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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:
5 ~; m7 K" X8 f2 H( G成太, 我想問如何挑選一塊靚既牛扒?& q# z# g) a7 F
有何秘訣? r3 o4 ?1 ~$ j6 |) N$ T3 r- r; t
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thanks in advance 3 o; `7 p3 d, {
8 [, c- x# E1 U+ v5 m* eI can help in this :1 I* Q7 p- l! H0 {- F
: |1 {4 t6 \( l; _$ jSteak come in many different cuts. The price and texture and favor is different.... c5 K" h+ ]5 l r: _; S) c
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1) Filet Mignons (tendorlion)' G7 o# T4 Q( H; e; ^
Most expensive, most tender,boneless, medium fat, medium favor.2 H) |0 b9 H7 O( R
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2) rib steak (with bone) and rib eye (boneless)/ I1 b3 w& o8 _) w$ S
High fat, soft, highest favor (because of the fat)
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5 g$ |4 J5 X. X: `) Z; ]3)Strip\New York Steak
9 X$ @. o% ^1 pStrong favor, boneless, medium fat, less tendor than the two above
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4)sirloin- [/ m$ Y0 e* Z, i8 |
Lean, tougher, cheaper
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5) T-bone# y" u7 M0 g9 g" A2 |
T-bone is a special cut that has the T shape bone
" ]) \4 L0 d+ Y8 N+ Q1 q- |2 OUsually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons+ z1 K5 l, l) s1 A
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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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