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發表於 2005-6-8 04:29 AM
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Originally posted by 樂壇渣Fit人 at 2005-6-7 07:49 PM:! D* H' a' `. I6 s K3 u
成太, 我想問如何挑選一塊靚既牛扒?; S) w5 |- k% a5 ^0 ^2 N# J
有何秘訣?( e) H0 Z+ q1 q8 G0 V
6 Q2 c* @# V2 |( b- L1 K8 ethanks in advance . R* U+ R& ^! k, G) j' }! Z
" B# g. l' w) h$ LI can help in this :
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Steak come in many different cuts. The price and texture and favor is different...7 K. @6 e* |& {, x4 m" {
8 [5 d2 n4 j! _1) Filet Mignons (tendorlion)
- n1 u/ a4 D) f% w8 V0 aMost expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)2 a2 p1 O( S4 F4 @" J
High fat, soft, highest favor (because of the fat). f! D# Z9 b9 a% C3 m
: q1 o- j1 X9 `/ d- q# {% W( F3)Strip\New York Steak7 j, r6 r( x0 M. g' F0 P+ i
Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin
; \# W" H' Z) A& M0 L. M+ MLean, tougher, cheaper' ~2 J. P6 w& ?5 u0 v$ o8 a
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5) T-bone# {) b" K8 }* ?- R5 l
T-bone is a special cut that has the T shape bone
: h2 E( A: B: m' t7 J( H& d) K3 p0 tUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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9 g* h& I$ m+ Z( X% M+ H+ HI personally like Filet Mognon or Rib eye the best because they are the most tender. And I perfer Rib eye over filet because of the better favor.
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Steak is best grill on open fire or special high tempature oven. |
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