Frozen Australian Wagyu M3-4 Tomahawk 600g

簡介

斧頭扒之所以叫佢做斧頭扒，係因為呢一種牛扒係取自牛嘅肋眼部位，保留咗一條長長嘅肋骨，令到佢嘅外型好似一把斧頭一樣，所以就叫佢斧頭扒。唔講你未必知，斧頭扒係其中一種最受歡迎嘅牛扒類型，由於肋眼部位嘅肉質鮮嫩多汁、脂肪分佈得均勻，所以斧頭扒係一種特別受歡迎嘅牛扒種類。

描述

Frozen Australian Margaret River Wagyu M3-4 Tomahawk

包裝/規格：600克/件

請注意，我們特意縮短骨頭尺寸以適用於香港家用焗爐，

解凍貼士

斧頭扒解凍方法

煮斧頭扒之前記住要解凍！由於斧頭扒係一種比較大件嘅牛扒，所以煮斧頭扒之前嘅解凍時間就比其他牛扒長。1 公斤嘅斧頭扒大約需要解凍 24-36 小時，你可以喺煮之前嘅一晚，先將斧頭扒由冰格放落雪櫃解凍，再喺開始煮之前 2 個鐘，擺喺室溫解凍。

煮出完美嘅斧頭扒嘅方法

好多人或者會覺得，斧頭扒件骨太長，用家用焗爐會唔會好難煮？放心，我哋已經幫你哋縮短咗骨頭尺寸，絕對可以將斧頭扒放入家用焗爐，咁大家喺屋企都可以食到完美嘅扒房斧頭扒：

1. 解凍完斧頭扒之後，用廚房紙吸乾斧頭扒上嘅水份，再用鹽、黑椒喺斧頭扒表面調味，再搽勻橄欖油；
2. 之後再用易潔鑊將斧頭扒所有表面煎 1 分 30 秒，煎封斧頭表面；
3. 預熱焗爐後，用 200 度焗大約 22 分鐘，去到一半嗰陣反一次，等斧頭扒兩邊都可以均勻受熱，到 18 分鐘左右可以用溫度計測試中心溫度，達到 55-60 度就最好；
4. 將斧頭扒由焗爐拎出嚟，靜置 10 分鐘，等斧頭扒可以吸收肉汁，然後就可以治骨頭切開嚟食，一塊斧頭扒大約可以分出 8-10 件牛扒。

Please Note

• The weight of this product may vary slightly from the advertised weight. Your order should be within +/- 10% of the advertised weight, please contact us at info@blackmarkethk.com if it is not.
• The pictures are for reference only, the actual product shall prevail.
• Once the order is confirmed (i.e. the order is successfully placed), it cannot be changed or canceled, returns and refunds are not accepted on all products.
• Please read our Delivery Policy / Return & Refund Policies carefully before placing your order.
• If there is any inconsistency or ambiguity between the English version and the Chinese version, the English version shall prevail.
  

Pick-up/Delivery

• Pick-up: minimum purchase of $500
• Pick-up Location: Wong Chuk Hang / Central / Wan Chai
• Delivery Service: minimum purchase of $800
• Free Delivery: for purchase of $1,500 or more