和牛牛舌 slow cook wagyu ox tongue（以低溫慢煮6小時）350g

低溫慢煮6小時牛舌是一種非常細膩的料理方式，利用低溫水浴將牛舌慢慢煮熟，能保留肉質的鮮嫩並且釋放出豐富的肉香。這種做法通常使用 Sous Vide（真空低溫烹調） 技術，能夠讓牛舌在長時間內均勻加熱，避免過度熟化，最終得到的牛舌質地嫩滑、入味濃郁。這道料理適合喜愛肉類的食客，並且能夠最大限度地保留牛舌的天然風味。

About 

-Weight:  Every portion serve with 350g(+/-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