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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:
6 r+ T$ u" J- c; b* @7 O成太, 我想問如何挑選一塊靚既牛扒? y* ~; k( L/ S7 E+ W/ Y8 ~, X
有何秘訣?9 X" q$ a& @( t$ `- s
' E+ }; [( v2 H" y* kthanks in advance 4 N3 t& ^' U* a- E1 ^
5 d/ w* E# v" Q. c `; QI can help in this :
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[7 w+ i& S5 U R9 Q* }2 JSteak come in many different cuts. The price and texture and favor is different...
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* H, r# C$ i0 j5 y1) Filet Mignons (tendorlion)
3 |7 Z' N `+ A; F P3 b/ l/ s1 Z# cMost expensive, most tender,boneless, medium fat, medium favor.
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2 H8 o' T: d7 J* ~& R2) rib steak (with bone) and rib eye (boneless)
! Q" X x' I4 C- c+ p1 { R( ^8 |5 }High fat, soft, highest favor (because of the fat)
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0 x: W- d4 l; @3)Strip\New York Steak; n( E' A1 `4 U$ Y
Strong favor, boneless, medium fat, less tendor than the two above, m% x8 {. w0 o2 ?8 w8 i
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4)sirloin4 I) J7 F! \: p: e9 E
Lean, tougher, cheaper
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5) T-bone3 \8 ^1 y7 W. p1 H
T-bone is a special cut that has the T shape bone" k" ]; i. \3 _& U0 q7 ]4 t' l
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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/ }4 T# }. n. L& Z+ DI 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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