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18#
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:. A7 P8 v2 s7 I* K; }# z' b9 |
成太, 我想問如何挑選一塊靚既牛扒?
* P: e1 j8 f; F- @有何秘訣?) Y6 o$ ~5 d/ o% i, @5 _' ^
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thanks in advance ; c) [, t0 L% [- z: b" U2 d% Y1 _' H# A1 |& @ y9 o1 c
I can help in this :
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8 w2 @" f v# S' h+ |8 c; L* Z2 USteak come in many different cuts. The price and texture and favor is different...7 O: W' A/ O& f' |, e& Z- F- ~$ _
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1) Filet Mignons (tendorlion)
* T q5 j- r' F. k& G1 ?Most expensive, most tender,boneless, medium fat, medium favor.2 B4 n8 Y, R/ r1 |; _4 f) E" Q
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2) rib steak (with bone) and rib eye (boneless)( e5 d% r2 i" [" {# G4 \6 a
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak
. b9 v8 ^" ~+ Z. M2 Q/ m$ b3 D, LStrong favor, boneless, medium fat, less tendor than the two above
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: o0 J' M, F- L1 T6 R5 P4)sirloin5 s. |, h: A7 r
Lean, tougher, cheaper
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: ]) U0 o+ l$ M: u( s5) T-bone' d2 A& d0 A5 g, y8 T
T-bone is a special cut that has the T shape bone9 Q& }! w8 p% D" A0 X }
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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8 v2 O R8 J- |, ]$ R' @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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/ U1 v. }( @! |6 F/ K& ~4 h) l4 q6 aSteak is best grill on open fire or special high tempature oven. |
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