日本和牛是頂級肉品,分為5級等級,鹿兒島A4是其中的佼佼者。其產地環境優越,餵養嚴格,脂肪豐富分布於肌肉,因此肉質嫩滑多汁,深受饕客喜愛。和牛肉眼口感極佳,無需過度烹飪,以簡單的煎、烤、涮等方式即可保留最佳風味,展現日本料理追求完美的精神。

產地：日本鹿兒島

重量：約200g

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：直接將貨品連袋放在水中解凍

食用方法：自然解凍後，煎至外表微焦，中間微粉嫩，再加上適量的鹽和黑胡椒調味即可。

Japanese Wagyu beef is a premier meat product, graded on a 5-tier scale, with Kagoshima A4 being among the highest. Raised in an ideal geographic and climatic environment, Wagyu cattle are fed a meticulous diet, resulting in marbled fat richly distributed throughout the tender, juicy meat, which is highly prized by discerning gourmets. The Wagyu ribeye, in particular, exhibits exceptional texture and flavor, requiring only simple preparation methods like pan-frying, grilling, or quick searing to preserve its optimal taste, embodying the Japanese culinary pursuit of perfection.

Origin: Kagoshima, Japan

Weight: Approximately 200g

Storage: After receiving, store in a refrigerator at -18°C or below to maintain its freshness.

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

Rapid defrosting method: directly put the product in the bag into water.

How to eat: After thawing naturally, fry until the outside is slightly charred and the inside is tender, then season with salt and black pepper to taste.