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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:0 }" B% X* ]4 S% H5 F
成太, 我想問如何挑選一塊靚既牛扒?
% @0 Y; d8 F2 ^+ T9 I- u( F有何秘訣?
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thanks in advance # h) ~$ W) M3 _& N$ ~1 S7 D$ A9 n0 c) O% L0 L4 `% f" q
I can help in this :: D5 J& b: c* |! Q. k) z. D
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Steak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)9 ^) b& b @* S* h$ v5 s
Most expensive, most tender,boneless, medium fat, medium favor.
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" w. W5 G/ z$ p2) rib steak (with bone) and rib eye (boneless). \0 Z9 ~! B2 `: Z: c
High fat, soft, highest favor (because of the fat)
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7 l# H s- U+ c. |, }: z3)Strip\New York Steak( z) H. |% \, R0 d+ f( W4 v0 u
Strong favor, boneless, medium fat, less tendor than the two above* z. H: ]/ }6 Y+ k+ D. Z
' j3 f: d0 A7 P5 _. J6 n# h4)sirloin( f, u) w3 T: @
Lean, tougher, cheaper
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% e8 I: P6 E1 ]% Q, N8 ]1 Q v. o5) T-bone
) z3 j8 D6 h2 _& B* R# vT-bone is a special cut that has the T shape bone. I/ H# A6 |& U4 Y9 _# L
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons8 C! _6 M6 M( g5 ~% T1 M
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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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