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美國牛肉跨界台灣六道經典小吃 今日上市
匠心料理呈現「和尚頭」美味 滿足在地味蕾新選擇

為滿足台灣熱愛美國牛肉的消費者,「美國肉類出口協會」值此季節轉換之際,推出新部位肉「和尚頭」,即後腿股肉Sirloin tip (knuckle),希望大家能以經濟實惠的價格享受美牛優質的美味。

為滿足台灣熱愛美國牛肉的消費者,「美國肉類出口協會」值此季節轉換之際,推出新部位肉「和尚頭」,即後腿股肉Sirloin tip (knuckle),希望大家能以經濟實惠的價格享受美牛優質的美味。今年美國牛肉價格平均上漲3到4成以上,每個牛肉品項漲幅不一,對消費市場形成一定的衝擊,為提供消費者及進口商、零售通路、餐廳等相關業者多樣化及美味的肉品消費選擇,特地在台北晶華酒店,推出美牛新品「和尚頭」,並委請台北晶華酒店主廚料理六道台灣經典在地小吃。

經濟實惠和尚頭 滿足台灣人的味蕾

「和尚頭」部位為後腿股肉Sirloin tip (knuckle) 因外型渾圓光滑,使得台灣人將其命名為和尚頭,顧名思義,此部位來自後腿部大分切塊,位於後腿內側前端,和尚頭是一塊經濟實惠且適合多樣料理的好夥伴,常被用來製作成燻烤牛肉,以燉煮方式料理效果極佳,也可以切成牛排或用來製做絞肉。

美國在台協會農業組 組長Erich Kuss 王睿珂美國在台協會農業貿易辦事組 總監Emily Scott 史安莉等長官與美國肉協處長 吳秋衡台北晶華酒店集團董事長 潘思亮,共同發表以和尚頭為主角推出六道精緻台灣小吃料理,其發想原點來自於先民渡海來臺早期不吃牛,情感上因牛是幫人犁田作工,而捨不得吃,因此台灣小吃裡除了牛肉麵、紅燒牛肉、骰子牛之外,較難想像以牛肉為元素的其他小吃,因此美國肉協特別以台灣小吃出發,運用和尚頭肉質上纖維較細、較柔軟及易於調味的特性發展出六道經典台灣小吃,推薦大家品嚐在地創新的好滋味。

晶華五星主廚匠心料理 昇華六道台灣小吃經典

以「和尚頭」美國後腿股肉為主角的六道小吃分別是:

  • 美國後腿股肉牛肉圓:台灣肉圓結合美國牛肉,外Q內嫰,保有台式肉圓的精髓及美國「和尚頭」的絕佳口感,適合全家大小一起品嚐。
  • 美國後腿股肉牛肉羹:閩南傳統小吃,肉羹勾芡滑嫰,結合「和尚頭」爽口肉質,風味獨俱。
  • 美國後腿股肉牛肉酥麵:大家都不陌生的美食排骨酥以鮮甜的美國牛肉部位「和尚頭」來料理,口感保有傳統排骨酥的風味,完美呈現出這道小吃自身的特殊魅力。
  • 美國後腿股肉胡椒餅:1980年代開始在台灣風行,早期稱為「福州餅」諧音「胡椒餅」,經過台北晶華主廚的料理,口感酥脆,又入口即化,以美國「和尚頭」呈現,讓人驚艷,相信如果在市面販售,也能造成流行。
  • 美國後腿股肉牛肉煎:早期為就地取材的美食,在變換主角蚵仔之後,展現美國牛肉「和尚頭」的新風貌,色香味更勝傳統蚵仔煎,且富有嚼勁。
  • 美國冷滷後腿股肉:適合宵夜或當成下酒菜的冷滷小吃,運用美國牛肉「和尚頭」肉片滷製,入口鮮嫰多汁,也是居家良品。

2020疫情席捲全球 美國牛肉市場看淡不淡

美國牛肉的價格主要受到三大因素影響,首先是全球需求大增,自從美國疫情解封後,美國國內肉品需求旺盛,同時中國和韓國的需求量也增長許多,其次受到美國近幾年的環境及氣候乾旱的問題,穀物飼料價格也跟著漲價,最後再加上海運、空運價格及屠宰廠勞動力短缺等市場變動因素,導致牛肉價格整體飛漲。

台灣的美國牛肉市場在2020年的進口量的確受到疫情影響,但整體的進口量仍與2019年相較持平,其中原因在於冷凍牛肉進口量減少10%,但冷藏牛肉進口量則增加19%,台灣市場所進口的美國牛肉整體質量提升。新鮮冷藏牛肉因肉較多汁且具鮮甜風味,持續受到各界愛用,目前的美國冷藏牛肉總進口量跟去年相比,截至8月份,較去年同期成長了19%。

據進口資料顯示,最受台灣人喜愛的美國牛肉Top10品項,分別為

  1. Chuck roll (下肩胛肉)
  2. Top blade muscle (板腱)
  3. Chuck flap (翼板肉)
  4. Chuck short ribs (肩胛小排)
  5. Heel muscle (腱子心)
  6. Ribeye (肋眼)
  7. Short ribs (牛小排)
  8. Tenderloin (菲力)
  9. Rib fingers (牛肋條)
  10. Short plate (胸腹肉)
  • 新品(和尚頭)介紹

商品規格說明:

後腿股肉Sirloin tip (knuckle) 因外型渾圓光滑,使得台灣人將其命名為「和尚頭」。取自大分切牛後腿股骨(Femur)腹側,從上(內側)後腿肉Top (inside) round和下後腿肉(鵝頸) bottom round (gooseneck)的自然接縫處切離而得。所有的骨頭和軟骨均應切除。其膝蓋骨(Patella)和周圍的硬質結締組織應予以切除。顧名思義,此部位來自後腿部大分切塊,位於後腿內側前端。它是一塊經濟實惠且適合多樣料理的好夥伴,常被用來製作成燻烤牛肉,以燉煮方式料理效果非常好,也可以切成牛排或用來製做絞肉。

商品肉質特徵:

1. 與上後腿肉(top round)相比,纖維較細、較柔軟,所以適用於烤肉以及牛排。

2. 可用切片機分切成薄片商品,或以刀具分切成小塊以製作成季節性需求的商品。

3. 易於調味,適合製作成調味商品

零售商品化重點:

1. 去皮脂後腿股肉(和尚頭):精瘦的去骨後腿肉,具高價值且適合用於烘烤牛肉或製作成牛肉薄片。

2. 後腿股肉牛排:這塊去骨的瘦肉可製作成烤肉串、燉牛肉、骰子牛。

3. 後腿股肉心:非常適合製做一頓簡單的家庭料理,將這塊瘦肉烤熟並切薄片即可食用。

4. 後腿股肉心牛排:這塊去骨且相當柔嫩的瘦肉具高價值,在炙燒前先醃漬可讓人品嚐到更好的牛肉風味。

餐飲商品化重點:

1. 最適於1片大小或1/2片縱向對切的燻烤牛肉

2. 分割以三等份為基準,股心肉用為燻烤牛肉、塔塔基、牛排等;外股肉用為炸牛排、烤肉等;側肉塊用為咖哩、紅燒等。

3. 可用於零售及不同調理食品之組合,衡量作業性及商品管理做多樣性變化,如刷刷鍋薄片等。

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