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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:
j J, T1 w3 W& E% K; z# v成太, 我想問如何挑選一塊靚既牛扒?
5 |1 J5 v. F% r有何秘訣?) Y6 n7 D. _/ G6 {9 i
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thanks in advance # u6 B" F& h# p/ R/ `# l( L: f
: w) k9 u0 j( v% {8 yI can help in this :
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. n) J+ D- Z: {5 H. g; k+ C, a% ySteak come in many different cuts. The price and texture and favor is different...* G2 v4 l% k" U2 O
* o% P% J" k/ H0 a6 ~9 U1) Filet Mignons (tendorlion)& D: V6 K) G. @: v
Most expensive, most tender,boneless, medium fat, medium favor.- `# z9 i1 C" K1 e7 W; d1 Z
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2) rib steak (with bone) and rib eye (boneless)/ q3 j6 k# o. P1 E' z/ b5 B5 x
High fat, soft, highest favor (because of the fat)
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+ D" W$ R. u5 G. N# M4 I) g; \3)Strip\New York Steak& B' Z& d8 q3 s+ W9 S7 y! a
Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin
% Y2 I% p5 g# O* \$ x: ~) uLean, tougher, cheaper
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g2 j7 k7 h: m/ s. {3 _5) T-bone
" D# h' P O$ W4 gT-bone is a special cut that has the T shape bone# H" |4 Z# j2 E; [1 w+ p' y, E
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons& _9 t' D/ t: l0 K6 V8 ?
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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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Steak is best grill on open fire or special high tempature oven. |
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