US Angus Beef Chuck Flap and Short Plate Combo Yakiniku Sliced ~400g
- Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle. Marbling improves flavor, tenderness, juiciness of the beef.
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HK$118.0
Angus beef develops with better marbling (the amount of intramuscular fat) than most cattle. Marbling improves flavor, tenderness, juiciness of the beef.
The Certified Angus Beef (CAB) is incredibly flavorful, tender and juicy because of the high amounts of marbling in every cut.
CAB ensures the beef quality and offer customers the confidence when making purchases.
The plate or known as the short plate, which is a forequarter cut from the belly of the cow, just below the rib cut.
It is rich in flavor, with a proportionate distribution of lean meat and fat.
Chuck Flap or Chuck Tail Flap, also known as Edge Roast, is a cut from the chuck that is especially evenly marbled.
Richly flavored, well-marbled and finely textured. Best for slow-cooking whole or grilling if very thinly sliced across the grain.
"Prime" beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels.
"Choice" beef is high quality, but has less marbling than "Prime". "Select" beef is very uniform in quality and normally leaner than the higher grades.
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HK$118.0 HK$148.0
