和牛肉以入口即化的口感而久負盛名，受人追捧，但其實純血和牛和雜交和牛在口感和香味上還有細微的差彆。同時，據澳洲和牛協會的陳寅介紹，在澳洲， 150澳元/公斤以下基本不可能吃到純血和牛肉，而和牛的各個部位也分彆要用得噹的烹飪方法，才能料理出最美味的口感。
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生活雜志：和牛哪個部位最美味？
和牛肉以入口即化的口感而久負盛名，受人追捧，但其實純血和牛和雜交和牛在口感和香味上還有細微的差彆。同時，據澳洲和牛協會的陳寅介紹，在澳洲， 150澳元/公斤以下基本不可能吃到純血和牛肉，而和牛的各個部位也分彆要用得噹的烹飪方法，才能料理出最美味的口感。
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By Helen Chen
Source: SBS
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