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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:8 ]- Q5 z4 a6 f$ ^2 V
成太, 我想問如何挑選一塊靚既牛扒?( o7 o, U5 @- G. T& w! R- d
有何秘訣?
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thanks in advance ! O! j0 O( A$ g" ^, @! ^! I; L: {# [ {4 u
I can help in this :/ s, }! z" N# N2 i
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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)
, i7 ], r9 x, O: B6 d6 VMost expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)
1 o+ X( @. V. f7 p& @* z" @High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak! v$ y+ ?0 R( e( S5 h( n5 d
Strong favor, boneless, medium fat, less tendor than the two above# B) W5 n& y k% Q
( O9 y. |6 w4 y; C/ E) ]: v) e3 ^7 A4)sirloin7 z( \. W0 Y: T% ^
Lean, tougher, cheaper
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: d, h- w! n; p: F" o" \% q5) T-bone
) ?; E3 w/ ]; E5 q" GT-bone is a special cut that has the T shape bone
5 f/ M# Z' k' l& g! i* GUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons0 W2 M3 i; z2 n
4 b5 n+ b- T& Q' r, HI 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.& X! s/ l, m) U' J
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Steak is best grill on open fire or special high tempature oven. |
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