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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:3 u1 e3 r5 m4 P
成太, 我想問如何挑選一塊靚既牛扒?
3 X. F% y, b, Q! \9 |有何秘訣?
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thanks in advance % L# U2 w4 F! c1 T
* y+ R% w! B" L, tI can help in this :
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Z) I% e& k% s# PSteak come in many different cuts. The price and texture and favor is different...$ J# V* S$ v4 i' x' \: j
* [2 _0 K$ G: t w1) Filet Mignons (tendorlion)
) r w \$ |8 E7 DMost expensive, most tender,boneless, medium fat, medium favor.
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2) rib steak (with bone) and rib eye (boneless)3 M$ |# S+ W+ O) [ S
High fat, soft, highest favor (because of the fat)+ w2 H8 Y: P$ [9 M9 y% w+ f! O
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3)Strip\New York Steak# P x& S: A% @5 p% A; h K& a" l
Strong favor, boneless, medium fat, less tendor than the two above
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) {1 c) e9 `' T4)sirloin& |% ~1 A1 t9 A* g: q. U! [
Lean, tougher, cheaper
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/ V4 b7 S* P+ T: n5) T-bone
5 {& ~0 o- r% [' v' ET-bone is a special cut that has the T shape bone8 I/ h+ K5 h5 u1 P9 R5 x- U; H
Usually 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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Steak is best grill on open fire or special high tempature oven. |
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