- 部位: 上肋骨位置
- 重量: 1.2公斤
- 口感: 厚身而口感鬆軟
- 味道: 油脂充裕，肉味濃郁
- 解凍: 建議使用前24小時存放於4℃或以下雪櫃內解凍
- 建議烹調方式: 烤焗 / BBQ (生熟度: medium)
美國 CAB 斧頭扒是連骨的肉眼扒，採用美式牛扒切割方法，將牛肋部位切成斧形狀，一隻牛約有9-10塊。
牛骨不單能隔熱，讓牛肉不易過老，骨中的骨髓和脂肪亦加強牛肉味道；骨肉相連間的骨膠原，則能保持肉質濕潤軟滑；加上大型牛骨幫助固定牛扒形狀，肉汁不會在牛扒熟成及烹調時因縮水而流失，味道更濃更集中。
CAB (Certified Angus Beef) 是安格斯牛肉認證的頂級安格斯牛肉，肉質細緻嫩滑，牛味濃郁，是公認最細嫩多汁的牛肉。
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- Cut: upper rib
- Weight: 1.2kg
- Texture: thick but tender
- Taste: rich in fat, strong beef flavour
- Defrost: suggest to defrost in a refrigerator at below 4℃ for 24hrs before use
- Suggested cooking method: grill / BBQ (doneness: medium)
USDA CAB Tomahawk is a type of bone-in rib-eye steak that uses American-style steak cutting method to cut the beef ribs into an axe shape. One cattle only has around 9-10 pieces of Tomahawk.
Beef bone not only insulates the beef and prevents the beef from overcooked, the bone marrow and fat also enhance the beef flavour; the collagen between the bones can keep the meat moist and soft; the large beef bone helps to fix the shape of the steak, so that the meat juice can be kept during cooking, and the flavor will be stronger and more concentrated.
CAB (Certified Angus Beef) is a top graded certified Angus beef. The meat is detailed and tender with a rich beef flavour. It is recognized as the most tender and succulent beef.