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日本鹿兒島 A5 和牛西冷/肉眼|Japanese Kagoshima Wagyu Sirloin / Ribeye 200g

日本鹿兒島 A5 和牛西冷/肉眼|Japanese Kagoshima Wagyu Sirloin / Ribeye 200g

Regular price £34.80
Regular price Sale price £34.80
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MEAT TOWN WAGYU GUIDE

鹿兒島 A4–A5 日本和牛西冷/肉眼,油花細緻均勻、肉質柔軟,係經典而容易入口嘅日本和牛選擇。|Kagoshima A4–A5 sirloin/ribeye with fine even marbling, soft texture and a classic approachable Japanese Wagyu profile.

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

Buttery · Silky · Rich|牛油香 · 絲滑 · 濃郁

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Kagoshima, Japan|日本鹿兒島
Weight|重量200g (±5%)
Eating Experience|食感
油花分布細緻均勻,受熱後脂香圓潤,肉質柔滑,整體屬經典濃郁型日本和牛。|Fine even marbling melts into a rounded buttery richness with a soft, silky texture.
Fat / Marbling|油脂特色
油花豐富而均勻,脂香圓潤,適合高溫短時間加熱。|Rich, even marbling with rounded buttery aroma, best cooked briefly over high heat.
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
冷藏解凍後稍微回溫,以高溫快速煎/燒兩面,通常毋須額外落太多油;避免過熟。|Defrost in the fridge, let it lose some chill, then sear quickly over high heat with little extra oil; avoid overcooking.

Meat Town Recommendation|店主建議

第一次想試日本和牛,鹿兒島西冷/肉眼係一個穩陣又經典嘅選擇,油香明顯而接受度高。|A reliable first Japanese Wagyu experience: classic, richly marbled and easy to enjoy.

Japanese Kagoshima Wagyu A5 Sirloin / Ribeye|日本鹿兒島和牛西冷/肉眼

來自鹿兒島,油花細緻均勻、肉質柔軟,脂香圓潤,係非常經典而容易欣賞嘅日本和牛風格。

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

鹿兒島 Sirloin / Ribeye 嘅優勢唔只係高油花,而係油脂分布、嫩度同脂香都非常完整。呢類部位最適合用高溫短時間煎香,等表面有焦香之餘,中心仍然保持柔嫩。對第一次接觸日本和牛嘅客人,呢個部位最容易理解 A4–A5 和牛嘅典型魅力。

Product Information|產品資料

Weight: 200g (±5%)
Cut: Sirloin / Ribeye
Origin: Kagoshima, 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,毋須額外加入太多油,避免過度烹調。

Meat Town 建議:想第一次體驗日本和牛嘅細緻油花與柔滑口感,鹿兒島係非常穩陣嘅選擇。

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