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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:- [7 C9 ^) }9 C
成太, 我想問如何挑選一塊靚既牛扒? p* C7 o! W& g2 m
有何秘訣?
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6 j' D- o0 X% j+ Q5 T( Mthanks in advance * g5 e: l/ @) \' C
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I can help in this :+ O7 i: _ r: e
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Steak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)
. j0 Z3 N. w _7 v6 C& |4 SMost expensive, most tender,boneless, medium fat, medium favor.
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- E% ~9 V K q% ~2 N2) rib steak (with bone) and rib eye (boneless). F0 N0 |) R& @. K( X$ J; i
High fat, soft, highest favor (because of the fat)
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+ E, R& x7 r4 e8 |7 y3)Strip\New York Steak+ u/ ?+ N, x# P3 s _4 c( [# S& O
Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin
) \3 ~' N4 _0 ]1 P* ELean, tougher, cheaper
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) h1 @3 Y, X% b5 c$ q5) T-bone4 h& q! M% q& i( L8 ]3 |. e
T-bone is a special cut that has the T shape bone1 F5 V$ V6 G1 {
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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