$46.80GST-free
Size
1kg PortionGrain-fed Australian Black Angus short rib at marble score M4/5, which is well above the standard Angus grade. That extra marbling matters more in short rib than in almost any other cut, because short rib is worked muscle — it needs fat running through it to end up rich rather than tough.
Short rib is also the most versatile cut in the range, because it works at both ends of the heat scale. Sliced thin across the bone it becomes LA galbi, grilled in two minutes. Left thick and braised for three hours, the collagen melts and the meat falls off the bone. Same product, two completely different dishes.
Why Choose M4/5 Short Rib?
Cooking Methods:
The Rule With Short Rib:
Cook it for two minutes or for three hours. Twenty minutes is the worst possible outcome — long enough to tighten the muscle, nowhere near long enough to break the collagen down.
Thawing:
Thaw overnight in the refrigerator. For thin slicing, work with it while it is still partly frozen — it is far easier to cut.
Storage:
Keep frozen at -18°C. Do not refreeze once fully thawed.
One kilo, two completely different dinners. Order now.
澳洲谷饲黑毛安格斯牛小排，油花等级M4/5，明显高于一般安格斯的水准。这份额外的油花，在牛小排上比在几乎任何部位都更要紧——因为牛小排是运动量大的部位，得靠油花穿在肉里，才会变得丰腴而不是发柴。
牛小排也是整个系列里最多变的一款，因为它在火候的两个极端都成立。逆着骨头切薄片，就是韩式LA排骨，两分钟烤好；整块厚切慢炖三小时，胶质融化，肉自己从骨头上掉下来。同一件产品，两道完全不同的菜。
为什么选择M4/5牛仔骨？
烹饪方式：
牛小排的规矩：
要嘛煮两分钟，要嘛煮三小时。二十分钟是最糟的结果——久到把肌肉收紧了，却远远不够把胶质炖开。
解冻建议：
请冷藏隔夜解冻。若要切薄片，趁半冷冻状态下刀，会好切得多。
保存方式：
-18°C冷冻保存。完全解冻后请勿再次冷冻。
一公斤，两顿完全不同的晚餐。立即订购。