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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: R2 @5 I# n0 i, u* E* U& g1 u
成太, 我想問如何挑選一塊靚既牛扒?: o6 ^' J( \. V- M9 _, R( c
有何秘訣?; I# ], K& S& Z* [( I- P
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thanks in advance 2 S, p& I( _* T' Z" g/ x
$ r+ ?! r. d$ x% g- F7 JI can help in this :
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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)
4 E7 f0 A8 o, B/ U! V3 V( d2 g. I! dMost expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)* o( J0 I+ ]' \
High fat, soft, highest favor (because of the fat)
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! V, y6 B: b: D' y5 V8 \$ q3)Strip\New York Steak
- b3 r) K, N% K" _2 a4 [: K5 TStrong favor, boneless, medium fat, less tendor than the two above8 S0 S# b" D" ~! n7 }5 M
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4)sirloin, G b3 Z3 F# u; q8 |
Lean, tougher, cheaper; h2 n; _. A, g7 h) m' w
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5) T-bone' @9 ]1 d7 M. R/ A# T$ k
T-bone is a special cut that has the T shape bone
' L5 J. J, M# z3 G! z% \Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons5 T+ \% P+ K% W9 c2 G
3 ~) v/ ~) t8 mI 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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