美國安格斯牛板腱切片

1. 安格斯牛：安格斯牛是美國一種優質的肉牛品種，以其出色的肉質和口感而聞名。它們具有良好的肌肉結構和優質的脂肪分佈。

2. 板腱切：板腱切是從安格斯牛的腿部切割而成的。它是一個富有口感的部位，通常用於慢煮和燉煮菜餚。板腱切富含膠原蛋白，經過長時間煮熟後，肉質變得非常軟嫩。

3. 美國產品：這種安格斯牛板腱切是美國生產的，以其高品質和優越的風味而受到推崇。美國的飼養標準和食品安全控制確保了產品的質量和衛生安全。

4. 多功能食材：美國安格斯牛板腱切非常適合用於多種烹調方式，包括慢煮、燉煮、烤、煎炒等。它可以用於燉湯、燉飯、燉菜和其他各種美食，為菜餚帶來豐富的口感和美味。

5. 營養價值：美國安格斯牛板腱切含有豐富的蛋白質、鐵和維生素。由於其膠原蛋白含量高，它還有助於提高關節健康和皮膚彈性。

產地：美國

重量：約200g（6-7片）

保存方法：收貨後放在-18°C或以下的冰櫃內，以保持它的鮮味

最佳解凍方法: 將貨品放在0-5°C的雪櫃內自然解凍，品質最好最新鮮，建議解凍後立即食用

特快解凍方法：為直接將貨品連袋放在水中解凍

食用方法：自然解凍後可煎、炒、燒烤及火鍋

USA Angus Beef Blade Muscle (Sliced)

1. Angus Beef: Angus beef is a high-quality cattle breed in the United States known for its excellent meat quality and taste. They have well-developed muscle structure and well-distributed quality fat.

2. Blade Muscle: Blade muscle refers to the specific cut of beef that comes from the shoulder area of the Angus cattle. It is a flavorful and versatile cut that can be used in various cooking methods. Blade muscle is known for its tenderness and rich marbling.

3. Product of the USA: This USA Angus beef blade muscle is produced in the United States and is highly regarded for its quality and superior flavor. The breeding standards and food safety controls in the USA ensure the quality and hygiene of the product.

4. Versatile Ingredient: USA Angus beef blade muscle slices can be cooked using different methods such as grilling, braising, stir-frying, or pan-searing. It is suitable for a wide range of dishes and adds a delicious flavor and texture.

5. Nutritional Value: USA Angus beef blade muscle slices are a good source of protein, iron, and vitamins. They provide essential nutrients and contribute to a balanced and nutritious diet.

Origin: USA

Weight: Approximately 200g (6-7 slices)

Storage Method: Keep refrigerated at or below -18°C upon receipt to maintain freshness.

Best Thawing Method: Thaw the product naturally in a refrigerator at 0-5°C for the best quality and freshness. It is recommended to consume immediately after thawing.

Quick Thawing Method: Place the product, including the bag, in water for rapid thawing.

Cooking Method: After thawing, the sliced blade muscle can be grilled, braised, stir-fried, or pan-seared to your preference.