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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:: l# o, s" T5 }% |- u& q
成太, 我想問如何挑選一塊靚既牛扒?
( m/ N5 ~; Z9 Q5 G4 K9 @+ X有何秘訣?
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thanks in advance , m( E* c: A% f& Z% x8 g! G4 P
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I can help in this :
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5 r) |: Q$ X( o( q0 l) N' {Steak come in many different cuts. The price and texture and favor is different...
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1) Filet Mignons (tendorlion)
# f/ K, `- J. R' MMost expensive, most tender,boneless, medium fat, medium favor.
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8 \' K# ?4 p# Q3 R. Q9 }6 C6 m2) rib steak (with bone) and rib eye (boneless)8 a: o- L6 b, B& W" g- }
High fat, soft, highest favor (because of the fat)1 u* Z8 k, x) N0 Z6 b
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3)Strip\New York Steak) c9 J& W; X+ R% j
Strong favor, boneless, medium fat, less tendor than the two above$ ]+ F- y# _4 p0 m' q5 F* D
' B2 r' V/ z/ U( m4)sirloin
3 K( [3 V* t3 K" M0 W& sLean, tougher, cheaper
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5) T-bone
b+ ^/ z" U. B3 jT-bone is a special cut that has the T shape bone
9 C% b, ?# e* l9 D# uUsually 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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# m6 U$ W2 @ R8 J4 m: z, @Steak is best grill on open fire or special high tempature oven. |
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