short loin:牛腰脊肉 sirloin:牛里脊肉 tenderloin/:牛柳 round:牛屁股肉 各种牛排的英文表达: 1. filet mignon 也可以简称为filet。 中文名为“菲力”。 来自牛的tenderloin(牛柳)部位。 整块的tenderloin是如下图的长条形状。 tenderloin是整头牛中最嫩的部位, 口感柔软多汁, 价格当然也是最贵的。 2. rib-e...
short loin:牛腰脊肉 sirloin:牛里脊肉 tenderloin/:牛柳 round:牛屁股肉 ● 各种牛排的英文表达: ● 1. filet mignon 也可以简称为filet。 中文名为“菲力”。 来自牛的tenderloin(牛柳)部位。 整块的tenderloin是如下图的长条形状。 tenderloin是整头牛...
short loin:牛腰脊肉 sirloin:牛里脊肉 tenderloin/:牛柳 round:牛屁股肉 ● 各种牛排的英文表达: ● 1. filet mignon 也可以简称为filet。 中文名为“菲力”。 来自牛的tenderloin(牛柳)部位。 整块的tenderloin是如下图的长条形状。 tenderloin是整头牛中最嫩的部位, 口感柔软多汁, 价格当然也是最贵的。 2....
一般来说,适合烘烤(roast beef)的牛肉部位主要有里脊肉(Filet Mignon)、牛里脊外脊(Strip Loin)和牛胸肉(Brisket)等。这些部位肉质鲜嫩、肉纤维较细,经过烘烤后能够保持肉质的嫩滑和多汁,同时外表也能形成一层美味的焦香层。 不过,具体选择哪个部位还要根据您的口味偏好和烹饪技巧来决定。如果您对某个特定部位感...
Filet mignon is a pricey beef cut favorite. Think French! The name of this cut translates as tenderloin and it is the tapered, fork-tender end of the short loin. Read more:French Food & Cooking Terms & Glossary 4.Flank steak A lean cut of meat taken from the underbelly that grills qui...
5. tenderloin 里脊肉,也称作 filet steak,是整只牛最柔嫩的部位,尤其是前后端filet mignon的肉质最美。 6. top sirloin 上后腰脊,无骨沙朗,位于tenderloin下方,肉质比sirloin软嫩。 7. bottom sirloin 下后腰脊肉,是最大块的沙朗肉,肉质较硬。 8. round 牛臀肉,后腿肉,肉质很瘦很硬,只适合做炖菜和牛肉干...
Beef tenderloin is a cut of beef that comes from the loin of the cow, which is located in the middle of the animal’s back. It is a very tender and flavorful cut of meat that is highly prized by many people. Beef tenderloin is also referred to as a filet mignon, which is a Frenc...
beef short loin The loin is divided into two main parts: the short loin, which includes the choice tenderloin and top loin, and the sirloin, which lies closer to the rump. Since the muscles in the short loin don't get much of a workout, the meat there is very tender. ...
Loin腰肉 (short loin前腰脊部 and sirloin西冷) Round牛股肉/牛大腿肉 Flank胁腹/腰窝 Short Plate胸腹肉 Brisket牛腩 Shank/ʃæŋk/小腿 Choosing the best cut of beef for your meal 为你的一餐选择最好的牛肉 Ribs肋...
s short loin. The short loin is located near the spine, past the ribs but before the tenderloin and round. This is a crowded area of the cow in terms of butchery, as the porterhouse and tenderloin also come from this section. In fact, this strip loin is basically an uncut series of ...