訂單滿港幣$800可享免費配送
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These premium, skinless, deboned short rib slices are masterfully cut to the perfect thickness for a melt-in-your-mouth experience. Because short rib features rich, beautiful marbling, the meat stays incredibly juicy, tender, and packed with deep beef flavor.
How to Cook: Swirl a slice in your boiling hot pot or shabu-shabu broth for just 3 to 5 seconds until it turns lightly pink. Do not overcook it—a quick dip is all it takes to lock in the buttery texture. It is also excellent for Japanese Sukiyaki or quick table-top grill searing (Yakiniku).
How to store: Keep frozen/refrigerated.
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Miguel Vergara
Hailing from Spain, Miguel Vergara is globally recognized for producing some of the highest-quality Angus beef in the world. Their cattle are raised on strictly monitored, eco-friendly farms with the highest European certified standards for animal welfare. This stress-free environment, combined with a specialized grain diet, is the secret behind the exceptional marbling, tenderness, and uniform quality that top chefs and gourmet butchers trust.