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(Frozen) US Angus Short Rib Shabu-Shabu / Korean BBQ ( Prime CAB ) - approx. 227g

(Frozen) US Angus Short Rib Shabu-Shabu / Korean BBQ ( Prime CAB ) - approx. 227g

$199 ~ FREE delivery fee for Self Pick-up ( Tuen Mun ) on order

HK$110.00
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  • (Frozen / -18°C) Cold Chain Delivery (Avoid delivery with Chilled Product)
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  • Pick-up in Tuen Mun ( Pick-up : My Loft, 9 Hoi Wing Road, Tuen Mun )

Description

Weight conversion list
1lbs = 454g
1oz = 28.35g

Origin: USA
With the largest fed-cattle industry in the world, the United States is also the world's largest producer of beef, 
primarily high-quality, grain-fed beef for domestic and export use. 
Since the taste of corn is sweet, after few months of blood exchange during the fattening period, the meat of the livestock is soft, juicy, without grassy taste, and very rich in beef flavor. 
This is the most unique characteristics of US beef.

Grade: CAB Prime by Certified Angus Beef LLC 
The same independent USDA graders inspect black-hided cattle (typical of the Angus breed) and give it a grade. 
All beef considered for the brand must be the best Choice, or Prime, beef – truly the top of the scale. 
This top-quality Angus beef is then evaluated again, using the brand's set of 10 science-based specifications for marbling, size and uniformity. 
If it's good enough to make the cut, then it earns the distinctive Certified Angus Beef ® brand label. 
Quality, plain and simple. 
Only truly elite beef surpasses the USDA's stringent Prime standards, AND meets all 10 of the brand's quality specifications. 
Less than 1.5% of beef achieves the high standards of Certified Angus Beef ® brand Prime. And marbling is key to its incredible flavor and tenderness.

Part: Boneless Short ribs (Thin ribs) 
Short ribs containing very meticulous marbling fat. 
It is juicy and rich in beefy flavor—benefits of its deep marbling. 
Short ribs generally require long periods of cooking in order to breakdown the connective tissues in the meat and make the meat tender. 
Methods of preparation include braising, stewing,and sous-vide. 
Short ribs may also be barbecued, a popular method that subjects the beef to high heat in a relatively short period of time.
 
The picture above is for reference only. The real object should be considered as final.

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