已修剪 $480/kg 每包兩條大約600g per pack of 2pcs fully trimmed hangers
原條未修 $360/kg 每包一條大約 1-1.5kg per pack of 1pc untrimmed hanger
封門柳為牛橫隔膜肌肉，每隻牛只有一條，較為罕有。雖油花較少，但肉質十分腍，而且肉味濃，適合喜歡肉味濃者。火鍋、炒餸，炆煮都十分適合
The hanger steak hangs (hence the name) between the rib and the loin, where it supports the diaphragm. Hanger steak comes from the lower belly of a heifer or steer and is comprised of a pair of muscles that make a sort of v-shape. Although there is a long inedible membrane running down the middle, hanger steak is often the tenderest cut of meat.
Hanger steak is often seen on a European bistro menu and you may also hear it referred to as "skirt" in Europe.
Because the hanger steak comes from a supporting rather than active muscle, it yields more tender meat than the skirt or flank. However, that the hanger steak can get tough when improperly prepared; the tenderness suffers when exposed to dry heat for a long time. This steak fares best at medium rare cooking; anything above medium can make it tough.
* 此產品需按實際重量計算
* This is a pay-by-weight item
