最後更新於5月 27, 2025
什麼是戰斧牛排？了解更多牛的部位及切法
由 Aussie Meat
戰斧牛排基本上就是經過「Frenching法式處理」的肉眼排，專門於切割時保留著至少五英寸的肋骨。Frenching 是從骨頭上切掉脂肪和肉的過程（主要是出於美觀原因）。當技巧用在戰斧牛排上，肉和脂肪從肋骨上切下，而肉眼仍然附著至少五英寸的肋骨。
它基本上是來自牛的第六和第十二肋骨之間的帶骨肉眼牛排。它被屠宰後至少留下 5 英寸（13 厘米）的肋骨。骨頭本身最長可達 20 英寸（50厘米），但通常被切割成不到 10 英寸（25厘米）。它得名的原因，是長肋骨看起來像一把斧頭，或美洲原住民的戰斧。
戰斧牛排是一種非常嫩的牛排，帶有濃郁黃油味道。動物的這一部分自然聚集了更多的肌內脂肪，形成了美麗的雪花紋——原始肋骨部位獨有的美妙大理石紋。它也是T骨牛排和上等牛排中的主要肌肉。
吃完牛排，別忘了把骨頭留著，你可以於日後用作熬製牛肉湯。
美國認證 (USDA) 特級黑安格斯戰斧牛排（1.38 公斤起）
Aussie Meat
作者
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作者
Aussie Meat is The Australian Meat Brand. We deliver Michelin Star-quality Meat, Ocean-catch Seafood, Wine and BBQ Grills across Hong Kong, 5 days per week. Owned and operated by Australians, we deliver finest quality meat which is grass fed, organic, naturally farmed, hormone and antibiotic free meat and ocean-catch seafood from Australian, New Zealand and global farmers jet fresh to your home or office. We understand the value in giving back, our Eat For Charity Program #eat4charityhk donates 5% of our profits towards HK charities.