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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:
J6 \/ l, s' J0 y! E成太, 我想問如何挑選一塊靚既牛扒?
7 `1 s8 l+ r9 s6 D* w4 G- a有何秘訣?
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thanks in advance 9 i% P: H- O& _7 y! i. P, b7 H
I can help in this :
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7 Q- u0 `' t! P* z& o3 v2 ]- y- ^5 VSteak come in many different cuts. The price and texture and favor is different...$ G/ [1 Z p4 P. Z9 w% c
6 ~6 F5 X5 x \2 V" _1) Filet Mignons (tendorlion)) C0 I$ U) {6 Q& T# O2 Y. X- Z
Most expensive, most tender,boneless, medium fat, medium favor.0 I" g- i6 c) ]" z0 V; Z9 a
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2) rib steak (with bone) and rib eye (boneless)$ Z/ w7 D% P! W* K
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak3 F' }% A) X9 i
Strong favor, boneless, medium fat, less tendor than the two above' w! E4 S/ {% I7 V: d9 _- X
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4)sirloin
% _5 W: U3 Q# H, ~" B. Q& O+ ^Lean, tougher, cheaper
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. X" P. S. f. D! P: X! x5) T-bone( d7 Z( [1 r* c* \9 E
T-bone is a special cut that has the T shape bone
+ J5 G& E0 j0 WUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons+ W! V6 B8 _7 i X$ D
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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.+ U" b9 X' m# U. V
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Steak is best grill on open fire or special high tempature oven. |
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