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PECTORAL MEAT
牛胸肌

推薦菜式

  • 鄉村風格炸牛扒或格紋牛扒(錘肉和切割使牛扒呈格紋，肉質更軟嫩)
  • 肉乾
  • 燒烤手撕牛肉
  • 燉肉
  • 精緻佳餚
  • 按顧客喜好訂製絞肉(肩胛肉75%：胸肉25%)

烹調方法

  • 乾熱法
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Description

特式菜譜

SOUS VIDE BEEF SHORT RIBS
CLASSIC RED WINE BRAISED SHORT RIBS
BEER BRAISED SHORT RIBS

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