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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:& ^6 L9 n& g# C* x7 k
成太, 我想問如何挑選一塊靚既牛扒?4 b4 s0 Z& ?: _* o
有何秘訣?; j3 m9 E+ ^6 M. i) a; {
4 n2 z5 b! Z5 P2 X1 }thanks in advance . l4 N* {% e, X \0 x2 q, }
. Y; x. m8 D4 OI can help in this :
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Steak come in many different cuts. The price and texture and favor is different...% [' |/ M) k* j1 A9 i5 U0 [7 u. [
3 G9 q5 u6 r7 i1) Filet Mignons (tendorlion)
* N+ Y$ |- Z! y* _7 |+ GMost expensive, most tender,boneless, medium fat, medium favor.: K' [7 C1 ?- k2 d6 t- D- X
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2) rib steak (with bone) and rib eye (boneless)
. y9 s0 ]" _' A3 I2 X4 J lHigh fat, soft, highest favor (because of the fat)
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# c* q4 w* h* {" c, i3)Strip\New York Steak1 ]) e' I& q% I! X& V
Strong favor, boneless, medium fat, less tendor than the two above- g9 E% Z1 e! S# z* U
1 g0 K+ S0 u8 Y$ w s4)sirloin
; w' ]' X R% Q3 O4 p U! _& v6 kLean, tougher, cheaper
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6 A7 i# O" s( M/ t" c( \% o5) T-bone
; E3 F) W! V0 b7 hT-bone is a special cut that has the T shape bone
7 M! [ v, _8 iUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons* g- l( ]; h8 K% S
u" M1 h/ p7 v; B5 o0 NI 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.. f7 v8 K% z+ { `7 S
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Steak is best grill on open fire or special high tempature oven. |
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