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羊肉 · 部位 · 对比

羊颈 vs 羊胸

站在肉档前，这两块常被拿来掂量——这一页说清楚它们到底差在哪儿。

并排对比

羊颈羊胸

嫩度 42 50

雪花纹 55 75

鲜味 78 82

价格 28 32

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羊颈

Scrag · collier · 颈肉

活动多、结缔组织密，不给时间就便宜。长时间炖煮让胶原变成汁酱；火候急了只会柴丝。许多肉店会把羊颈卷起捆好，做锅烤。

90°C+直至能撕开

要整齐切片就选去骨颈肉；熬汤还是带骨更好。

I would appreciate being notified if you use my work outside Wikimedia. Do not copy this image illegally by ignoring the terms of the license below, as it is not in the public domain. If you would like special permission to use, license, or purchase the image please contact me to negotiate terms. More of my work can be found in my personal gallery. · CC BY-SA 3.0

羊胸

羊腩 · poitrine · 腹肋

羊的肚腩：脂瘦分层，适合填馅、卷捆、慢烤至脆。有的市场低估它，有的地方视其为核心。脂熔得干净时，丰腴不输五花，价格却更低。

先弱后强表面炸脆

只修掉松散多余脂，保留自然脂纹——那是味道。

该买哪一块

更适合羊颈 : 羊胸
炖煮羊颈92 : 84
炖汤羊颈88 : —
烘烤羊颈55 : —
低温慢烤羊胸— : 90
煎烤羊胸— : 60

其他对比

→羊颈 vs 羊肩 →羊颈 vs 羊小腿 →羊肩 vs 羊排 →羊肩 vs 羊腿 →羊排 vs 羊里脊 →羊排 vs 羊胸 →羊里脊 vs 羊腿 →羊里脊 vs 羊胸

全部部位

牛肉大分割

→牛肩肉 →肋眼 →西冷 →臀腰肉 →后腿肉 →牛胸肉 →牛小排 →牛腹肉 →牛腱 →牛脸肉 →牛尾

猪肉大分割

→猪颈肉 →梅花肉 →前腿肉 →大里脊 →小里脊 →五花肉 →后腿肉 →肘子与猪蹄

羊肉大分割

→羊颈 →羊肩 →羊排 →羊里脊 →羊腿 →羊小腿 →羊胸

整鸡分割

→鸡胸 →鸡翅 →鸡腿肉 →琵琶腿 →鸡柳 →鸡背窝肉

牛杂分割图

→牛舌 →牛心 →牛肝 →牛肚 →百叶 →皱胃 →牛小肠 →牛大肠

蓝鳍金枪鱼分割

→鱼下巴 →赤身 →大脂 →中腹 →尾腹肉

← 返回分割图

以上温度适用于整块肌肉的部位。绞肉和禽肉必须整体达到 71°C / 160°F。