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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 m" v7 B5 a, d0 s! p
成太, 我想問如何挑選一塊靚既牛扒?
+ C# s: g. Q% f4 h有何秘訣?
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thanks in advance 8 r: }3 F+ V, l0 l1 @
% Q7 ]5 P% z& j9 a) Y$ w* q4 ]I can help in this :
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9 R" U) A1 d0 v! s& @7 ^9 fSteak come in many different cuts. The price and texture and favor is different...1 d8 I& D6 @1 D
/ D2 g9 M1 U' H% m5 B1) Filet Mignons (tendorlion)
- B# F) z9 n7 X/ u) k) a4 }. K/ dMost expensive, most tender,boneless, medium fat, medium favor.5 K- |4 |3 x# G4 w R* w4 [
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2) rib steak (with bone) and rib eye (boneless)
" X, L: d4 j1 m' _1 Z7 PHigh fat, soft, highest favor (because of the fat)2 w1 Z1 m+ b3 f
& _* @2 O( Z( a3)Strip\New York Steak6 [9 l1 s( x( Z* } x4 M
Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin
/ n0 m: k, A( G/ _Lean, tougher, cheaper
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5) T-bone
9 g2 B( Q5 ^0 b( D! b! A: E9 KT-bone is a special cut that has the T shape bone
, j2 x `2 a% d0 V$ AUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons7 z; v) ]5 I7 B) T* b6 h' x. D
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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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2 L5 F5 j$ G. b3 V2 O9 u E: \4 fSteak is best grill on open fire or special high tempature oven. |
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