日本鹿兒島A4和牛肉眼

1. 等級：日本和牛根據等級分為5級，從最高級的A5到最低級的B3。鹿兒島A4和牛肉眼是屬於A級等級，品質非常優良。
2. 產地：鹿兒島縣是日本和牛的重要產地之一，其地理位置和氣候環境非常適合和牛的養殖。
3. 餵養：日本和牛的餵養非常講究，餵養的方式和時間都非常精確，並且還會按照不同的階段給予不同的食物，如草、穀物、豆腐等，以提高肉質的口感和品質。
4. 脂肪：和牛的脂肪比其他牛種更為豐富，且分布在肌肉中，讓肉質更加嫩滑多汁，因此和牛肉通常被認為是高級肉品。
5. 烹飪：和牛肉眼是一種非常嫩的部位，因此不需要太長時間的烹飪，通常以煎、烤、涮等方式來烹調，以保持肉質的鮮嫩和口感的豐富。

產地：日本鹿兒島

重量：約200g (8-10片厚切)

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，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。

Grade: Japanese wagyu beef is divided into 5 grades, from the highest A5 to the lowest B3. Kagoshima A4 wagyu beef eye is of A grade, and has excellent quality.

Origin: Kagoshima prefecture is one of the important production areas of Japanese wagyu beef. Its geographical location and climate are very suitable for the breeding of wagyu.

Feeding: The feeding of Japanese wagyu beef is very particular, and the feeding method and timing are very precise. Different foods such as grass, grains, and tofu are given at different stages to improve the taste and quality of the meat.

Fat: Wagyu beef has a higher fat content than other breeds, and the fat is distributed in the muscles, making the meat more tender, juicy, and flavorful. Therefore, wagyu beef is usually considered a high-end meat product.

Cooking: The wagyu beef eye is a very tender part, so it does not require a long cooking time. It is usually cooked by frying, grilling, or shabu-shabu to maintain the freshness and richness of the meat.

Origin: Kagoshima, Japan

Weight: Approximately 200g (8-10 thick slices)

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 is to 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.