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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:
; G% I. o& g- V$ M/ C) U成太, 我想問如何挑選一塊靚既牛扒?
0 q0 X. K, O$ n& Q: L& c/ Z/ ` J$ z. v有何秘訣?
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$ v' ~# o+ s$ ythanks in advance 7 o0 y2 m# l: { Z
6 D2 g _# r$ o8 C' ]8 C, `% GI can help in this :
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Steak come in many different cuts. The price and texture and favor is different...1 Y# k2 H) ^: L: d
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1) Filet Mignons (tendorlion)
# [3 R5 E: S+ s, _3 EMost expensive, most tender,boneless, medium fat, medium favor.
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! r1 s2 o. ^4 I2) rib steak (with bone) and rib eye (boneless)% W6 @$ F: h# @9 ]- Y0 L
High fat, soft, highest favor (because of the fat)" f7 ]: Q4 I: L* x1 f
! |. d S* W& ^" U( G3)Strip\New York Steak. m% C, C9 x9 B, C5 \9 e5 X
Strong favor, boneless, medium fat, less tendor than the two above
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, h' w5 n. W% z; {# {" g ^0 B4)sirloin* r' Q* [7 Y4 [: V$ `4 T
Lean, tougher, cheaper
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5) T-bone$ h4 T5 K2 a$ N" z; Q/ V" n
T-bone is a special cut that has the T shape bone
. M( ~! B2 o! h5 D& ?! @9 A/ v hUsually 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.
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Steak is best grill on open fire or special high tempature oven. |
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