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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:3 x& \$ K2 c' P% g& v/ d2 u6 h1 B, I6 |
成太, 我想問如何挑選一塊靚既牛扒?
; x- Y5 {8 m @2 Y6 [9 F( ?- m, E有何秘訣?
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thanks in advance 9 v6 r# {# A, C5 D) U6 O- h
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I can help in this : @/ o. [6 Q! K$ J+ Y1 v" B
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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)8 ?$ K4 o& `7 D7 a- z6 L
Most expensive, most tender,boneless, medium fat, medium favor.' W; }/ o; s) Q5 b- B7 o
7 J' ?: l% L: F9 P9 c3 u$ \2) rib steak (with bone) and rib eye (boneless)
, ~$ }0 f! U# {' \, \High fat, soft, highest favor (because of the fat)# L) u# I) `$ F/ d2 w3 }( J- Z
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3)Strip\New York Steak% @- j3 Q' I+ H/ n3 M
Strong favor, boneless, medium fat, less tendor than the two above: O/ L# W- m) d7 ?
, y; W! k: m" I3 K; \4)sirloin! B6 X3 q/ a* a2 i/ b& f
Lean, tougher, cheaper
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5) T-bone* [2 s1 h3 c% T
T-bone is a special cut that has the T shape bone) P# |; {3 U) I( x1 A. B
Usually the larger side of the meat is Sirloin, and the smaller side is Filet Mignons$ w( p I: d: o" X% D# _
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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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