• 日本鹿兒島 A4–A5 和牛原塊西冷／肉眼｜Japanese Kagoshima Wagyu
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MeatTown

日本鹿兒島 A5 和牛原塊西冷／肉眼｜Japanese Kagoshima Wagyu Whole Block Sirloin / Ribeye 約2.5kg

日本鹿兒島 A5 和牛原塊西冷／肉眼｜Japanese Kagoshima Wagyu Whole Block Sirloin / Ribeye 約2.5kg

£257.50
£257.50
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MEAT TOWN WAGYU GUIDE

鹿兒島 A4–A5 日本和牛西冷／肉眼原塊，俾你自行按 Steak、燒肉或 Shabu Shabu 分切，彈性最高。｜Kagoshima A4–A5 sirloin/ribeye whole block for maximum flexibility across steak, yakiniku and shabu-shabu cuts.

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

Silky · Buttery · Refined｜絲滑 · 牛油香 · 細緻

Best For｜最佳食法

Steak｜牛扒Yakiniku / BBQ｜燒肉Shabu Shabu｜涮涮鍋
Cut｜部位Whole Block Sirloin / Ribeye｜西冷／肉眼原塊
Thickness｜切割厚度Whole Block｜原塊，自行按食法分切
Origin｜來源Kagoshima, Japan｜日本鹿兒島
Weight｜重量Approx. 2.5kg｜約 2.5kg
Eating Experience｜食感
原塊保留最大切法彈性，同一件肉可以比較厚切牛扒、燒肉同薄切涮鍋嘅不同口感。｜A whole block lets you experience the same Wagyu across steak, yakiniku and thin-sliced shabu-shabu formats.
Fat / Marbling｜油脂特色
鹿兒島 A4–A5 細緻油花，原塊狀態方便按需要控制脂肪比例同厚度。｜Fine Kagoshima A4–A5 marbling with the flexibility to control thickness and fat balance when portioning.
Storage｜保存
Keep frozen at -18°C or below｜請於 -18°C 或以下冷凍保存
Defrosting｜解凍
原塊建議放雪櫃慢慢冷藏解凍，再按需要分切。｜Defrost the whole block slowly in the refrigerator before portioning.
Cooking｜烹調
按食法分切後以高溫短時間烹調；Steak、燒肉或 Shabu Shabu 都應避免過熟。｜Portion to your chosen cooking style and cook briefly; avoid overcooking whether used for steak, yakiniku or shabu-shabu.

Meat Town Recommendation｜店主建議

想自己控制每餐厚薄同用途，原塊最適合；可以一次分做牛扒、燒肉同火鍋份量。｜Best for customers who want full control over portioning and thickness across several meals and cooking styles.

Japanese Kagoshima Wagyu A5 Whole Block｜日本鹿兒島和牛原塊西冷／肉眼

鹿兒島和牛原塊，油花均勻細緻、口感柔軟，可按需要自行分切成 Steak、Yakiniku 或 Shabu Shabu。

Why Meat Town chose this cut｜點解我哋保留原塊

鹿兒島 Sirloin / Ribeye 油花均勻、肉質柔軟，保留原塊可以按用途自由控制厚度。厚切可以做 Steak，燒肉可以保留肉感，薄切就適合 Shabu Shabu。對經典鹿兒島和牛嚟講，原塊最能保留佢完整而容易欣賞嘅風格。

Product Information｜產品資料

Price: £103/kg
Standard order weight: approx. 2.5kg
Cut: Whole Block Sirloin / Ribeye
Origin: Kagoshima, Japan
Ingredient: Japanese Wagyu Beef
Storage: Keep frozen at -18°C or below

實際出貨按原塊實重計算，多除少補；如有差額會再安排付款或退款。

Defrosting & Cooking｜解凍及烹調

建議冷藏慢慢解凍，再按用途分切。日本和牛油脂豐富，煎燒以高溫快速處理為主。

Meat Town 建議：想自己控制 Steak、燒肉、火鍋不同厚度，原塊最有彈性。

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