斧頭扒本質上是一種肉眼牛扒，特別切割至少五英寸的肋骨完好無損。採用了超長的法式處理，與製作羊排相同的烹飪技術。“法式處理”是指將於骨頭上的肉和脂肪，修剪到看起來像把手的程度。斧頭扒是一種天然嫩牛扒，與其他牛扒相比，大理石紋更多。煮熟後，油花融化在牛肉中，從而產生濃郁、正宗的牛肉風味。

眾所周知，草飼牛肉中大理石花紋的含量較低，較榖飼牛健康。它的卡路里和脂肪含量較低，而 omega-3 脂肪酸含量較高。 如果您喜歡更自然和更瘦的牛肉，草飼牛會是不錯的選擇。

argentinian chilled grass fed angus tomahawk is a great option for a bbq party to share with friends! you can do a traditional sear on the grill then cook them slowly over low temperature, grilling allows you to have a dark and crusty bark on the exterior, while the inside is nice and medium to medium rare. a taste of south american flavor. last but not least, the tasting offer is now on at hk$280/kg while stock last.

the tomahawk steak is essentially a ribeye beef steak specifically cut with at least five inches of rib bone left intact. the extra-long, french trimmed bone utilizes the same culinary technique that shapes a rack of lamb. “frenching” means trimming the bone of meat and fat to the point where it looks like a handle. it’s a naturally tender steak which is more marbled compared to other steak cuts. when cooked, the marbling melts into the beef which results in a rich, authentic beef flavour.

the lower levels of marbling in grass-fed beef are known to be the healthier than grain-fed. it’s lower in calories and fat yet higher in omega-3 fatty acids. if you prefer a more natural and lean cut of beef, you would probably want to opt for grass-fed beef.

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