This item
Sliced Beef
- several thin raw beef slices
- thickness and marbling vary
- Sliced Beef names the preparation form only
Meat
Sliced Beef
Beef sliced for cooking; the source cut and tenderness must come from the label; appearance is supporting evidence only, so confirm the original label or counter sign.
Share with Helper
Choose the recipient language and share that exact page.
3 identity clues
- several thin raw beef slices
- thickness and marbling vary
- Sliced Beef names the preparation form only
Names in other languages
- 繁體中文
- 牛肉片
- English
- Sliced Beef
- Bahasa Indonesia
- Daging sapi iris
- Tagalog
- Hiniwang baka
Name in Cantonese (Jyutping): ngau4 juk6 pin2 No Cantonese voice on this device
What is it?
Sliced Beef is a Hong Kong market or food-shop term. This page keeps the locked market scope and does not infer species, cut or formula from colour or one shape.
How to identify it
several thin raw beef slices; thickness and marbling vary; Sliced Beef names the preparation form only.
Common confusion
Compare
Beef Tenderloin
- long and tapered when whole
- portions are not visually conclusive
- requires a 牛柳 label or butcher confirmation
How to identify it
Beef tenderloin is a specific cut; sliced beef may come from different cuts and cannot be reverse-identified visually.
Common Hong Kong household uses
Prepare it according to the employer’s recipe and product label, then cook it thoroughly before serving.
Choosing & preparing
Use separate boards and knives for raw meat, then wash hands and clean work surfaces; cook the centre to at least 75°C for 30 seconds.
Storage
Keep raw meat covered at 4°C or below on the lowest refrigerator shelf, separate from cooked and ready-to-eat food.
What Ma’am or Sir may say
買牛肉片，睇清楚牌仔，返嚟分開生熟處理。The employer asks for Sliced Beef, with the label checked and raw food kept separate from cooked food at home.
Useful market phrase
唔該要牛肉片，要原裝標籤或檔口牌清楚嗰款。Meaning: Sliced Beef, please, with a clear original label or stall sign.
Does the image look correct?
Last reviewed:
Sources (7)
- Hong Kong Food and Environmental Hygiene Department — Public Market Items Multilingual Booklet
- Hong Kong FEHD — Public Market Items - Cattle and Sheep
- The Chinese University of Hong Kong Humanum Research Centre — Cantonese Pronunciation Dictionary
- Hong Kong Food and Environmental Hygiene Department / Centre for Food Safety — CFS COOK REHEAT
- Hong Kong Centre for Food Safety — Prevention of Cross-contamination
- Hong Kong Centre for Food Safety — Store - Five Keys to Food Safety
- Hong Kong Centre for Food Safety — Food Safety Express 78th Issue - Stir-fried Water Spinach with Beef and Garlic