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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:( c7 @3 l" u( }+ x. Y
成太, 我想問如何挑選一塊靚既牛扒?; \& E3 ?) K. Q6 a$ O" N! o/ Q
有何秘訣?
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thanks in advance & }& R1 x* p- f c' ~! ]
! ]% Y2 Y: A4 q4 @7 @I can help in this :
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Steak come in many different cuts. The price and texture and favor is different...$ m3 m+ R" K0 ^! i: Z6 _
3 x- Z1 |$ J# R4 @1 \: s0 z% V1) Filet Mignons (tendorlion)% J! ~1 \! j6 f6 \! r M
Most expensive, most tender,boneless, medium fat, medium favor.
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/ m9 x W5 L% q% }2) rib steak (with bone) and rib eye (boneless): Z" `3 k) X5 D" U! w' q. S
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak
. W, {. `7 `- Y9 S) WStrong favor, boneless, medium fat, less tendor than the two above: ]; B: a# }7 }7 Y
0 y/ q$ Y" F4 ~# C4 I4)sirloin
3 M8 [6 m3 O& X% H ILean, tougher, cheaper( i5 p3 O7 V& E% X" h6 W
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5) T-bone
4 e6 P2 e: ~0 V2 J% @2 `# I9 w$ sT-bone is a special cut that has the T shape bone( @5 R. u- `5 D- w8 S7 Z
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.$ g* r( e3 O$ M$ n* _
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Steak is best grill on open fire or special high tempature oven. |
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