傲誠餐飲服務有限公司
DR Food Service Limited
Different Parts of Wagyu
和牛的不同部位
日本和牛主要分為14個不同部位，每個部位亦可再細分不同的小部位。香港市場一般主要出售的有 肉眼 (Ribeye)、西冷(Sirloin)、肩胛(Chuck Roll)、牛前胸肉(Brisket)，如果需要到其他的部位，我們亦可以代訂到香港。
Knuckle 股肉
The knuckle is spherecally-shaped and consists primarily of lean meat. It consists of four parts: the inside knuckle muscle, slightly deep in color and tender; the knuckle main muscle that has muscle runnging into the center, is fine texture and tasty; the outside knuckle that is deep in color and slightly tough; and the tri-tip that has some marbling but is not as tender as would be expected from the appearance.
「股肉A」肉塊呈球狀，是整體瘦肉較多的部位。可以分割為肉色略深、肉質鬆軟的「股肉B」;中間有筋肉，但是紋理細緻鬆軟，風味獨特的「股肉C」;肉色深、肉質略硬的「股肉D」;脂肪較為交雜，但是不像看上去那麼鬆軟的「三角肉」等4個部分。
D Rump 上後腰脊肉
The D Rump can be divided into the sirloin butt that runs into the sirloin and the top sirloin cap that runs into the gooseneck round. The D Rump has a very attractive color, is lean, finely-textured and is characterized by the proportionate fat and tender quality. The top sirloin cap has a deep color and a strong flavor however it is important to pay attention to the direction of muscle fiber when cutting it for retail.
「上後腰脊肉」可以分割為連接西冷的「上後腰脊肉」和連接「下後腿肉」的「上後腰脊蓋肉」。「上後腰脊肉」整體肉色較好，雖然是瘦肉但卻有紋理細緻、有適度的脂肪的特徵。「上後腰脊蓋肉」是肉色較深味道濃郁的部位，但是在製成產品時要注意筋肉纖維的方向，這一點很重要。
Top-Round 上後腿肉
The top-round consists of a large block with a proportionately large amount of lean meat. It has a cover of fat however very little underneath. Meat quality can vary from the outside, towards the gooseneck round the meat contains proportionately more fat, however has a rough texture with slightly tough meat. On the other hand, meat towards the knuckle is characteristically tender.
「上後腿肉」整體肉塊較大，是瘦肉較多的部分，表面帶有脂肪，但是內側幾乎沒有脂肪。「上後腿肉」和「下後腿肉」側和「股肉」側的肉質不同，「下後腿肉」側脂肪容易交雜，但是紋理較粗，肉質較硬。相反，「股肉」側具有比較柔軟的特質。
Gooseneck Round 下後腿肉
The gooseneck round is the lean, well-muscled part of the round. The meat generally has a rough texture and is relatively tough. The gooseneck round is divided into three parts: eye of round, a cut that is paler in color and more elastic than other parts; the heel, a cut prepared for sale after removal of the M. flexor digitorum superficialis located in the center; and the outside round (gooseneck round) that is commonly used for stewing.
「下後腿肉」在「牛腿」中也是經常運動的部分，是瘦肉比較多的部分。具有整體紋理較粗，肉質較硬的特徵。並且，還可以和其他部分肉色比較淺，富有彈性的「後腿肉眼」、分割中央的「後腿腱子心」之後製成商品的「後腿腱子心」、燉煮料理中常用的「外側後腿肉」等三部分。
Short Plate 牛腩排
The short plate is the bottom half of the short plate located at the belly. The meat, similar to the 2 Rib short rib, has a rough texture however is characterized by its rich flavor. The short plate includes a cut known as the flank steak with a proportionate distribution of lean mear and fat.
將位於牛腹部的「胸腹肉」從正中央分割為2部分，下面部分即為「牛腩排」，和「牛仔骨」一樣，其特徵是紋理較粗，但是味道濃厚。「牛腩排」中有叫做「腹脇肉」的瘦肉和脂肪適度交雜的部分。
2 Rib Short Rib 牛仔骨
The 2 Rib short Rib is the upper half of the short plate located at the belly. The short plate is well-muscled making the 2 Rib short rib fibrous with a proportionally large amount of connective tissue. The meat has a rough texture however the lean meat and fat are proportionally mixed given it a rich taste and flavor. The 2 Rib short rib is also made up of a cut known as the flap meat that has a large proportion of lean meat that is well marbled.
將牛腹部的「胸腹肉」徙正中央分割為2份，上面部分即為「牛仔骨」。「胸腹肉」是經常運動的部分，「牛仔骨」也有很多纖維和膜，是紋理較粗的肉質。但是，瘦肉和脂肪適度配合，咀嚼口感、味道濃厚風吁獨特。另外，「牛仔骨」中有瘦肉較多，脂肪適度交雜的叫做「貝肉」的部位。
Sirloin 西冷
The sirloin, similar to the fillet is considered a high-quality cut and is located behind the ribloin. Its meat is finely textured and tender. It holds it shape well and it is possible to obtain identically sized cuts making it ideal for steak.
「肉眼」後面連接的部分，紋理細緻鬆軟，是和「牛柳」同等的高級部位。形狀觀，可以切出大小整齊的塊，因此一般被用作牛扒的材料。
Fillet 牛柳
The fillet is located on the inside if the loin, contains practically no muscle and is characterized by its fine texture, tenderness and low fat content. It accounts for only 2% of the entire dressed carcass and it is a luxury item making it the most expensive cut of beef available. Care needs to be taken as the color of the meat degrades rapidly.
「牛柳」位於「脊肉」的內側，是幾乎不運動的肌肉，因此具有肉質特別細緻鬆軟，脂肪較少的特徵。1整個肘子只能產出2%左右，是最受一歡迎也是最貴的部位。它變色較快，要特別注意一點。
Shank 腱肉
The shnk include the shin and the shank. The shin is well-muscled and consists primarity of lean meat. Generally it is prepaed for ground or chopped meat. The shin can be divided into the shin body and the Fillet Mignon. The shank is also well-muscled and the meat lean.
「腱肉」有前腿的「前腱肉」和後腿部位的「後腱肉」。「前腱肉」是經常運動的部分，所以筋較多，是瘦肉。一般情況下可以用作絞肉或者切塊肉。另外，「前腱肉」可以分為「腱肉主體」和「C」。「後腱肉」是經常運動的部分，因此筋較多，是瘦肉。
Brisket 牛前胸肉
The brisket refers to the chest re of the cow and is made up of cut with very different meat qualities including fatty and tough pectoral meat, part of the brisket located under the rib, brisket (pectoral meat) that is lean and tender, and chuck short rib (chuck rib) that has more flavor, marbling and a good appearance.
「牛前胸肉」相當於牛的胸，由脂肪比例非常高、肉質較硬的「牛前胸肉尖」以及肋骨下部分「牛前胸(身體側)」、瘦肉多肉質鬆軟的「牛前胸肉(PECTOL)」、脂肪容易交雜而風味厹特外形美觀的「肩胛小排(無骨牛小排)」等肉質完全不同的部位集合在一起。
Chuck Tender 肩胛里脊
The chuck tender is rare because only 2kg can be obtained from each animal. This is the part of the forequarter running from the forequarter to the shoulder clod however the meat is similar to round. The chuck tender is well marbled with a subtle, sweet taste that grows stronger the more it is chewed.
「肩胛里脊」是每頭牛只有2千克的不可夕得部位。是從「上肩胛肉塊」到「肩胛肉塊」的部位，雖然宅是「肩胛里脊」的一部分，但是比較接近腿部的肉。內側有細緻的霜降肉，味道爽口略帶甜味，越嚼越有味道。
Neck 牛脖(頸)
The neck meat comes from the portion of the neck that is well-muscled. The meat is tough, rough--textured, and lean. The meat is also comprised of a large portion of muscle tissue making it ideal for stewing. It can also be combined with other cuts for BBQ cuts and slices for stewing.
「牛脖」部位是經常運動的脖子部分，肉質紋理粗且硬，是瘦肉比較多的部分。另外，由於含筋比較多，因此最適合用於燉煮料理。和其他部分混合，不管是做成絞肉或是細切都是非常美味的部分。
Shoulder Clod 上肩胛
The shoulder clod is a well-muscled area with a large proportion of muscle and muscle tissue and is made up of both tough and tender meat. The meat typically has a deep color and a strong favor. It can be divided into cuts for sukiyaki, barbecuing and steak etc.
「上肩胛」部位集中了整體上經常運動的肌肉，筋和筋膜比較多，肉質硬的部分和軟的部分交雜在一起。整體上看具有肉色較深，香味較濃的特徵。如果切成細條，不僅可以用於牛肉鍋，還可以用來做燒肉、牛扒等。
Chuck Roll 牛肩胛
The chuck roll is the forequarter portion that is cut between the 6th and 7th rib perpendicular to the dorsal line excluding the shoulder clod and the brisket. It is divided into the chuck and the neck. The Chuck Roll can be well-marbled and the meat is tender and tasty making it perfect for sukiyaki and barbecuing.
牛肩胛是在第6-第7根肋骨之間，沿著背脊垂直切下的「上肩胛肉塊」部分，除去「肩胛肉塊」、「牛前胸肉」之後，區分為「肩胛肉條」及「牛脖」。「肩胛肉條」是脂肪較易分佈的部位，肉質柔嫩、風味極佳，適合用在牛肉錮及燒肉上。