RE: [問題] 牛肉各部位的英文
原來Porterhouse 真的是牛肉的部位!
請參閱以下網址:
http://en.wikipedia.org/wiki/Porterhouse_steak
The T-bone and Porterhouse are steak cuts of beef. They consist of a T-shaped
bone with meat on each side. The larger side contains meat from the strip
loin, whereas the smaller side contains the tenderloin. T-bone steaks from
the rear end of the tenderloin contain a much larger section of the
tenderloin, and are called porterhouse steaks. (In the Commonwealth of
Nations, only the strip loin side is called the porterhouse, and the
tenderloin side is called the fillet.)
There is little agreement among experts on how large the tenderloin must be
to call a T-bone a porterhouse; some steaks with a large tenderloin may be
called a mere T-bone in some restaurants and steakhouses. However, there is
general agreement the tenderloin can be no thinner than the diameter of a US
quarter dollar coin (24.26 mm) to be classified as a porterhouse. The US
Department of Agriculture's Institutional Meat Purchase Specifications states
that the tenderloin must be at least 1.25 inches (3.2 cm) at its widest point
for the steak to be classified a porterhouse. Similarly, the USDA says that
the tenderloin must be at least ? inch (13 mm) wide for the steak to be
classified a T-bone.
Due to their large size and the fact that they contain meat from two of the
most prized cuts of steak, T-bone steaks are generally considered one of the
highest quality steaks, and prices at steakhouses are accordingly high.
Porterhouse steaks are even more highly valued due to their larger tenderloin.
※ 引述《cookiewalker (脆迪酥走路)》之銘言：
: 我在國外 有幾個關於牛肉的問體想請教
: 1.牛腱和牛楠這兩部位的英文是什麼呢?
: 2.我有看到一個叫做PORTER HOUSE的 這適合拿來魯或炒肉嗎??
: 或是哪些其他部位更適合魯或炒的?
: 3.吃起來會很有嚼勁的,像是有牛筋口感的 要買哪個部位呢?
: 謝謝各位囉^^
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