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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:! k) i3 X) g7 T) \2 s$ i1 L
成太, 我想問如何挑選一塊靚既牛扒?, L. G+ v1 U3 l
有何秘訣?! q4 C: W7 L9 s- t
9 u. Y4 y1 E6 u2 f6 zthanks in advance ( `, a2 B" m; S4 i) J
5 ^! X% H3 \. p% [I can help in this :; u. q8 c6 N/ }* e
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Steak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)
: w, f% y8 I: U% ^9 f7 lMost expensive, most tender,boneless, medium fat, medium favor.! u6 P. q& \, y
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2) rib steak (with bone) and rib eye (boneless)
% d4 { n0 B. {9 ^2 CHigh fat, soft, highest favor (because of the fat)
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4 M E$ n' n" A) I3 Q! u" K3)Strip\New York Steak/ b* u8 E) k9 {
Strong favor, boneless, medium fat, less tendor than the two above$ Y! e$ \1 K; y+ [% g
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4)sirloin0 E O* m2 }6 @4 K. d
Lean, tougher, cheaper
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8 E% Z$ `1 D$ I9 R4 a5) T-bone
6 G0 p2 H& u8 B. D. ~T-bone is a special cut that has the T shape bone% }+ M. T, l7 y9 D
Usually 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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' N" P1 S8 j- v# u" S! bSteak is best grill on open fire or special high tempature oven. |
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