIDE

飛驒 A5 日本和牛韓燒切片，高油花配合燒肉厚度，適合高溫快速燒香。｜Hida A5 Japanese Wagyu cut for Korean BBQ and yakiniku, pairing rich marbling with a grill-friendly slice.

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

Rich · Juicy · Aromatic｜濃郁 · 多汁 · 芳香

Best For｜最佳食法

Korean BBQ｜韓燒Yakiniku / BBQ｜燒肉Pan Sear｜香煎
Cut｜部位Korean BBQ Cut｜韓燒切片
Thickness｜切割厚度Korean BBQ / Yakiniku Slice｜韓燒／燒肉切片；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
表面高溫燒香後有明顯焦香，中心保持多汁柔嫩；高油花帶來濃郁而細緻的脂香。｜Quick high-heat grilling creates a fragrant sear while keeping the centre juicy and tender.
Fat / Marbling｜油脂特色
A5 級細密油花，快速受熱後脂香明顯，避免過度燒煮。｜Fine A5 marbling that becomes highly aromatic over quick high heat; avoid overcooking.
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
用高溫快速燒／煎，每面短時間上色即可；建議少量分批烹調。｜Grill or pan-sear quickly over high heat, cooking in small batches to control doneness.

Meat Town Recommendation｜店主建議

適合一餐燒肉中作 Premium 重點款；每人少量配搭牛味較重的 Signature cuts，層次會更完整。｜Use as a premium highlight in a mixed yakiniku meal, paired with beefier Signature cuts for contrast.

日本飛驒 A5 和牛韓燒切片｜Japanese Hida Wagyu Korean BBQ Cut

飛驒 A5 和牛切成適合韓燒嘅厚度，煎燒後表面容易形成焦香，同時保留飛驒和牛柔嫩肉質同濃郁脂香。

Why Meat Town chose this cut｜點解我哋用韓燒厚度

飛驒 A5 油花高，如果切得太薄，高溫燒肉時脂肪會太快流失；所以我哋保留適合韓燒嘅厚度，令表面可以快速焦香，同時中心仍然柔嫩多汁。呢個切法係為咗保留飛驒和牛嘅濃郁脂香同肉感，而唔係單純切厚。

Product Information｜產品資料

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

Meat Town 建議：烤盤充分預熱後高溫快速燒香兩面，避免煮太耐，保留油脂同嫩度。

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