![[Instagram Group Purchase Vol.2] Dry-aged Australian M9 Frosty Wagyu Beef Steak](http://slowhustlehk.com/cdn/shop/files/us-wagyu-tomahawk1-9_-meat4you_24a1939_1.jpg?v=1702644379&width=800)
![[Pre-order] Dry-aged USDA PRIME ribeye](http://slowhustlehk.com/cdn/shop/products/primeribeye_cf0bb559-aa7e-43e1-b990-3d0fae77f54a.jpg?v=1666892640&width=1440)
![[Pre-order] Dry-aged Argentinian 120-day grain-fed Angus ribeye](http://slowhustlehk.com/cdn/shop/products/IMG_7191_a98e70d0-5e67-4954-a6b9-1b6c33fba83b.heic?v=1666952522&width=800)
![[Pre-order] Dry-aged Australian Frosted Wagyu beef ribeye](http://slowhustlehk.com/cdn/shop/products/ribeye_aust1.jpg?v=1680693351&width=976)
![[Pre-order] Dry-aged Australian Frosted Wagyu Beef Whole Sirloin](http://slowhustlehk.com/cdn/shop/products/sirloin_aust2.jpg?v=1680693543&width=2292)
OUR PURPOSES
Refrigerated Transport
To ensure the quality of ingredients, all products
All are delivered to customers by third-party refrigerated logistics.
Worldwide Ingredient
All ingredients in our store
All products are purchased directly from all over the world to Hong Kong by foreign buyers.
Open all year round Twenty Four Seven
Breaking geographical and time restrictions
Allows you to place orders online anytime, anywhere
![[In-Stock] 30/48 Days Dry Aged Ribeye Steak [USDA Prime]](http://slowhustlehk.com/cdn/shop/products/ribeye_april2.jpg?v=1701421168&width=1179)
![[In stock] Dry-aged bone-in ribeye steak [USDA Prime]](http://slowhustlehk.com/cdn/shop/products/binribeye_prime.png?v=1679647231&width=3024)
![[Sold out] 32-day Agave Orange Ribeye Steak [USDA Prime]](http://slowhustlehk.com/cdn/shop/products/IMG_7332.heic?v=1666507465&width=3024)
![[Limited] 60-day ultimate maturation package](http://slowhustlehk.com/cdn/shop/products/sep_ribeye60.png?v=1664786505&width=1080)
![[Sold out] 50-day dry-aged bone-in ribeye steak [USDA CAB]](http://slowhustlehk.com/cdn/shop/products/IMG_0684.heic?v=1662625180&width=3024)
Dryage 101
如何煎出帶脆面(Crust)的牛扒
煎牛扒的技巧影響著牛扒的最終口感與風味，其中脆面（Crust）的形成更是衡量煎牛扒成功與否的重要標準之一。脆面不僅增添了牛扒的口感層次，還能鎖住肉汁，使牛扒更加多汁鮮美。以下為您詳細介紹如何透過五個簡單步驟，輕鬆煎出帶有美味脆面的牛扒......
如何分辨T-bone和Porterhouse這兩個部位
在眾多牛扒中，T-bone和Porterhouse牛扒因其豐富的肉質和特有的骨架形狀而受到肉食愛好者的青睞。儘管這兩種牛扒外觀相似，都包含了西冷和牛柳，並由一塊"T"形骨分隔開來，但它們其實有著明顯的差別。本文將為你詳細解釋如何區分T-bone和Porterhouse牛扒，幫助你在選購時做出更精確的選擇。
CAB PRIME牛扒如何做到與別不同？
在美食的世界裡，牛扒一直佔有一席之地，而在眾多牛扒中，CAB PRIME牛扒以其卓越的品質和獨特的口感脫穎而出，成為肉類愛好者的首選。CAB（Certified Angus Beef）和PRIME等級是美國農業部對肉品的高等評級，這兩者的結合代表了牛扒品質的頂尖水準。本文將探討CAB PRIME牛扒如何在眾多高級牛扒中做到與別不同。
如何避免和牛的飽滯感？
和牛因其卓越的肉質和濃郁的風味而聞名於世，成為不少美食愛好者的至愛。然而，和牛的高油脂含量有時也會帶來飽滯感，這是因為和牛油脂與肉的比例高達80%，豐厚的脂肪使得和牛在口感上顯得特別鮮美，但同時也可能對消化系統造成一定負擔。本文將探討和牛油脂的消化反應以及如何透過適當的烹調方法來減輕這種飽滯感......
Dry aging VS wet aging
Dry aging and wet aging are the two most common methods of aging beef, and they differ in aging process, flavor, mouthfeel and price...
Our Global Partners
