1F 裕賀牛市集
2F 裕賀牛肉學校
製程映像區
機具展示
在製程映像區內我們展示了裕賀以前所使用的機具，這些器具陪伴了裕賀數十載的歲月，為我們切割了數百萬噸的牛肉。即使現在因過於老舊而退役，我們依然將這些具有歷史意義的機具展示出來，以表時代交替。
全牛教室
愛吃牛肉，要懂得挑好牛肉； 愛煮牛肉，要懂得選合適的牛肉。我們教授專業的牛肉知識及技術，這裡有專業的牛肉老師，有豐富的牛肉資訊，有最多的牛肉部位、最完整的牛肉等級可以挑選。
裕賀牛肉學校是【牛肉老饕】、【試牛一族】、【餐飲名廚】、【餐廳創客】、【餐飲學生】 看牛肉、學牛肉、嚐牛肉的好地方！
講師陣容
裕賀牛𤛭工廠／侍肉師 Mr. 洪證富
香港國際美食大賽／雙人探戈銅牌 Mr. 謝翔羽
裕賀食品／近20年牛肉產銷經驗 Mr.余立宗
裕賀牛𤛭工廠／侍肉師 Mr. 王郁翔
牛肉部位介紹
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Ribeye steak
沙朗牛
專業名稱為肋眼。屬於高檔牛肉之一。油脂豐富，肉質軟嫩又帶有一絲嚼勁，且富含大理石紋油花。咬下去的瞬間，油脂便入口即化、肉汁散布口中，是最具層次的部位。
Short rib
牛小排
屬於肋脊部，又分成帶骨脊去骨。帶骨：限制較多，含有豐富的霜降紋路，瘦肉厚實柔嫩多汁，骨與精肉之間咬合的筋膜柔嫩且美味，為最好的炭烤食材。去骨：變化性大，其富含油花紋路如霜降，肉質細緻，鮮嫩多汁的肉質是最好的美味牛排。
Chuck eye roll
板腱肉
屬於肩胛部，富含大理石紋油花，顏色較淡，肉柔嫩，纖維組織較細，形狀和紋理也相當一致。唯一的缺點為肉中間帶一條筋，通常會修筋膜做點微處理，讓口感變更好。
New york steak
紐約克
紐約克為肋眼延伸之部位，屬於高檔牛肉之一。肉質均一、柔嫩，有良好的脂肪紋路，其脂肪風味十足且融點低，脂肪與瘦肉比例平衡良好。因帶筋，口感較有韌性，深受外國人喜愛。
Top blade steak
翼板肉
屬於肩胛部，口感相對莎朗、菲力等等來說較粗糙。特點為整體有均一脂肪紋路。肉本身味道較淡，因此常佐以調味料或其他香料以增添風味。
Chuck eye roll
梅花肉
梅花肉是由沙朗心、翼板、下肩胛等三個部位組成的，因此他的肌理非常複雜，很難順著肌理下刀。基本上梅花算是三塊肉組合而成的，肉質偏硬。這幾種特色加起來讓梅花本身紋路錯綜複雜，因此無法完全照著紋路逆紋切片。
Tenderloin steak
菲力
取自牛隻腰內肉，其形狀如同棒球棍般頭寬尾窄，屬於高檔牛肉之一。為整隻牛肉質最軟嫩的部位，幾乎沒有油脂，咬起來入口即化。適合長輩或女子。
Plate
胸腹肉
屬於牛腹部，另稱牛五花(牛培根)。因腹部為一隻牛運動量少的部位，油花非常豐富，有良好之柔嫩度，肉有甜味，僅次於去骨牛小排之上等KARUBI素材。
T-bone
丁骨
前腰脊部縱切，因帶有Ｔ字型骨頭類似丁字而得名，兩邊分別是分菲力牛排及紐約客牛排，丁骨牛排指靠前方部為菲力較小的區塊。這兩塊部位的性質差異大，菲力牛排屬於精瘦鮮嫩，而紐約客則具嚼勁及油花，丁骨牛排恰好同時滿足兩種需求。
牛肉的十萬個為什麼
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牧場環境朔源
畜牧小知識
現在社會多數人早已距離畜牧產業遙遠，很多相關知識甚至連教科書上都很難看到了。
我們來探討一些畜牧小知識吧！
從牧場到餐桌的第一步
美國
United States of America
美國牛屬於圈養，從小就限制牛隻運動，目的是不讓牛隻自由行動，使牛肉充滿脂肪，油花分布才能均勻， 口感因而變得肥美好吃，造就美國牛肉所獨有之特質。
澳洲
Australia
澳洲牛可分穀飼牛和草飼牛，因脂肪含量之不同，各類牛肉呈現不同風味，由於在飼養上有控制，加上大量運動，因此肉質精瘦幾乎沒有什麼脂肪，十分健康。
紐西蘭
New Zealand
紐西蘭牛群在廣闊的草地上自由自在地活動、進食，不必擠在窄小的牛棚中度日，既能減少牛隻感染疾病的機率，也比一般圈養牛更健康快樂，因此紐西蘭牛隻較其他產地的更為天然、健康。
日本
Japan
和牛是對於日本本土飼養的食用肉牛的統稱，由於和牛的血統及飼養方式與其他國家品種的牛隻有別，形成和牛獨特的味道與質感另和牛的價格比其他牛隻高。而"澳洲和牛"就是"日本牛隻"但是在"澳洲"飼養，其中比要大的差是"澳洲和牛"主要是"日本和牛"跟"安格斯牛"的混種；但是完全遵循日本和牛的飼養方式去飼養。
加拿大
Canada
加拿大是世界上最大的穀物生產國之一，故牛隻都食用穀物長大，四季分明冬天寒冷夏天短暫春季秋季極短，寒冷相對來說牛隻不容易生病，為生產優質牛肉提供了非常有利的生長環境。
台灣進口牛肉產地
牛肉小當家
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裕賀 小故事大事紀
品牌故事
一切都要從西元1959年說起，當年洪宗奇先生創立了裕榮企業，從事冷凍製冰，與日本三菱公司合作亦兼任海鮮、農產品、豬肉外銷產業。
某次，因緣際會下透過親戚任職於經濟部物資局的房東口中，得知牛肉滯銷一事，在當時牛肉還是由物資局統應引進販賣，便希望洪董事長為此事出一臂之力。於是洪先生自此開始與物資局合作，慢慢接觸到牛肉進出口的領域。
西元1972年洪董事長成立裕台冷凍食品股份有限公司，隔年台灣便開放牛肉進口。在牛肉貿易不易的年代，裕台成了台灣第一家市面上進口冷凍牛肉的商家。
頂級的好牛肉在裕賀
裕賀的獨家技術？選擇美國牛肉的原因？如何評估肉品等級？一籮筐獨家都在這裡！
裕賀自成立以來，近60年光陰始終貫徹著「安全第一、品質優先、誠信交易、服務熱誠」的核心理念，讓每位消費者品嘗美味的牛肉一直是我們所致力追求的願景。
今後裕賀仍會持續引進優良的牛肉，透過「好來源、好用心、好專業」，期許成為台灣牛肉的築地市場、品牛絕佳選擇。
