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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:" }$ `% c1 z# o3 ]
成太, 我想問如何挑選一塊靚既牛扒?( k. x# ?2 l/ I6 j
有何秘訣?2 @, [ M$ i' Q l% C
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thanks in advance 0 x9 F7 d/ \3 p0 g. f" ?
/ Y7 q3 g( s$ }% ^( _I can help in this :
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Steak come in many different cuts. The price and texture and favor is different..., o. [/ C8 s8 Y: e& i
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1) Filet Mignons (tendorlion). @# a* C* E% `% k! D
Most expensive, most tender,boneless, medium fat, medium favor.
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. L* F" T- w% B1 z" R2) rib steak (with bone) and rib eye (boneless)' Z3 b: o* J& |9 f Q
High fat, soft, highest favor (because of the fat)9 [& w( Y( k3 e: c
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3)Strip\New York Steak% w/ W) ]3 L5 R4 P; j
Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin, V3 K f( S$ ~* K) S E# Z- J
Lean, tougher, cheaper
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% J. o- F S5 S5) T-bone, x3 g9 y0 \% @0 B; u; ]3 i
T-bone is a special cut that has the T shape bone
$ i- ?/ Q7 S6 }8 S ]Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons- P; }/ k" j' b
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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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& `; k6 x7 A+ n P0 I6 {# KSteak is best grill on open fire or special high tempature oven. |
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