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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:* {( W% e5 x( ?
成太, 我想問如何挑選一塊靚既牛扒?: D: S: |! x" M4 z' w2 _
有何秘訣?/ m, f: f: \7 A$ N
1 g, A! ~8 x; L6 D1 [, ?thanks in advance / e# O4 m0 B2 u& P
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I can help in this :
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Steak come in many different cuts. The price and texture and favor is different...% Y i0 F+ ~. N
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1) Filet Mignons (tendorlion)
# u5 M4 _) O3 s* Y; _! XMost expensive, most tender,boneless, medium fat, medium favor./ U' j1 \0 _3 Z6 q5 V
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2) rib steak (with bone) and rib eye (boneless)
+ J* @3 I( a! R1 _! {High fat, soft, highest favor (because of the fat)5 }6 k# c( d' i) C& \
! y0 u: f/ w, I# z8 R3)Strip\New York Steak
& @& d y. V" P6 W$ c& }Strong favor, boneless, medium fat, less tendor than the two above
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7 E1 h5 Y. Q: k0 V+ W0 {6 S4)sirloin3 W& O- X. k; _& U2 r+ F5 N7 X
Lean, tougher, cheaper
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5) T-bone* d( p* G* V6 I: V
T-bone is a special cut that has the T shape bone# q6 }9 d5 a7 u3 R
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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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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