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PECTORAL MEAT
牛胸肉

建議菜單應用

  • 鄉村炸牛排或骰子牛
  • 肉乾
  • 烤肉手撕牛肉
  • 燉肉
  • 美食
  • 客製絞肉(75%牛肩胛至25%牛胸肉)

烹調方式

  • 乾熱烹調法
Category:

Description

特式菜譜

SOUS VIDE BEEF SHORT RIBS
CLASSIC RED WINE BRAISED SHORT RIBS
BEER BRAISED SHORT RIBS

Related products

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