最後更新於4月 07, 2025
了解您的切肉 - 牛尾？
由 Aussie Meat
了解您的切肉 - 牛尾？
尾巴從脊柱底部的胴體上移除。脂肪被修剪到 6 毫米，最後兩到三個尾骨被去除。尾巴通常通過在鉸接的尾骨（椎骨）之間切割來連接。這種切法具有濃郁的風味和質地，慢煮可製成濃郁的膠狀醬汁和融化的嫩肉。
牛尾切割從脊柱底部開始。脂肪被修剪，最後兩到三個尾骨被移除，然後被切成短關節。緩慢烹飪這種獨特的切塊，帶來濃郁、濃郁的風味，同時創造出融化的嫩肉。
我該如何準備？
牛尾應切成圓形。在轉移到燉鍋之前，只需用高溫將肉兩面煎成褐色即可。最好在上菜前一天開始做飯。
牛尾的做法：
煮牛尾的唯一方法——又長又慢。肉、脂肪和肌腱需要很長時間才能煮熟和軟化，從而形成濃郁而柔軟的燉牛肉。慢燉鍋和高壓鍋是烹飪牛尾的理想選擇。或者，您可以在砂鍋菜中將牛尾放在溫暖的烤箱中燉一整夜，以獲得最佳效果。
當肉變軟，果凍狀並且很容易從骨頭上掉下來時，肉就被適當地煮熟了。
澳洲特級牛尾 (800G)
Aussie Meat
作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week.
Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office.
We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.
作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.