< 每月推介 MONTHLY PROMOTION >
「日本仙台(a5)和牛肉眼及西冷」自上次推出以嚟,反應超乎想像中熱烈,今次再返貨,千祈唔好錯過呀!另有熊本藤彩牛和宮崎牛,數量真係有限,價錢絕對超值!hk$850/kg就可以享用到和牛,係咪好吸引呢?唔好再諗喇,售完即止!
promotions 31/3/2023
日本仙台(a5)和牛,口感柔軟細膩、味道醇厚、肉汁豐富,其油脂和肉香產生了絕妙的平衡。
宮城縣是日本主要稻米產地,因盛產優質稻米而聞名。這裡冬天少降雪,充足的陽光與乾燥時節讓稻草質素更佳,適合牛隻享用。當地牛隻除了吃稻草,農民還會把稻米磨成粉末後混到飼料,或使稻穗和莖一同發酵來餵養。據說,讓牛吃稻米可以提高脂肪量,而有些仙台地區的農民還會用糯米來餵牛兒!得天獨厚的環境與飼料,讓仙台牛成為只有a5及b5等級的日本頂級黑毛和牛,更於東京食肉市場品評會兩度奪最高名譽賞。
japanese a5 wagyu beef rib eye & striploin (sendai beef / fujiaya-gyu / miyazaki beef) is back! due to the overwhelming response, now get the special offer hk$850/kg while stock last! don’t miss out!
the sendai beef with a5 grading which is extremely rare and now available at shelter kitchen for a limited time. the taste of sendai beef is soft and mouth-watering, characterized by a mellow flavor and rich gravy. its fine taste, born from the exquisite balance of fat and lean meat.
miyagi prefecture is a major rice producer in japan and is famous for its high quality rice. there is less snow in winter here, and dry season with the abundant sunshine make the straw quality better for cattle. in addition to eating the straw, the cattle are also fed by farmers who grind the rice into powder and mix it with fodder, or ferment the stalks and ears together. it is said that allowing cows to eat rice can increase their fat mass, and some farmers in the sendai area also use glutinous rice to feed their cows! the unique environment and feed allow sendai beef to become japan’s top black japanese beef with only a5 and b5 grades, and it has won the highest honorary award twice at the tokyo meat market evaluation.
whatsapp
https://wa.me/85253389803
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網上訂購 online ordering
https://bit.ly/301s7o9
* 圖片只供參考
* photo is for reference only
#shelterkitchen #homeparty #wagyubeef #wagyubeefstriploin #wagyubeefribeye #striploin #ribeye #beef #beeflovers #beefmaster #homechef #sendai #sendaibeef #sendaigyu #japan #miyazaki #kumamoto #kumamotobeef #fujiayagyu #bbq #koreanbbq #仙台牛 #a5 #宮崎 #宮崎和牛 #和牛 #燒肉 #韓燒 #熊本牛 #藤彩牛
上星期推出日本a4熟豊和牛西冷,反應熱烈,今次再介紹日本a4熟豊和牛牛柳給大家!口感非常柔軟,肉質及油脂分佈相當出色,牛香相較一般和牛加倍濃郁細膩,入口即溶,不可不試!現在可以原條訂購或指定部分,如頭段或中段,限時優惠!售完即止!
promotions 17/3/2023
熟成的方式一般分為「乾式熟成」和「濕式熟成」,而熟豊和牛採用「可持續的和牛熟成」,將產後母牛重新育肥,改變肉質和凝結氨基酸等鮮味成分。和牛隨著年齡的增長,不飽和脂肪酸含量增加,脂肪熔點降低,脂肪含量增加,風味更加濃郁。此外,由於氨基酸的濃度也增加,肉質具有濃郁的鮮味。您可以感受到脂肪和牛肉的平衡和原汁原味。這是一種您可以吃而不會厭倦的和牛牛肉。
we launched the juku a4 aged wagyu beef striploin last week and received enthusiastic support from our customer. here’s our recommendation, the juku a4 aged wagyu beef tenderloin! one of the top beef in japan! excellent marbling, with a richer and delicate flavour than the average wagyu beef. it melts in your mouth. the tenderloin is well known for its tenderness and unique flavor. the cut is perfect for chateaubriand or center cut into steaks. act now while supplies last!
while wagyu is alive, they are also under aging process. not just “dry aging” and “wet aging” when wagyu are raised longer, the meat gets matured inside their body. by refattening keisan-gyu (mother wagyu), the meat quality changes and the meat becomes aged with umami components like amino acids gets condensed. as the aged in month increases, the percentage of unsaturated fatty acids gets higher and the fat melting point gets lower. this will also give the meat more flavor. “sustainable wagyu juku” is the wagyu beef that was refed taking long period of time and has a different taste and flavor from young wagyu beef.
whatsapp
https://wa.me/85253389803
===============================
網上訂購 online ordering
https://bit.ly/301s7o9
* 圖片只供參考
* photo is for reference only
#shelterkitchen #premiumbeef #japanwagyu #beefmaster #wagyucuts #wagyu #wagyubeef #beef #beeflovers #beefmaster #homechef #japan #bbq #koreanbbq #agedwagyu #jukuwagyu #JUKU #Jukuho #motherwagyu #sustainablewagyu #sustainable #sustainability #熟和牛 #熟豊ファーム #熟
a4熟豊和牛西冷終於到貨!是日本頂級牛肉之一,不可不試!肉質及油脂分佈相當出色,牛香相較一般和牛加倍濃郁細膩,入口即溶,為你帶來味蕾的最高享受。限時優惠 hk$800/kg,數量有限,售完即止!
promotions 6/3/2023
熟成的方式一般分為「乾式熟成」和「濕式熟成」,而熟豊和牛採用「可持續的和牛熟成」,將產後母牛重新育肥,改變肉質和凝結氨基酸等鮮味成分。和牛隨著年齡的增長,不飽和脂肪酸含量增加,脂肪熔點降低,脂肪含量增加,風味更加濃郁。此外,由於氨基酸的濃度也增加,肉質具有濃郁的鮮味。您可以感受到脂肪和牛肉的平衡和原汁原味。這是一種您可以吃而不會厭倦的和牛牛肉。
juku a4 aged wagyu beef striploin is finally arrived! one of the top beef in japan! excellent marbling, with a richer and delicate flavour than the average wagyu beef. it melts in your mouth. the unique sweetness of wagyu beef that will make your taste buds burst with joy. special offer hk$800/kg while stock last!
while wagyu is alive, they are also under aging process. not just “dry aging” and “wet aging” when wagyu are raised longer, the meat gets matured inside their body. by refattening keisan-gyu (mother wagyu), the meat quality changes and the meat becomes aged with umami components like amino acids gets condensed. as the aged in month increases, the percentage of unsaturated fatty acids gets higher and the fat melting point gets lower. this will also give the meat more flavor. “sustainable wagyu juku” is the wagyu beef that was refed taking long period of time and has a different taste and flavor from young wagyu beef.
whatsapp
https://wa.me/85253389803
===============================
網上訂購 online ordering
https://bit.ly/301s7o9
* 圖片只供參考
* photo is for reference only
#shelterkitchen #premiumbeef #japanwagyu #beefmaster #wagyucuts #wagyu #wagyubeef #beef #beeflovers #beefmaster #homechef #japan #bbq #koreanbbq #agedwagyu #jukuwagyu #JUKU #Jukuho #motherwagyu #sustainablewagyu #sustainable #sustainability #熟和牛 #熟豊ファーム #熟
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