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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:
8 n. F0 K8 O8 X7 Z" y7 c成太, 我想問如何挑選一塊靚既牛扒?
0 I4 v4 M* d5 P. [. w7 ]有何秘訣?
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, [0 K: D* z3 M# Y3 J+ M; F+ t/ qthanks in advance ! ^; h3 \5 Z8 Z% \( c n4 [" [, f/ N& A1 e& u
I can help in this :
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Steak come in many different cuts. The price and texture and favor is different...- U& v" l5 X. D% F3 r1 K/ x; b
6 x# ^6 K) r$ o2 p% W. O/ k+ @3 ~4 N1) Filet Mignons (tendorlion)# w' w4 o( o" I2 L( L! D6 n/ y, F
Most expensive, most tender,boneless, medium fat, medium favor.
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( }% Q. ^; y9 P4 z( @2) rib steak (with bone) and rib eye (boneless)
* Z- u/ V7 r. \3 H8 D3 O7 eHigh fat, soft, highest favor (because of the fat)2 F" n! o: Y! U
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3)Strip\New York Steak, u; m9 [ ~# h, q2 {/ e+ B
Strong favor, boneless, medium fat, less tendor than the two above
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! n F, \1 Y& S! m( T5 T4)sirloin
: p7 {$ `6 v. F$ t& BLean, tougher, cheaper
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5) T-bone4 s; f$ m& Y0 A) `/ `$ ]
T-bone is a special cut that has the T shape bone
7 o( E, p1 R- N: |" H. ]Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons- \ w( e; E, Z1 f6 B# l
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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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