{"title":"US WAGYU","description":"\u003cp\u003eAmerican Wagyu is the \"hybrid elite\" of Japanese Wagyu and Black Angus. It perfectly combines the delicate marbling of Wagyu with the robust beefy flavor of Angus. It is incredibly tender and juicy, offering a rich aroma without being overly greasy. It’s the top choice for anyone seeking the perfect balance of texture and value.\u003c\/p\u003e","products":[{"product_id":"srf-gold-label-chuck-eye-log","title":"SRF Gold Label Chuck Eye Log","description":"\u003ch3 data-path-to-node=\"20\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"20\"\u003e\u003c\/b\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"23\"\u003eCondition:\u003c\/b\u003e Frozen\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4 data-path-to-node=\"18\"\u003e\u003cstrong\u003eWhat is a Chuck Eye Log?\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan\u003eThe Chuck Eye Log is located adjacent to the 5th and 6th ribs of the cattle, serving as the prime structural continuation of the traditional Ribeye. Because its flavor profile, marbling, and grain closely replicate those of the premium Ribeye at a fraction of the cost, it is celebrated in butcher circles as the \"Poor Man's Ribeye\"—a hidden gem for value-conscious connoisseurs.\u003c\/span\u003e\u003cspan\u003e\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003ch4 data-path-to-node=\"19,0,0\"\u003e\u003cb data-path-to-node=\"20\" data-index-in-node=\"0\"\u003eWhat is SRF Gold Label?\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-path-to-node=\"21,0,0\"\u003eSnake River Farms (SRF) is the pioneer of American Wagyu, crossbreeding elite Japanese Wagyu with premium American Angus. The \"Gold Label\" is their highest tier, featuring a Marbling Score (BMS) that far exceeds USDA Prime. It offers the \"best of both worlds\"—the robust beefiness of Angus and the buttery, melt-in-your-mouth fat of Japanese Wagyu.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"21,0,0\"\u003e \u003c\/p\u003e\n\u003ch4 data-path-to-node=\"22\"\u003e\u003cb data-path-to-node=\"22\" data-index-in-node=\"0\"\u003eProduct Highlights: Exceptional Tenderness \u0026amp; Rich Marbling\u003c\/b\u003e\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli data-path-to-node=\"23,0,0\"\u003e\n\u003cstrong\u003eFlavor: \u003c\/strong\u003eFeatures beautiful intramuscular fat that delivers a profound, buttery beef flavor. Upon heating, the fats render deeply into the meat, creating an intense umami profile.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-path-to-node=\"23,0,0\"\u003e\n\u003cstrong\u003eTexture: \u003c\/strong\u003eRecognized as the most tender muscle in the chuck primal. It offers a sophisticated texture that is velvety yet provides a satisfying, substantial bite.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli data-path-to-node=\"23,0,0\"\u003e\n\u003cstrong\u003eCulinary: \u003c\/strong\u003eWith its robust beef flavor and premium marbling, it is a high-value, versatile cut. It is perfectly suited for high-heat pan-searing, charcoal grilling, or as thinly sliced beef for Hot Pot and Yakiniku.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4 data-path-to-node=\"23\"\u003e\u003cstrong\u003eOur Processing Standard\u003c\/strong\u003e\u003c\/h4\u003e\n\u003cul data-path-to-node=\"24\"\u003e\n\u003cli\u003e\n\u003cp data-path-to-node=\"24,0,0\"\u003e\u003cb data-index-in-node=\"0\" data-path-to-node=\"1\"\u003eFresh Processing:\u003c\/b\u003e Freshly portioned from chilled primal cuts immediately upon arrival to ensure the meat is in best condition. Each piece is then individually vacuum-sealed and immediately frozen.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-path-to-node=\"24,2,0\"\u003e\u003ci data-path-to-node=\"24,2,0\" data-index-in-node=\"0\"\u003eNote: As each piece is hand-cut from natural primals, shapes may vary slightly.\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003ch4 data-path-to-node=\"25\"\u003e\u003cb data-path-to-node=\"25\" data-index-in-node=\"0\"\u003ePro Tip: The Secret to Maximum Tenderness\u003c\/b\u003e\u003c\/h4\u003e\n\u003col\u003e\n\u003cli\u003e\n\u003cb data-path-to-node=\"26,0,0\" data-index-in-node=\"0\"\u003eThe Rest:\u003c\/b\u003e Always allow the meat to rest for 5-10 minutes after cooking to redistribute the juices.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb data-path-to-node=\"26,1,0\" data-index-in-node=\"0\"\u003eIdentify the Grain:\u003c\/b\u003e Note that the grain of a Tri-Tip can shift directions; observe closely before slicing.\u003cbr\u003e\u003cbr\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cb data-path-to-node=\"26,2,0\" data-index-in-node=\"0\"\u003eSlice Against the Grain:\u003c\/b\u003e Ensure you \u003cb data-path-to-node=\"26,2,0\" data-index-in-node=\"36\"\u003eslice diagonally against the grain\u003c\/b\u003e. This technique breaks up the long muscle fibers, making every bite incredibly tender and succulent.\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"URBAN MEATERY","offers":[{"title":"300g+","offer_id":45302495084591,"sku":null,"price":138.0,"currency_code":"HKD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/3210\/0911\/files\/IMG-3835.heic?v=1780061500"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0750\/3210\/0911\/collections\/F401C678-990B-474D-95BE-F84CFE3B296D.jpg?v=1773553268","url":"https:\/\/urbanmeatery.com.hk\/en\/collections\/%e7%be%8e%e5%9c%8b%e5%92%8c%e7%89%9b.oembed","provider":"URBAN MEATERY","version":"1.0","type":"link"}