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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:( G5 ]5 z' j: U' t9 A5 u, n
成太, 我想問如何挑選一塊靚既牛扒?
$ {- i: a4 [2 V. Q有何秘訣?9 M9 |+ M0 J- v* k) a4 c
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thanks in advance ; T# L% \ S2 n8 U$ `! Q
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I can help in this :- Y* d% ^# B1 d) ]# i! m6 Q
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Steak come in many different cuts. The price and texture and favor is different...* b9 `. d1 Q% ^3 C* V- K$ W
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1) Filet Mignons (tendorlion)
( U, f# H, D. CMost expensive, most tender,boneless, medium fat, medium favor.0 x, n9 l: M: B
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2) rib steak (with bone) and rib eye (boneless)) M% d! R! q) M/ n4 X
High fat, soft, highest favor (because of the fat)! H' u# B6 ^- ]+ Y/ f
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3)Strip\New York Steak5 [5 A& h# n8 a( _
Strong favor, boneless, medium fat, less tendor than the two above
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. i4 f8 ?# j- D, E' Y4)sirloin
_. G+ X9 i- S7 q% NLean, tougher, cheaper
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6 |7 G5 x! G+ x4 ?4 V; r& j5) T-bone
D# @' {1 \% O' |% P" ]; S& m+ yT-bone is a special cut that has the T shape bone
5 }$ n0 h" N, A! a' D3 i) DUsually 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.( O! L8 y D; B" Z
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Steak is best grill on open fire or special high tempature oven. |
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