[試食推介] 韓國冰鮮韓牛 (1+)
[tasting item] korean chilled hanwoo (1+)
approx. [1 inch]
各地牛肉都有其不同的評級制度，韓牛會以牛隻第13條肋骨 (西冷部位) 的切割面的脂肪分佈、肉色及脂肪顏色，作為指標來評斷其品質，1++ 為最高級別，其次為 1+、1、2 及 3 級，另外根據牛隻實際可以使用的肉量百分比，分為 a、b、c 三個級別。
高質素的韓牛有著和牛一樣的豐富大理石花纹，入口同樣具有油脂甘香、口感鬆化以及鮮嫩多汁等特點，但少了和牛的油膩，是油脂及牛味的絕佳平衡。
each beef-producing country has its own system to determine the quality of the meat. in south korea, a cow is judged by the piece of meat next to its 13th rib (sirloin). based on the criteria of fat distribution and colour, as well as the colour of the beef, the meat from this cow will be graded as 1++, 1+, 1, 2 or 3, with first as the highest. another indicator measures the percentage of meat available for use, dividing the beef into the grades of a, b and c.
quality hanwoo carries an extravagant marble pattern on the meat. much like its japanese counterpart, it’s known for its tender texture and the burst of fragrant oil and meat juice as you bite into it. but when compared to wagyu, hanwoo is less fatty, which makes it a happy medium between fat and flavour.
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* 圖片只供參考
* photo for reference only
** 數量有限售完即止
** supply while stocks last