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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 i( ?* l0 A, t# H( S y' v
成太, 我想問如何挑選一塊靚既牛扒?" r2 c: Q6 ]- f4 @& N
有何秘訣?# {3 k: {; n8 K7 R7 [: y& |* |
f, i) i" B9 w) s+ W' d4 Othanks in advance $ U) v" O8 [: A; C
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I can help in this :
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7 L$ i; k2 j9 z7 p6 r; USteak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)
$ v7 S2 q9 T2 ^* \# F0 zMost expensive, most tender,boneless, medium fat, medium favor.' w3 Z( |- K8 b9 ?7 F& v- l
( h/ r, x2 B9 b; h, V2) rib steak (with bone) and rib eye (boneless)
9 E* ?4 j1 X) g1 pHigh fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak
! {7 D, n6 Z- j( L3 |% W+ NStrong favor, boneless, medium fat, less tendor than the two above4 J( |, Q. y0 J3 l; q1 n3 B3 O3 Q
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4)sirloin
& j" H$ a5 U, z: l5 r6 U; d( ?Lean, tougher, cheaper
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8 E) P+ ?( n( }& Q+ L1 ~6 ~, V5) T-bone( L! Z1 J; @, e4 t, f
T-bone is a special cut that has the T shape bone
$ q5 z& i$ V8 yUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons0 P9 j, {4 J5 [. j* z+ E8 B
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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.
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& x7 ?2 y- l0 \( Q: D* D |Steak is best grill on open fire or special high tempature oven. |
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