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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:2 W5 K. V; \" N/ u
成太, 我想問如何挑選一塊靚既牛扒?3 e: K/ A( {3 t6 U. ]) s3 v9 x" Z/ {
有何秘訣?1 p, c- `# Y+ S, j
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thanks in advance
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I can help in this :# T% z# B- c. k O/ N- `3 A
7 W9 \& h P* A( l. |7 b! c8 Y( pSteak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)
+ W& b/ |8 O( d" U9 i6 v) zMost expensive, most tender,boneless, medium fat, medium favor.9 y9 r# {$ p" i6 Y5 T0 V$ O
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2) rib steak (with bone) and rib eye (boneless)
; u P, A3 r' {; m) w- v3 U) NHigh fat, soft, highest favor (because of the fat)
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8 o" [+ m+ ?& n1 U3)Strip\New York Steak
; b9 N" d% B! @$ I- gStrong favor, boneless, medium fat, less tendor than the two above
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* p6 x: j' z2 I( W" B. }. l4)sirloin1 V5 G V3 g1 h( U8 k/ C
Lean, tougher, cheaper4 f1 h4 T9 ?0 ]/ v
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T-bone is a special cut that has the T shape bone3 o1 N) Z3 A n2 _+ v: M4 v+ H
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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$ t* L9 e3 K% V9 UI 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.2 W1 P- i: Y& ?
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Steak is best grill on open fire or special high tempature oven. |
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