Skip to content
不錯，味道好。有數粒比較有靱。但大致真的好，會再訂貨
送貨快 價格便宜 用sf 送凍貨好安心 推薦
但在送貨前欲加單卻不行！可參考HKTV mall , 下單後與發貨合理距離內可加單一起運送
新樂大型批發OUTLET
US Beef Neck Steak 1.5cm｜Certified Angus Beef｜Rich Meaty｜High Protein｜Pan Fry & BBQ
US Beef Neck Steak 1.5cm｜Certified Angus Beef｜Rich Meaty｜High Protein｜Pan Fry & BBQ
Regular price
$149.90
Regular price
$169.99
Sale price
$149.90
Unit price
per
Shipping calculated at checkout.
Couldn't load pickup availability
US Beef Neck Steak｜Certified Angus Beef｜Rich Meaty｜High Protein｜Pan Fry & BBQ
US Beef Neck Steak selects the beef neck cut, with rich meat flavour and natural fat distribution, featuring more obvious beef fibre and connective tissue texture. It is an affordable steak choice with prominent meat aroma and a chewier texture. Compared to premium tender cuts like Ribeye and Beef Fillet, the texture of the Beef Neck Steak is firmer, but the beef flavour is more direct, suitable for guests who like rich beef aroma, a strong texture and a chewy steak.
This product is suitable for pan frying, grilling, griddle, air frying, stir-frying strips, steak rice, black pepper beef strips and daily high-protein meals. It is recommended to slice or cut into strips against the grain after cooking for a more tender mouthfeel. It can also be seasoned with black pepper sauce, garlic butter sauce, onion sauce, Japanese Yakiniku sauce or Korean sauce to make a home steak meal, a fitness meal or a bento.
Product Information
| Item | Contents |
|---|---|
| Product Name | US Beef Neck Steak |
| English Reference Name | USA Beef Chuck Neck Steak / Beef Neck Steak |
| Beef Category | US Beef |
| Certified Reference | Certified Angus Beef |
| Cut | Neck / Neck Cuts |
| Product Type | Frozen Raw Beef Steak |
| Packaging | Tray Frozen Pack |
| Texture | Rich Meat Flavor, Firm Texture, Chewy |
| Cooking Methods | Pan-fry, BBQ, Air Fry, Sear, Stir-fry Strips, Steak Rice |
| Serving Suggestions | Must be heated and cooked thoroughly before consumption |
Product Features
| Key Selling Points | Description |
|---|---|
| US Beef | Strong beef flavour, suitable for guests who enjoy American steak style |
| Neck Cuts | Stronger meat flavour, more visible fibre, chewier texture |
| High-protein ingredient | Suitable for fitness, muscle building, and daily protein supplementation |
| Natural fat distribution | Natural fat and connective tissue texture, beef aroma is more pronounced after searing |
| Suitable for pan-frying and BBQ | Can be cooked in a frying pan, griddle, barbecue or air fryer |
| Good value | Suitable for guests who want to enjoy a large portion of steak at a more affordable price |
| Versatile Steak | Can be pan-fried whole, stir-fried in strips, sliced with rice or made into bento |
Texture and flavour description
| Item | Description |
|---|---|
| Meat flavour | Rich beef flavour, prominent meat aroma |
| Texture | Firmer, chewy, not melt-in-the-mouth or very tender |
| Fat content | Natural fat and connective tissue texture, stronger flavour after searing |
| Marbling | Neck Cuts have more visible grain, slicing against the grain is recommended |
| Suitable for guests | Guests who like rich beef flavour, strong texture, and chewy steak |
| Recommended ways to eat | Sear and cut into strips, serve with rice, salad, potato wedges, or vegetables |
Suitable for people and occasions
| People / Occasions | Reason for recommendation |
|---|---|
| Fitness enthusiasts | Beef is rich in protein, suitable as a source of meat for main meals |
| Muscle building enthusiasts | High protein, substantial, suitable as a muscle-building meal with rice or sweet potato |
| Family Dinner | Can be quickly pan-fried, served with rice, pasta, mash or salad |
| BBQ gathering | Strong meat flavour, aroma is prominent after BBQ |
| Work lunch box | Slice into strips after pan-frying, serve with rice and vegetables, convenient for packed lunch |
| Beginners at cooking steak | Can be pan-fried, sliced into strips or sliced, not necessarily served whole |
| People who like chewy steak | Neck Cuts have a more substantial texture, more obvious chewiness |
| People who want to buy high value-for-money steak | Compared to premium tender cuts, Neck Cuts are more suitable for daily large-scale consumption |
Suggested cooking method: Pan-fried Neck Steak
| Steps | Method |
|---|---|
| 1. Thaw in fridge | Place in the fridge chiller compartment to thaw naturally before eating |
| 2. Bring to room temperature | Remove before cooking and leave at room temperature for about 10–15 minutes |
| 3. Pat dry | Pat the surface dry with kitchen paper to help achieve a crispy sear |
| 4. Simple seasoning | Add sea salt, black pepper, garlic powder or a little olive oil |
| 5. Pan-fry over medium-high heat | Heat the pan, add oil, and fry on both sides until coloured |
| 6. Avoid overcooking | Pan-frying for too long will make the texture harder, controlling the time is recommended |
| 7. Rest | Rest for approximately 3–5 minutes after frying to allow the juices to stabilise |
| 8. Slice against the grain | Slice or cut into strips against the grain for a more tender texture |
Techniques for better texture
| Tips | Description |
|---|---|
| Thaw completely before cooking | Cooking directly from frozen will cause uneven heating, resulting in a dry exterior and hard interior |
| Pat the surface dry | Too much surface moisture will affect the caramelisation effect |
| Can be lightly pounded first | Can be lightly pounded with a meat mallet before cooking to make the fibre easier to chew |
| Can be marinated first | Marinate with onion juice, garlic powder, black pepper, a little oil or Japanese yakitori sauce to improve texture |
| Avoid overcooking | Neck Cuts are naturally chewy, overcooking will make them tougher |
| Rest after frying | Allows juices to redistribute, preventing excessive loss when cutting |
| Slice against the grain | Important for Neck Cuts, can reduce chewing resistance |
| Stir-fry Strips | If worried that the whole piece is too hard, you can cut into strips and stir-fry with black pepper sauce or onion |
Cooking method suggestions
| Method | Suggested Method |
|---|---|
| Pan-seared steak | Pat dry after thawing, season with sea salt and black pepper, pan-fry over medium-high heat |
| Grilling | Brush surface with oil, grill quickly until cooked, avoid overheating |
| Air Fry | Lightly brush surface with oil, air fry at around 180°C, flip halfway through |
| Black pepper beef strips | Stir-fry quickly with onion, bell pepper and black pepper sauce after cutting into strips |
| Steak Rice | Slice against the grain after cooking, serve with white rice, fried egg and onion sauce |
| Korean BBQ Style | Slice thinly or cut into strips, stir-fry quickly with Korean sauce, serve with lettuce wraps |
| Japanese Beef Bowl | Slice and serve with onion and Japanese sauce to make beef rice |
| Fitness meals | Pan-fry simply, serve with brown rice, broccoli, sweet potato or salad |
Suggested pairings
| Category | Recommended Pairings |
|---|---|
| Basic Seasoning | Sea salt, black pepper, garlic powder, onion powder, rosemary, thyme |
| Sauces | Black pepper sauce, garlic butter sauce, onion sauce, Japanese BBQ sauce, Korean chilli sauce |
| Staples | White rice, brown rice, sweet potato, mashed potatoes, pasta, garlic bread |
| Vegetables | Broccoli, asparagus, mushrooms, onion, bell peppers, cherry tomatoes, salad greens |
| Fitness Meal Combo | Neck Steak + Brown Rice + Broccoli + Egg |
| Low Carb Combo | Neck Steak + Salad Greens + Avocado + Fried Egg |
| Family Meal Combo | Neck Steak + White Rice + Stir-fried Vegetables + Soup |
| BBQ pairing | Neck Steak + Roasted Corn + Salad + Sweet Potato Wedges |
Estimated Nutritional Information
The following nutritional data is estimated based on general US Neck Steak / Neck Cut steak. Actual values may vary depending on the fat ratio of the beef, degree of trimming, batch, thawing state and cooking method. This data is for reference only.
Estimated Nutrition per 100g | Common Hong Kong Nutrition Label Format
| Nutritional Information | Per 100g |
|---|---|
| Energy | Approx 890 kJ / 213 kcal |
| Protein | Approx. 20.0g |
| Total Fat | Approx 14.5g |
| Saturated Fat | Approx 5.8g |
| Trans Fat | Approx 0.4g |
| Carbohydrates | 0g |
| Sugars | 0g |
| Sodium | Approx 65mg |
Reference Serving Size
| Serving size | Energy | Protein | Total Fat |
|---|---|---|---|
| Approx. 100g | Approx 890 kJ / 213 kcal | Approx. 20.0g | Approx 14.5g |
| Approx. 150g | Approx 1,335 kJ / 320 kcal | Approx. 30.0g | Approx 21.8g |
| Approx. 200g | Approx 1,780 kJ / 426 kcal | Approx. 40.0g | Approx 29.0g |
| Approx. 250g | Approx 2,225 kJ / 533 kcal | Approx. 50.0g | Approx 36.3g |
| Approx. 300g | Approx 2,670 kJ / 639 kcal | Approx. 60.0g | Approx 43.5g |
Storage Instructions
| Item | Recommendation |
|---|---|
| Frozen storage | Please store at -18°C or below |
| Thawing method | Recommended to thaw naturally in the refrigerator chiller compartment |
| Quick thawing | Can be thawed in cold water after placing in a sealed bag with the packaging |
| After thawing | Please cook and consume as soon as possible |
| Precautions | Long-term thawing at room temperature is not recommended, and repeated freezing is not recommended |
| After opening | Please cook on the same day after opening, long-term storage is not recommended |
Food safety tips
| Notes | Description |
|---|---|
| Must be heated | This product is frozen raw beef and must be cooked thoroughly before consumption |
| Raw and cooked separation | Please use different cutting boards, knives, and tableware for raw meat and cooked food |
| Thaw completely | Recommended to cook after completely thawing for more even heating |
| Avoid cross-contamination | Please clean hands, knives, cutting boards, and work surfaces after handling raw beef |
| Special groups | Pregnant women, children, the elderly, and people with weaker immunity are advised to eat steak that is fully cooked |
| Post-thaw handling | Please cook as soon as possible after thawing, refreezing is not recommended |
FAQ
| Question | Answer |
|---|---|
| What cut is this? | This is a US Neck Steak, a cut near the neck, with a rich beef flavour and a slightly chewy texture. |
| Is this steak tender? | This is not a tender steak; the texture will be firmer and more chewy, suitable for those who enjoy the chewiness of beef. |
| Why is the texture firmer? | The neck steak cut has more visible grain and connective tissue, so the texture will be chewier than cuts like fillet or ribeye. |
| How should I cook it to taste good? | Thaw completely, pat the surface dry, pan-fry quickly, do not overcook, and rest before slicing against the grain. |
| Is it suitable for fitness enthusiasts? | Suitable. This product is rich in protein, suitable for muscle building, high-protein diets and daily meals. |
| Can it be air-fried? | Yes. It is recommended to thaw completely and pat the surface dry, brush with a little oil, air fry, and flip halfway through. |
| Can I grill it? | Suitable. The neck steak has a rich beef flavour and a distinct aroma after grilling, but it is recommended not to grill for too long. |
| Can it be sliced and stir-fried? | Yes. Sliced and stir-fried quickly with onion, bell peppers and black pepper sauce will be easier to eat than eating it whole. |
| Can it be used for hot pot? | Not really recommended for hot pot as a whole piece. If you want to use it for hot pot, you can slice it thinly or cut it into strips. |
| Can it be refrozen after thawing? | Not recommended. Repeated freezing will affect the meat quality and food safety. |
One-sentence selling point
US Neck Steak is rich in beef flavour, has a firm texture, is high in protein and substantial, suitable for pan-frying, grilling, stir-frying strips, steak rice and daily high-protein meals.
Delivery Information
Delivery Information
Free frozen delivery to your door on orders of HK$300 or more.
Cash on Delivery
Cash on Delivery
SF Express collects payment on delivery. The HK$30 cash-on-delivery service fee is waived.
Payment methods include cash, AlipayHK, WeChat Pay HK, UnionPay QR code, the UnionPay app, BoC Pay, PayMe and Octopus.
