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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:
- A% s' k0 I3 p6 k+ r4 q成太, 我想問如何挑選一塊靚既牛扒?6 ^" Q# Q. \- z9 W7 B& ^6 m2 C# _
有何秘訣?
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* C, T1 s" `7 n! wthanks in advance , x( P% D' g) U1 | ?# {1 X
`+ A1 T4 ]. t0 \I can help in this :0 |* P( ^) e5 U' z6 z7 P7 `$ W
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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)
7 K- C4 \' Z$ V; o* DMost expensive, most tender,boneless, medium fat, medium favor.- p- L$ v3 r( r- U' z
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2) rib steak (with bone) and rib eye (boneless)
+ n' x' v8 ?6 c. }High fat, soft, highest favor (because of the fat)
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5 f) [! j3 \+ v9 X' `0 q1 @, g0 K3)Strip\New York Steak, p4 Y3 r, G0 }9 R. I. q4 s J s
Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin
7 Z+ `! ~" H! B/ NLean, tougher, cheaper
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5) T-bone
* L2 C' K; M/ D& H: tT-bone is a special cut that has the T shape bone
$ f. P% o2 x! ^# _# X, K: }* m, e; }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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6 e/ f8 @4 c( u" ?. W" \3 u. ?7 ISteak is best grill on open fire or special high tempature oven. |
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