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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:4 b( Y$ j: t; c6 I
成太, 我想問如何挑選一塊靚既牛扒?
' d, k% T5 k p" J0 \有何秘訣?
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; N- ~( N# ^. x5 I2 _: K1 Nthanks in advance ( F" r' [, }1 @9 k8 K' ^& G% u% A
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I can help in this :# P0 J2 S( H: T' S0 Q( B
7 ?. A* I' i8 j) c8 LSteak come in many different cuts. The price and texture and favor is different...6 l1 N( i. Q4 y* E( [; f @+ m
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1) Filet Mignons (tendorlion)
H7 b! w/ B" y/ \Most expensive, most tender,boneless, medium fat, medium favor.- B* E4 J, Q9 W
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2) rib steak (with bone) and rib eye (boneless)+ J1 G* k" S- M) U7 z7 b, w
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak9 A z6 b- R; C% _. T/ |
Strong favor, boneless, medium fat, less tendor than the two above7 W) h2 k, p* v2 c; n
3 J4 r3 e5 B2 y* S: ^. R. K% U) P4)sirloin
6 r8 g7 }- Z1 E0 m4 t$ Q8 k; W. LLean, tougher, cheaper
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5) T-bone
: Z# ^* m7 F3 |3 _" P4 W. s2 l9 zT-bone is a special cut that has the T shape bone
: f( c( j1 M7 J: ?1 Q, I4 }Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons5 S: G" k3 N/ V, a4 W
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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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2 ^- d+ I/ {1 R5 P7 \Steak is best grill on open fire or special high tempature oven. |
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