日本鹿兒島A4純種黑毛和牛西冷扒 | Japanese Kagoshima A4 Kuroge Wagyū Striploin Steak

重量: 250g 
 
肉理細緻，油花分佈均勻，鮮嫩多汁，肉味香濃
成長過程從無添加賀爾蒙
成長過程從無添加抗生素
百分百穀物餵養
和牛是當今世界公認的品質最優秀的良種肉牛，其肉大理石花紋明顯，又稱 「雪花肉」。由於和牛的肉多汁細嫩、肌肉脂肪中飽和脂肪酸含量很低，風味獨特，肉用價值極高，被視為 「國寶」。一般高端酒店或葡萄酒會所有和牛出售，也被稱為是一種高端地位的象徵。和牛也被認為是頂級葡萄酒搭配的美食佳品之一
牛肉的營養價值可謂肉類之首。蛋白質含量高，脂肪與熱量偏低，其胺基酸的組成比例更符合人體需求，容易被消化吸收，屬於高優質的蛋白質。另外牛肉比其他肉類含有更多的營養素，如肌酸、鋅、鎂、鐵、鉀、維生素B6和B12等，對於生長發育/機能修復/肌肉合成都有莫大幫助
 
Weight: 250g
 
Tender, juicy and delicious with great marbling
No added antibiotics ever
No added hormones ever
Fed a 100% vegetarian balanced diet
The unique taste and tenderness of highly marbled Wagyu beef makes for an unrivalled eating experience.  That is why Wagyu beef is finding its way into the repertoires of Gourmet cooks and fine restaurants across the US.
Not only is it a gastronomic delight, but it’s healthy for you too. Health experts have discovered the mono-unsaturated to saturated fat ratio is higher in Wagyu than in other beef and, the saturated fat contained in Wagyu is different. Forty percent is in a version called stearic acid, which is regarded as having a minimal impact in raising cholesterol levels. The profile of marbled Wagyu beef is more beneficial and healthier to human health.
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA).  Wagyu beef contain the highest amount of CLA per gram of any foodstuff – about 30% more than other beef breeds – due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.