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【以原肉實秤計價】金牌和牛 澳洲和牛 原塊肉 牛臉頰 1300元/kg

【以原肉實秤計價】金牌和牛 澳洲和牛 原塊肉 牛臉頰 1300元/kg

❗❗建議料理方式:
整塊表面煎過後燉煮、
所以此塊肉無代工服務

牛種:黑毛和牛
部位:Beef Cheek
產地:澳洲 (空運冷藏進口)
重量:以原肉實秤計價
冷藏保存期限:10天
冷藏保存溫度:0℃ ± 2℃
冷凍保存期限:180天
料理方式:燉煮、滷、紅燒及紅酒燉牛面頰


全館滿$2000免運 on order

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Description

部位特性與介紹:
牛臉頰肉裏面遍佈透明的筋絡,有豐厚的膠原蛋白造就肉質Q彈帶勁的口感,燉煮後比牛腱軟嫩許多
沒有粗硬的纖維,很適合燉、鹵、紅燒的料理方式。
著名的法國精典名菜紅酒燉牛頰肉、地獄廚神高登·拉姆齊(Gordon Ramsay)烹飪的慢燉牛頰肉義大利寬扁麵都來自此部位肉~

法國精典名菜紅酒燉牛頰肉



地獄廚神高登·拉姆齊(Gordon Ramsay)烹飪的慢燉牛頰肉義大利寬扁麵

Shipping & Payment

Delivery Options

  • Tcat - Frozen
  • Tcat - Refrigerated
  • 7-11 Pickup only (C2C)
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  • 來店自取免運費

Payment Options

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