Meat

Ngau Naam (HK Beef Flank)

A Hong Kong market-cut name that FEHD maps to Beef flank. It is not asserted as one universal Western anatomical cut.

What is it?

Ngau Naam is a Hong Kong butcher-counter category. This guide keeps 牛腩 / Ngau Naam and does not force it into one universal Western brisket anatomy.

A piece may show muscle, connective tissue and fat layers, but appearance cannot prove the cut. Confirm the original label or ask the butcher.

Ngau Naam is a Hong Kong market-cut name. Another beef chunk is not Ngau Naam merely because it has fat or connective tissue.

An FEHD example recipe braises Beef flank over low heat. Follow the selected recipe for method, time and seasoning.

Keep raw beef separate from cooked food, use a separate board and knife, cut as required and cook thoroughly.

Cover and refrigerate at 4°C or below beneath cooked food. Freeze if it will not be cooked soon and thaw under cold control.

Do not identify Ngau Naam only from fat or connective tissue. Read the label or ask the butcher.

買一斤牛腩，切件用嚟炆。

The employer wants one catty of Ngau Naam cut into pieces for braising.

唔該要一斤牛腩，幫我切炆肉件。

2026-08-24