British Wagyu chuck flap 手切和牛翼板肉

和牛翼板部位，是牛隻肩胛部位中的一塊精華，位於下肩胛處的底板肉和肩胛小排之間。 它與常被混淆的板腱牛排不同，板腱牛排位於肩胛骨上，而翼板部位則位於肩胛骨下方。 翼板部位的肉質細膩，油花均勻，通常只能從肩胛部位取出1/4的量，因此十分珍貴。

和牛翼板油脂含量均勻，筋比板腱少，是肩胛部位相對柔軟的布位，纖維也比較細，不論是切厚片或薄片，都適合韓燒或燒烤

About

-Weight: Every portion serve with 200g (+/-5%)

-Ingredient: beef

-Allergies: None 

-Product Origin: UK

-used by: See packaging

-Frozen Products: Keep your freezer at 0°F (-18°C) or below to ensure the meat stays frozen solid. Fluctuating temperatures can compromise the quality and safety of the meat.

-Storage Guidelines: Ensure that your refrigerator is set to 40°F (4°C) or below and your freezer is set to 0°F (-18°C) or below to keep the beef fresh and safe.

-Photos for reference only