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MeatTown
英國純血和牛坑爪｜Full Blood Wagyu Beef Rib Finger 200g
英國純血和牛坑爪｜Full Blood Wagyu Beef Rib Finger 200g
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MEAT TOWN WAGYU GUIDE
英國純血和牛坑爪／肋條肉，牛味突出、有肉感同汁感，特別適合日韓燒肉。｜British Full Blood Wagyu rib finger with pronounced beef flavour, juiciness and a satisfying 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
★★★★☆
Beefy · Juicy · Chewy｜牛味突出 · 多汁 · 有咬口
Best For｜最佳食法
Yakiniku / BBQ｜燒肉Korean BBQ｜韓燒Pan Sear｜香煎
Cut｜部位Rib Finger｜坑爪／肋條肉
Thickness｜切割厚度Yakiniku / BBQ Cut｜燒肉切法；實際厚度以產品為準
Origin｜來源UK｜英國
Weight｜重量200g (±5%)
Eating Experience｜食感
纖維感比 Short Rib 明顯，但同時有汁感同牛味；燒香後邊位焦脆、中心保持有肉感。｜More structured than short rib, with juicy beef flavour and a satisfying grilled bite.
Fat / Marbling｜油脂特色
中等油脂穿插肌肉纖維，燒香後既有油香亦保留牛味。｜Moderate marbling through the fibres, giving both richness and beef flavour when grilled.
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
高溫快速燒香或煎香，順住切法控制熟度；避免長時間低溫煎煮。｜Grill or sear quickly over high heat to build char while keeping the centre juicy.
Meat Town Recommendation｜店主建議
鍾意牛味同咬口多過純粹追求油花，Rib Finger 會比 A5 或 Short Rib 更有肉感。｜Choose Rib Finger when you prefer beef flavour and bite over maximum marbling.
英國純血和牛坑爪｜Full Blood Wagyu Beef Rib Finger
Rib Finger 來自肋骨之間嘅條狀肌肉，牛味濃、纖維感明顯，食落有咬口而帶肉汁，特別適合燒肉。
Why Meat Town chose this cut｜點解我哋揀呢個部位
Rib Finger 係肋骨之間嘅條狀肌肉，纖維感同牛味都比一般嫩扒明顯，所以我哋唔會將佢當成「越嫩越好」嘅部位。保留適當厚度、高溫快速燒香，可以令外層焦香、入面仍有肉汁，同時保留佢最有特色嘅咬感同濃牛味。
Product Information｜產品資料
Weight: 200g (±5%)
Origin: UK
Ingredient: Full Blood Wagyu Beef
Storage: Keep frozen at -18°C or below
Meat Town 建議：高溫快速燒香表面，再按厚度煮熟，牛味會最突出。
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