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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:' I; L$ X5 ]) N1 u; Z8 O
成太, 我想問如何挑選一塊靚既牛扒?
% f7 g$ N3 A5 K7 p }3 s! R- J有何秘訣?
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thanks in advance . P3 y: M I1 C4 j' v$ t" q4 M
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I can help in this :2 ?2 ?" x- W. T4 x$ A: C
' N! u# c4 _ L: ]1 f! I. S9 xSteak come in many different cuts. The price and texture and favor is different...+ y& `7 D6 j2 j3 q3 ^
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1) Filet Mignons (tendorlion)
; h3 `1 Z8 s( W5 MMost expensive, most tender,boneless, medium fat, medium favor.
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0 Y' Y; e% r- h6 j2) rib steak (with bone) and rib eye (boneless)
& T- V+ \. O; ^High fat, soft, highest favor (because of the fat)8 L0 ]! a: s) C; ^4 |4 S
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3)Strip\New York Steak
9 V! |- F/ N/ B) y$ Q7 u T& L9 KStrong favor, boneless, medium fat, less tendor than the two above
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4 p' ?8 @9 K, ^4 ~; U- p4)sirloin. E# w( r) Y3 f2 h9 @
Lean, tougher, cheaper) L9 O4 l& ^7 F0 i- f$ P2 O
. T/ s/ c% L) i( D5) T-bone* ~" Q" k) ?4 ?* ]' p* ]
T-bone is a special cut that has the T shape bone
, B( t! i9 z7 h+ N: _& p8 MUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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* M; ]4 }* O( r" G* Y8 g. Y+ v6 }% 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.2 p# j1 h* p1 s' h9 y: ?3 @
# U' y1 _! a! O* f& j" [Steak is best grill on open fire or special high tempature oven. |
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