A5 Kagoshima Satsuma Wagyu Ribeye - Steak (200g)

牛排愛好者的終極殿堂之選。集壯麗大理石雪花與極其珍稀的「月牙形老饕肉（Spinalis）」於一身，低溫即融的醇厚甘甜牛油，帶來無可比擬的爆汁快感。

• 標誌性月牙老饕肉

  緊密圍繞在肉眼核心頂部的月牙形精華部位（Spinalis 上蓋肉）。油花分佈極其細密，質地軟嫩如絲，入口瞬間釋放極具穿透力的甘甜脂香，堪稱全牛最銷魂的一口。

• 入口即融極致脂香

  豐沛的肌理霜降油脂在接觸舌尖溫度的瞬間迅速液化，純淨天然的和牛油脂如絲絨般包裹味蕾，帶來極致滑順、完全不具纖維阻力的奢華口感。

• 濃郁天然肉汁爆發

  內部豐盈的雪花油脂在受熱過程中徹底融解，與深層紅肉肌理交融化作濃郁醇厚的天然肉汁。每一口咀嚼都能感受到滾燙香濃的肉汁在齒頰間迸發。

• 黃金熟度指引（Optimal Doneness）

  打破迷思，強烈建議高溫封煎至 5 成熟（Medium）。足夠的熱力能讓豐厚的雪花油脂徹底融化、焦糖化並鎖入肉芯，達到外層金黃焦脆、內裡多汁粉嫩的完美平衡狀態。

The ultimate cut for steak lovers, combining spectacular snowflake marbling with a tender crescent spinalis cap for unmatched juiciness and rich, buttery indulgence.

• Signature Ribeye Cap: Dense snowflake marbling centered around the coveted, melt-in-the-mouth crescent spinalis muscle.

• Instant Melt-in-Mouth Texture: Abundant intramuscular fat renders at low temperatures, bathing the palate in sweet, buttery umami.

• Rich Natural Jus: Deep beef flavor amplified as the interior marbling breaks down into luscious cooking juices.

• Optimal Doneness: Best seared over high heat to Medium to fully melt and caramelize the rich intramuscular fats.