Ready-to-eat Hanger Fillets 即食封門柳

封門柳緊貼着橫膈膜，與肝臟較接近，特點係牛肉味極為濃郁，入口滑溜香甜，口感超軟綿。切封門柳功夫極多，而且損耗極大。一條封門柳去除筋膜及多餘油脂後，淨返既肉少過6成。常修後既封門柳經肉奴大廚高溫煎過，產生梅納反應，再切成一啖既大細，翻熱即食，牛魔王至愛!

美國封門柳使用!

The hanger fillets is closely attached to the diaphragm, located near the liver. It is characterized by a rich beef flavor, a smooth and sweet taste, and an incredibly tender texture. Preparing hanger fillet requires a lot of skill, and there is significant waste involved. After removing the connective tissue and excess fat, the yield of meat is less than 60%.

Hanger fillets is seared at high temperature by Chef Meatlo, creating the Maillard reaction. It is then cut into bite-sized pieces and can be reheated for immediate consumption—perfect for beef lovers!