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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:
k4 K: s8 g# Y. X `成太, 我想問如何挑選一塊靚既牛扒?
$ P: g- ?: {3 B5 \( T# u8 ?; J有何秘訣?
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) F" O- B. A$ r( _thanks in advance ( _# ]3 @- |% c4 B$ b; x
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I can help in this :
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Steak come in many different cuts. The price and texture and favor is different...
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2 u4 Y) L) V$ E: U* p9 U1) Filet Mignons (tendorlion)
3 j d$ I4 L5 b: VMost expensive, most tender,boneless, medium fat, medium favor.' M4 Q5 ]( {. D
9 Z6 i6 E. q; R5 G8 Z4 Y2) rib steak (with bone) and rib eye (boneless)6 b1 `- h9 p& I U: K
High fat, soft, highest favor (because of the fat)
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3)Strip\New York Steak3 U, v1 R+ s5 S9 ^
Strong favor, boneless, medium fat, less tendor than the two above
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4)sirloin( C5 [8 X( u" y9 H8 O9 O
Lean, tougher, cheaper+ T4 ^6 ^, w( c! r
7 ~1 G: D0 q: i$ Z" h6 i6 `! o1 m4 s6 ?% y5) T-bone
, }$ E3 b, T6 X3 `! h+ @5 }0 wT-bone is a special cut that has the T shape bone
: m7 V1 I: y. F5 J& AUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons
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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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- R9 |7 r: o" y& L) k! Q& N" R# DSteak is best grill on open fire or special high tempature oven. |
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