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MeatTown
日本鹿兒島 A5 和牛壽喜燒薄切｜Japanese Kagoshima Wagyu Shabu Shabu 200g
日本鹿兒島 A5 和牛壽喜燒薄切｜Japanese Kagoshima Wagyu Shabu Shabu 200g
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MEAT TOWN WAGYU GUIDE
鹿兒島 A4–A5 日本和牛火鍋薄切，油花柔細、口感絲滑，適合 Shabu Shabu 同清湯火鍋。｜Kagoshima A4–A5 Wagyu thin-sliced for Shabu Shabu and hot pot, with delicate marbling and a silky texture.
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 · Delicate｜絲滑 · 牛油香 · 細緻
Best For｜最佳食法
Shabu Shabu｜涮涮鍋Hot Pot｜火鍋
Cut｜部位Shabu Shabu / Hot Pot Slice｜涮涮鍋／火鍋薄切
Thickness｜切割厚度Shabu Shabu Slice｜火鍋薄切；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
薄切令高油花快速融化，入口柔滑細緻；用清爽湯底更容易食到鹿兒島和牛本身嘅脂香。｜Thin slicing lets the marbling melt quickly for a silky, delicate bite, especially clear in a light broth.
Fat / Marbling｜油脂特色
細密高油花，短時間受熱已經帶出柔和牛油香。｜Fine high marbling releases a gentle buttery aroma with very brief cooking.
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
湯底保持熱而唔需要猛烈翻滾，逐片涮約 10–15 秒或至剛轉色即可。｜Keep the broth hot and swish each slice for about 10–15 seconds, or just until it changes colour.
Meat Town Recommendation｜店主建議
建議配昆布或較清爽湯底，少啲重口味調味，更容易感受到鹿兒島和牛天然脂香。｜Best with kombu or another light broth so the natural Wagyu aroma stays clear.
Japanese Kagoshima Wagyu A5 Shabu Shabu｜日本鹿兒島和牛壽喜燒薄切
細緻油花配合壽喜燒薄切，短時間涮煮即可帶出柔嫩肉質同和牛脂香。
Why Meat Town chose this cut｜點解我哋用薄切
鹿兒島和牛油花細緻而均勻，薄切可以令脂肪喺短時間內融化，入口柔嫩，同時唔需要長時間浸煮。對呢類高油花部位，薄切唔係為咗「越薄越好」，而係為咗令油脂、嫩度同牛味喺幾秒內一齊出現。
Product Information｜產品資料
Weight: 200g (±5%)
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。湯底保持滾熱後逐片涮約 10–15 秒或至剛轉色即可。
Meat Town 建議：配昆布或清湯類湯底，更容易食到鹿兒島和牛本身嘅脂香。
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