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chuck short rib中文
三角肥牛取自前肩胛部位,雪花均勻肉筋少,色香味美,香嫩可口,大理石花紋豐富,薄切最適合用於火鍋,用來做金菇肥牛卷亦是出眾小菜!是由牛第一根到第六根肋骨剔出的 ...,翼板(ChuckFlap):含有及油花,吃起來口感Q軟嫩適中...牛肋條(RibFingers):牛肋也像我們人...
和牛部位大解構
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