最後更新於8月 30, 2024

什麼是戰斧牛排?了解更多牛的部位及切法

由 Aussie Meat
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戰斧牛排基本上就是經過「Frenching法式處理」的肉眼排,專門於切割時保留著至少五英寸的肋骨。Frenching 是從骨頭上切掉脂肪和肉的過程(主要是出於美觀原因)。當技巧用在戰斧牛排上,肉和脂肪從肋骨上切下,而肉眼仍然附著至少五英寸的肋骨。

它基本上是來自牛的第六和第十二肋骨之間的帶骨肉眼牛排。它被屠宰後至少留下 5 英寸(13 厘米)的肋骨。骨頭本身最長可達 20 英寸(50厘米),但通常被切割成不到 10 英寸(25厘米)。它得名的原因,是長肋骨看起來像一把斧頭,或美洲原住民的戰斧。

戰斧牛排是一種非常嫩的牛排,帶有濃郁黃油味道。動物的這一部分自然聚集了更多的肌內脂肪,形成了美麗的雪花紋——原始肋骨部位獨有的美妙大理石紋。它也是T骨牛排和上等牛排中的主要肌肉。

吃完牛排,別忘了把骨頭留著,你可以於日後用作熬製牛肉湯。

美國認證 (USDA) 特級黑安格斯戰斧牛排(1.38 公斤起)
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Aussie Meat
Aussie Meat

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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.