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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:9 |8 ~& J; V' r) O4 Q+ T0 W% w `& w
成太, 我想問如何挑選一塊靚既牛扒?
' E! e/ e V( `有何秘訣?8 w* f# l4 v4 J9 `
, s4 O) {: r( t8 F7 ]& jthanks in advance & _% q& n$ z" i5 G: Y* {
& E* l$ f9 K \( R" I/ S" B, y3 DI can help in this :
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" M% b9 R* H, D7 o: P6 cSteak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)5 z. t$ _% \! u
Most expensive, most tender,boneless, medium fat, medium favor.
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6 |2 Q, e$ n7 M- C( k7 n2) rib steak (with bone) and rib eye (boneless)
( T w- U. h! F2 @- @1 xHigh fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak* i* x. V% V% U9 {) z
Strong favor, boneless, medium fat, less tendor than the two above
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: o# E, U' U& ^/ F( |6 u1 k5 `4)sirloin" Q/ u2 {/ z; w/ C
Lean, tougher, cheaper: Z# h# E7 f Q) f; N/ Q
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5) T-bone7 {9 d+ T" m& l. Y
T-bone is a special cut that has the T shape bone
- |9 k4 G- r$ q% ~1 Q SUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons6 w% K* e+ J! Y& s D9 g" q6 d
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I 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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