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![44 Farms Black Angus Prime Grade Beef Ribeye]()
44 Farms Black Angus Prime Grade Beef Ribeye- Regular price
- $980.00
- Regular price
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- Sale price
- $980.00
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來自德州最大的黑安格斯種牛場，44 Farms 堅持「全天然」飼養：不使用激素、不使用抗生素。 44 Farms的牛扒是許多頂級牛扒館指定品牌，品質卓越是美國牛扒的星級選手。 44 Farms黑安格斯牛以其肉味濃郁著稱。這款肉眼在咀嚼時會釋放出一種類似爆谷或堅果的甜香，這是普通牛種無法比擬的。 肉眼部位運動量極少，纖維極其細緻，即使是簡單的居家烹飪，也能輕鬆達到專業餐廳的軟嫩水準。 ... -
44 Farms Black Angus Prime Grade Beef Striploin
- Regular price
- $900.00
- Regular price
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- Sale price
- $900.00
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- per
來自德州最大的黑安格斯種牛場，44 Farms 堅持「全天然」飼養：不使用激素、不使用抗生素。 44 Farms的牛扒是許多頂級牛扒館指定品牌，品質卓越是美國牛扒的星級選手。 44 Farms黑安格斯牛以其肉味濃郁著稱。這款肉眼在咀嚼時會釋放出一種類似爆谷或堅果的甜香，這是普通牛種無法比擬的。 西冷位於牛脊背部，肉質結實有彈性，外側帶有一層標誌性的肥油邊。煎烤時油脂滲透進肉質，香氣逼人。 ... -
![44 Farms Black Angus Ground Beef]()
44 Farms Black Angus Ground Beef- Regular price
- $98.00
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- $98.00
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美國製造 來自德州最大的黑安格斯種牛場，44 Farms 堅持「全天然」飼養：不使用激素、不使用抗生素。 採用 USDA Choice 至 USDA Prime 等級牛肉 適合製作肉醬、漢堡扒等 儲存： 急凍 Made in USA Sourced from Texas's largest Black Angus cattle farm, 44 Farms insist... -
5 Days Dry Aged Thailand Hormone-Free Chicken Wings (12pcs)
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- $0.00
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5 Days Dry Aged Thailand Hormone-Free Chicken Wings (6pcs)
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- $0.00
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5 Days Dry Aged Thailand Chicken Wings (White Wine)(12pcs)
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- $0.00
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5 Days Dry Aged Thailand Chicken Wings (White Wine)(6pcs)
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- $0.00
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5 Days Dry Aged Spain Free Range Poussin (White Wine)
- Regular price
- $450.00
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- $450.00
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7 Days Dry Aged Japan Kagoshima Pork Belly
- Regular price
- $300.00
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- $300.00
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7 Days Dry Aed France Labeyrie Duck Breast
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- $0.00
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![Albo Stuffed Squids in Ink]()
Albo Stuffed Squids in Ink- Regular price
- $55.00
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- Sale price
- $55.00
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西班牙生產 厚飽滿的優質魷魚，浸泡在由墨魚汁、蕃茄、洋蔥與香料特製而成的濃郁黑醬汁中。 適合直接享用、做成 Tapas 下酒小食或配搭沙律及意粉 儲存： 常溫 Made in Spain High-quality squid is soaked in a special sauce made from squid ink, tomatoes, onions, and... -
![Albo Octopus in Olive Oil]()
Albo Octopus in Olive Oil- Regular price
- $55.00
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- Sale price
- $55.00
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西班牙生產 傳統手工製作，選用優質八爪魚和橄欖油 肉質柔軟、鮮味濃郁 適合直接享用、做成 Tapas 下酒小食或配搭沙律及意粉 儲存： 常溫 Made in Spain Made with high-quality octopus and olive oil Very tender and tasty Perfect for tapas and mixing with...
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