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MeatTown
英國純血和牛牛舌（低溫慢煮 6 小時）｜Slow-Cooked Full Blood Wagyu Ox Tongue 250–300g
英國純血和牛牛舌（低溫慢煮 6 小時）｜Slow-Cooked Full Blood Wagyu Ox Tongue 250–300g
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MEAT TOWN WAGYU GUIDE
英國純血和牛牛舌，低溫慢煮 6 小時，口感柔嫩中保留彈性，適合翻熱即食或燒香。｜British Full Blood Wagyu ox tongue slow-cooked for 6 hours for tenderness with a springy bite.
Marbling Grade｜油花等級
Typically BMS 6+｜一般達 BMS 6+
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 · Springy · Savoury｜柔嫩 · 彈牙 · 鮮香
Best For｜最佳食法
Reheat & Serve｜翻熱即食Yakiniku / BBQ｜燒肉Rice｜飯類Noodles｜湯麵
Cut｜部位Ox Tongue｜牛舌
Thickness｜切割厚度Slow-cooked portion｜低溫慢煮份量；實際切法以產品為準
Origin｜來源UK｜英國
Weight｜重量250–300g
Eating Experience｜食感
慢煮令牛舌變得柔嫩，但仍保留牛舌特有彈性；翻熱後可直接食，亦可再快速燒香表面。｜Slow cooking makes the tongue tender while retaining its characteristic springy bite.
Fat / Marbling｜油脂特色
油脂感中等，重點係牛舌獨特彈性與鮮味。｜Moderate richness with the focus on tongue's distinctive texture and savoury flavour.
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；翻熱前按包裝指引處理。｜Defrost in the refrigerator and follow pack instructions before reheating.
Cooking｜烹調
產品已低溫慢煮，徹底翻熱後即可食；想增加焦香可再用高溫短時間煎／燒表面。｜Already slow-cooked; reheat thoroughly, then optionally sear briefly over high heat for extra char.
Meat Town Recommendation｜店主建議
適合鍾意牛舌但想省卻長時間處理嘅客人；翻熱後配飯，或者最後快速燒香都好食。｜Ideal for tongue lovers who want convenience; serve with rice or finish with a quick sear.
英國純血和牛牛舌（低溫慢煮 6 小時）｜Slow-Cooked Full Blood Wagyu Ox Tongue
英國 Full Blood Wagyu 牛舌經 6 小時低溫慢煮，口感柔嫩中保留彈性，牛味清晰，適合翻熱後直接食用。
Product Information｜產品資料
Weight: 250–300g (±5%)
Origin: UK
Ingredient: Full Blood Wagyu Beef
Storage: Keep frozen at -18°C or below
Meat Town 建議：解凍後徹底翻熱即可；亦可以切片再輕煎，增加表面焦香。
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