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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:0 \, J/ x8 Z: l" m/ z6 U8 K
成太, 我想問如何挑選一塊靚既牛扒?, U& d8 z# _9 [ ~. Z v0 k/ y
有何秘訣?
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. } {0 m/ l Y$ K% p% }thanks in advance . P4 Q- f q9 s% I) R4 T$ r
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I can help in this :4 v- Z" l/ {+ G# X3 u
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Steak come in many different cuts. The price and texture and favor is different...
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( Y! a# y4 f q: H4 J4 m7 o/ Q, _2 e: u1) Filet Mignons (tendorlion)! s& |6 A w" |' w% b
Most expensive, most tender,boneless, medium fat, medium favor.
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% I/ R. g' [0 c- }( g/ j2 c2) rib steak (with bone) and rib eye (boneless)
6 r7 n( S% o7 D3 Y7 E! nHigh fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak
, o% h2 q! z7 |! K' [Strong favor, boneless, medium fat, less tendor than the two above4 ~9 J' w& j5 M+ K' s& D0 }7 r
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4)sirloin* w3 j: c6 j: F3 X7 n& H1 N3 t3 v
Lean, tougher, cheaper
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5) T-bone, S- `) f8 Q/ m; x7 z$ B1 E8 w
T-bone is a special cut that has the T shape bone; M, h# T- C/ k" [- J) A
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons7 m, T/ t! b" y5 R+ [' h6 X
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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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