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三角腩又名肩胛小排 (Chuck Short Rib),屬第一至第六條肋骨周邊切出的三角形部位,油脂分佈均衡,淡粉的牛肉中佈滿清晰網狀油花,入口軟嫩,可説是燒肉店最受歡迎部位之一!最好燒至七成熟,令內裏的流出的肉汁與油脂平衡融合!
全店購滿$488即免運費 on order
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