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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:% x) u: U- k7 C5 b
成太, 我想問如何挑選一塊靚既牛扒?
8 o( Q, n3 L+ w/ Z' g+ u有何秘訣?
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4 [3 G: Y5 @2 F1 ?0 V: Z$ n3 ithanks in advance - _6 d: R3 f) ]) }7 q/ R! U7 l- Z- h0 L0 M7 n! j( L
I can help in this :1 G ?- z9 e5 F9 a9 u8 b4 {
9 i' y2 c5 ~8 jSteak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)9 s0 `* S4 ~$ W
Most expensive, most tender,boneless, medium fat, medium favor.- a: M- S2 L: m
0 b) @& @, z# `! K7 z7 Y8 w( U2) rib steak (with bone) and rib eye (boneless)
% i: c+ V+ Q- c$ t+ jHigh fat, soft, highest favor (because of the fat)" x! j; P$ ` k ~* ^8 x9 z% P
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3)Strip\New York Steak
$ O. _- b5 i2 f2 B6 sStrong favor, boneless, medium fat, less tendor than the two above
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; l5 {4 J0 V2 I! R4)sirloin
. k5 O& X9 q6 B$ MLean, tougher, cheaper
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5) T-bone
: J/ U2 x+ G- sT-bone is a special cut that has the T shape bone0 T1 Q7 z4 { r9 M9 m
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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0 Y$ q) ]8 q2 u$ U! ` BI 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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