• 日本鹿兒島 A4–A5 和牛牛柳｜Japanese Kagoshima Wagyu Tenderloin 200g
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日本鹿兒島 A5 和牛牛柳｜Japanese Kagoshima Wagyu Tenderloin 200g

日本鹿兒島 A5 和牛牛柳｜Japanese Kagoshima Wagyu Tenderloin 200g

£36.80
£36.80
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MEAT TOWN WAGYU GUIDE

鹿兒島 A4–A5 日本和牛牛柳，以嫩度、乾淨口感同細緻脂香為主，適合牛扒同輕燒。｜Kagoshima A4–A5 Wagyu tenderloin focused on tenderness, clean flavour and refined richness.

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

Tender · Clean · Refined｜嫩滑 · 清爽 · 細緻

Best For｜最佳食法

Steak｜牛扒Yakiniku / BBQ｜燒肉Light Grilling｜輕燒
Cut｜部位Tenderloin｜牛柳
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
牛柳以嫩度為主，油花比西冷／肉眼克制，入口乾淨細緻，食到日本和牛柔嫩感而唔會太膩。｜Tenderloin prioritises softness over heavy marbling, giving a clean refined Japanese Wagyu experience.
Fat / Marbling｜油脂特色
油花較克制，重點係嫩度同乾淨口感。｜Lighter marbling with the emphasis on tenderness and a clean finish.
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
冷藏解凍後抹乾表面，以高溫快速煎／燒至理想熟度，避免過熟。｜Defrost in the fridge, pat dry and sear quickly over high heat to your preferred doneness; avoid overcooking.

Meat Town Recommendation｜店主建議

想食日本和牛嘅嫩度同細緻感，但唔想太油，鹿兒島牛柳係 Premium 入面較清爽嘅選擇。｜A cleaner Premium option when you want Japanese Wagyu tenderness without excessive richness.

Japanese Kagoshima Wagyu A5 Tenderloin｜日本鹿兒島 A5 和牛牛柳

牛柳係全牛最嫩部位之一，油脂比 Ribeye、Sirloin 克制，更突出細緻嫩度同乾淨肉味。

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

鹿兒島 Tenderloin 本身纖維極幼、嫩度高，而油脂比 Sirloin / Ribeye 更克制，所以呢件唔係追求最濃脂香，而係追求細嫩、清爽同乾淨肉味。高溫快速煎封、避免過熟，就最能保留牛柳本身嘅優勢。

Product Information｜產品資料

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

Defrosting & Cooking｜解凍及烹調

冷藏解凍後抹乾，高溫快速煎封；避免過熟，以保留牛柳細嫩質感。

Meat Town 建議：想食日本和牛但偏好嫩、清爽、唔太油，鹿兒島 Tenderloin 非常合適。

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