点此关注澳大利亚猫本在线传媒全平台，联系合作微信xuchaomh
试问谁没有自己最钟爱的牛排？
谁不想在牛排店像资深达人一般
可以迅速选择出最好吃的牛排？
谁不想在吃到不好吃的牛排后
可以有理有据的退回菜品？
吃货姐这就给大家出了一个关于steak的小quiz
让大家了解一下牛排的小知识~
beef
fish
chicken
porterhouse
filet mignon
rib-eye
pan-frying
broiling
grilling
tough
it lacks flavor
overly fatty
because it has a smaller shape
to maintain its tenderness
to maximize its flavor
true
false
chuck steaks
cube steak
round steak
from connective tissue
from lamb
from hamburger
trimming the fat
tenderization
marination
rib-eye
sirloin
prime rib
round steak
sirloin
filet
.75 inches(19 millimeters)
1.25 inches
2 inches
too add flavor via mold growth
to make them safer to eat rare
to make them more tender
it does not harbor human illnesses
it has antibacterial properties
it is just as risky to eat rare as any other undercooked meat
well-done
rare
medium
back
belly
neck
new york strip
filet
rib-eye
3 wks
6 wks
9 wks
the great flavor
the incredible tenderness
the color
bottom round
chuck-eye
ball tip steak
they dry out
they fall apart
tjhey burst into flames
the back
the belly
the rib
