『壹』 美國牛排知識大全:如何在餐館里用英文點牛排
通常在西餐廳的菜單里,會出現關於牛排(Steak)的項目,大都是牛肉的種類(牛身上的部位)。但是除了牛肉的種類丶等級(Grade)以外,你還會被侍 者問到烹調牛排的生熟度(Degree of Cooking),以及配料(Accompaniments)丶調味料(Condiment)等問題。讓我們來一一認識在餐館點牛排的種種規格。
牛肉的種類菲力,沙朗,肋眼,紐約客,丁骨,紅屋,肋排,牛小排……這些牛排屋菜單上常見的字眼,全指的是牛排肉取材的部位。啊哈,又想選菲力嗎?其實,真正的牛排行家,會依自己喜好的口感質地,來選擇適合部位的牛排。而且通常,都不會是菲力。
菲力牛排丶西冷牛排丶T骨牛排;這些名稱都是英語翻譯來的,他們各有各的特點,菲力牛排(FILET)也稱牛裡脊,腰內肉,特點是瘦肉較多,高蛋白,低脂 肪,比較適合喜歡減肥瘦身,要保持身材女子;西冷牛排(SIRLOIN),也叫沙郎牛排,是外脊肉,牛的後腰肉,含一定肥油,尤其是外延有一圈呈白色的肉 筋,上口相比菲力牛排更有韌性丶有攪勁,適合年輕人和牙口好的人。T骨牛排(T— BONE),是牛背上的脊骨肉,呈T字型,兩側一邊是菲力,另一邊是西冷,既可以嘗到菲力牛排的鮮嫩又可以感受到西冷牛排的芳香,一舉兩得。
我們在菜單上常看到的牛排種類有以下幾種:
*菲力牛排(Filet Mignon):是 來自牛的腰部的小塊里嵴肉(Tenderloin),相當於豬的里肌肉部位。Filet Mignon 是法文字,是「小塊里嵴肉」的意思,大塊一點的里嵴肉稱為 Tenderloin Steak。菲力是牛身中運動量最少的一塊,所以質地超嫩得沒話說,相對也精瘦得油花極少。很多人認為菲力高貴又不會太肥,實際上菲力純粹是因每頭牛就那 一小條而「物稀為貴」,太嫩太瘦的肉質,也意味著較缺乏肉汁及咬勁,並且烹煮過頭一點就顯得老澀,反而與講究多汁嚼感的本地食客不太合。因此多推薦給牙口 不好,消化較弱的老人家或小朋友食用。
*肋眼牛排(Rib』s Eye Steak):另 一種便宜大碗,口感又受行家肯定的牛排是肋眼(Rib Eye),顧名思義,它取自牛肋脊部位,或許比不上腰脊肉那樣嫩,但「骨邊肉」向來好吃,肋眼就有這種味道,油油嫩嫩的肉絲中夾著Q而有勁的油筋,比沙朗 耐嚼,比菲力夠味,而且油花十分豐郁,請年輕男食客享用此味,好評總不斷。肋眼牛排是取自牛的第6根到 第12根肋骨附近的肉,特色是多汁丶肉嫩丶而且有許多脂肪夾雜,紅白相間像大理石一樣稱為(marbled steak)。通常上桌的肋眼牛排是已經去骨的。
*T骨牛排(T-bone Steak):T 骨牛排取字於牛腰部後面的肉,在分割的時候會保留一塊T 字形的牛骨,所以才有T骨牛排的稱呼。T骨牛排通常份量比較大。 食量夠大又懂牛排的美國饕客,乾脆就點丁骨(T Bone)或紅屋( Porter House)牛排,大塊肉排中間夾著 T 字形的大骨,一邊是菲力,一邊是紐約客,肉質一細嫩一粗獷,或油腴或爽俐,點一客統統吃得到。
*紐約牛排(New York Steak):紐 約牛排也是取自上等無骨里嵴肉,也稱為Top Loin Steak 或者 Strip Steak。至於為何稱之為紐約牛排,至今無定論。有一種說法是早期在美國東部,所有牛隻宰殺後尚未冰凍前,都會送往紐約的肉鋪分割出售,最好的里嵴肉當 然就留給紐約客享用了,信不信由你。
*沙朗牛排 (sirloin steak):就 像豬肉要帶點肥才會好吃,牛排行家偏好的,反而是帶點油花嫩筋的部位,一般簡稱為「沙朗」,基本上皆取自牛隻背脊一帶最柔嫩的牛肉,但其中各有千秋。例如 和菲力同屬於「前腰脊肉」的紐約客,它的肉質纖維較粗,微微帶有嫩筋,油花分布不那均勻漂亮,卻是標準的「嫩中帶腴」,「香甜多汁」,嚼起來滿口肉感,非 常過癮,豪邁又具個性的風味,是許多行家最愛。正宗的沙朗則取自「後腰脊肉」,也是牛隻運動量極少的部位,肉質細嫩還油花滿布,像大理石紋般美動人;相 對於菲力的精瘦,好的沙朗是超嫩鮮腴到入口即化的地步,讓食客第一口就驚於牛肉的極致鮮甜。
*牛小排(Short Rib/ Baby Ribs):至於取自牛隻胸腔左右兩側的牛小排,它帶骨帶筋又夠肥腴的肉質,本來就很多汁耐嚼,特別是採用牛的第六,七根肋骨烹製成的「台塑牛小排」,嫩而不澀,肉量豐郁的全熟肉質,即使是怕生的本地食客也可怡然享用,更創造出牛小排的另類魅力。
*除了以上幾個品項,像牛肩胛部位的板腱肉,上肩胛肋眼心, 牛肚部位的腹脅肉,上後腿肉等,這些部位雖然肉質纖維較粗,但或因油花豐富媲美沙朗,或修去脂肪後的精瘦口感神似菲力,價位又只要高級肉排的三分之一,常 被價格訴求的業者拿來充作牛排。
『貳』 有哪些牛排的名稱(22個)。
沒什麼好聽的,就是由fillet音譯得來。
其餘的牛排種類還有西冷牛排(sirloin)也叫沙朗牛排;肋眼牛排(ribeye);丁骨牛排(tbone);牛小排
滿意請採納~
『叄』 特色的牛排名字
1、肋眼牛排,肋眼牛排或許比不上裡脊肉那樣嫩,但「骨邊肉」向來好吃,肋眼就有這種味道,油油嫩嫩的肉絲中夾著Q而有勁的油筋,油花十分豐郁,是受年輕男食客好評不斷,又獲行家肯定的牛排。
『肆』 幫忙給牛排店起個英文名字(西班牙語或英語都可以)……
El
esteak
(是西班牙語和英語的結合,前半部分是el
estoque--劍,後半部分就是steak啦,有點小微妙哈哈哈)有沒有其他的信息,比如店主的英文名,小店的城市街道,口味是什麼地方特色,風格是比較溫馨的還是高大上之類的
『伍』 各種肉類英文名
中國菜單翻譯——熱菜之牛肉類
牛肉類 Beef
XO醬炒牛柳條:Sautéed Beef Filet in XO Sauce
爆炒牛肋骨:Sautéed Beef Ribs
彩椒牛柳:Sautéed Beef Filet with Bell Peppers
白灼肥牛:Scalded Beef
菜膽蚝油牛肉:Sautéed Sliced Beef and Vegetables in Oyster Sauce
菜心扒牛肉:Grilled Beef with Shanghai Greens
川北牛尾:Braised Oxtail in Chili Sauce, Sichuan Style
川汁牛柳:Sautéed Beef Filet in Chili Sauce, Sichuan Style
蔥爆肥牛:Sautéed Beef with Scallion
番茄燉牛腩:Braised Beef Brisket with Tomato
干煸牛肉絲:Sautéed Shredded Beef in Chili Sauce
干鍋黃牛肉:Griddle Cooked Beef and Wild Mushrooms
罐燜牛肉:Stewed Beef en Casserole
鍋仔辣汁煮牛筋丸:Stewed Beef Balls with Chili Sauce
鍋仔蘿卜牛腩:Stewed Beef Brisket with Radish
杭椒牛柳:Sautéed Beef Filet with Hot Green Pepper
蚝皇滑牛肉:Sautéed Sliced Beef in Oyster Sauce
黑椒牛肋骨:Pan-Fried Beef Ribs with Black Pepper
黑椒牛柳:Sautéed Beef Filet with Black Pepper
黑椒牛柳粒:Sautéed Diced Beef Filet with Black Pepper
黑椒牛柳條:Sautéed Beef Filet with Black Pepper
黑椒牛排:Pan-Fried Beef Steak with Black Pepper
紅酒燴牛尾:Braised Oxtail in Red Wine
胡蘿卜燉牛肉:Braised Beef with Carrots
姜蔥爆牛肉:Sautéed Sliced Beef with Onion and Ginger
芥蘭扒牛柳:Sautéed Beef Filet with Chinese Broccoli
金蒜煎牛籽粒:Pan-Fried Beef with Crispy Garlic
牛腩煲:Braised Beef Brisket en Casserole
清湯牛丸腩:Consommé of Beef Balls
山葯牛肉片:Sautéed Sliced Beef with Yam
石烹肥牛:Beef with Chili Grilled on Stone Plate
時菜炒牛肉:Sautéed Beef with Seasonal Vegetable
水煮牛肉:Poached Sliced Beef in Hot Chili Oil
酥皮牛柳:Crispy Beef Filet
鐵板串燒牛肉:Sizzling Beef Kebabs
鐵板木瓜牛仔骨:Sizzling Calf Ribs with Papaya
鐵板牛肉:Sizzling Beef Steak
土豆炒牛柳條:Sautéed Beef Filet with Potatoes
豌豆辣牛肉:Sautéed Beef and Green Peas in Spicy Sauce
鮮菇炒牛肉:Sautéed Beef with Fresh Mushrooms
鮮椒牛柳:Sautéed Beef Filet with Bell Peppers
豉汁牛仔骨:Steamed Beef Ribs in Black Bean Sauce
香芋黑椒炒牛柳條:Sautéed Beef with Black Pepper and Taro
香芋燴牛肉:Braised Beef with Taro
小炒臘牛肉:Sautéed Preserved Beef with Leek and Pepper
小筍燒牛肉:Braised Beef with Bamboo Shoots
洋蔥牛柳絲:Sautéed Shredded Beef with Onion
腰果牛肉粒:Sautéed Diced Beef with Cashew Nuts
中式牛柳:Beef Filet with Tomato Sauce, Chinese Style
中式牛排:Beef Steak with Tomato Sauce, Chinese Style
孜然烤牛肉:Grilled Beef with Cumin
孜然辣汁燜牛腩:Braised Beef Brisket with Cumin
家鄉小炒肉:Sautéed Beef Filet, Country Style
青豆牛肉粒:Sautéed Diced Beef with Green Beans
豉油牛肉:Steamed Beef in Black Bean Sauce
什菜牛肉:Sautéed Beef with Mixed Vegetables
魚香牛肉:Yu-Shiang Beef (Sautéed with Spicy Garlic Sauce)
芥蘭牛肉:Sautéed Beef with Chinese Broccoli
雪豆牛肉:Sautéed Beef with Snow Peas
青椒牛肉:Sautéed Beef with Pepper and Onions
陳皮牛肉:Beef with Dried Orange Peel
干燒牛肉:Dry-Braised Shredded Beef, Sichuan Style
湖南牛肉:Beef, Hunan Style
子姜牛肉:Sautéed Shreded Beef with Ginger Shoots
芝麻牛肉:Sautéed Beef with Sesame
辣子牛肉:Sautéed Beef in Hot Pepper Sauce
什錦扒牛肉:Beef Tenderloin with Mixed Vegetables
紅燒牛蹄筋:Braised Beef Tendon in Brown Sauce
三彩牛肉絲:Stir-Fried Shreded Beef with Vegetables
西蘭花牛柳:Stir-Fried Beef Filet with Broccoli
鐵鍋牛柳:Braised Beef Filet in Iron Pot
白靈菇牛柳:Stir-Fried Beef Filet with Mushrooms
蘆筍牛柳:Stir-Fried Beef Filet with Green Asparagus
豆豉牛柳:Braised Beef Filet in Black Bean Sauce
紅油牛頭:Ox Head with Hot Chili Oil
麻辣牛肚:Spicy Ox Tripe
京蔥山珍爆牛柳:Braised Beef Filet with Scallion
阿香婆石頭烤肉:Beef BBQ with Spicy Sauce
菜遠炒牛肉:Sautéed Beef with Greens
涼瓜炒牛肉:Sautéed Beef with Bitter Melon
干煸牛柳絲:Sautéed Shredded Beef
檸檬牛肉:Sautéed Beef with Lemon
榨菜牛肉:Sautéed Beef with Pickled Vegetable
蒙古牛肉:Sautéed Mongolian Beef
椒鹽牛仔骨:Sautéed Calf Ribs with Spicy Salt
辣白菜炒牛肉:Sautéed Beef with Cabbage in Chili Sauce
荔枝炒牛肉:Sautéed Beef with Litchi
野山椒牛肉絲:Sautéed Shredded Beef with Wild Pepper
尖椒香芹牛肉絲:Sautéed Shredded Beef with Hot Pepper and Celery
堂煎貴族牛肉(製作方法:黑椒汁、香草汁):Pan-Fried Superior Steak ( with black pepper sauce / vanilla sauce)
香煎紐西蘭牛仔骨:Pan-Fried New Zealand Calf Chop
沾水牛肉:Boiled Beef
牛肉燉土豆:Braised Beef with Potatoes
清蛋牛肉:Fried Beef with Scrambled Eggs
米粉牛肉:Steamed Beef with Rice Flour
咖喱蒸牛肚:Steamed Ox Tripe with Curry
芫爆散丹:Sautéed Ox Tripe with Coriander
中國菜單翻譯——熱菜之豬肉類
熱菜 Hot Dishes
豬肉類 Pork
白菜豆腐燜酥肉:Braised Pork Cubes with Tofu and Chinese Cabbage
鮑魚紅燒肉:Braised Pork with Abalone
鮑汁扣東坡肉:Braised Dongpo Pork with Abalone Sauce
百葉結燒肉:Stewed Pork Cubes and Tofu Skin in Brown Sauce
碧綠叉燒肥腸:Steamed Rice Rolls with BBQ Pork Intestines and Vegetables
潮式椒醬肉:Fried Pork with Chili Soy Sauce,Chaozhou Style
潮式涼瓜排骨:Spare Ribs with Bitter Melon,Chaozhou Style
豉油皇鹹肉:Steamed Preserved Pork in Black Sauce
川味小炒:Shredded Pork with Vegetables, Sichuan Style
地瓜燒肉:Stewed Diced Pork and Sweet Potatoes
東坡方肉:Braised Dongpo Pork
冬菜扣肉:Braised Pork with Preserved Vegetables
方竹筍燉肉:Braised Pork with Bamboo Shoots
干煸小豬腰:Fried Pig Kidney with Onion
干豆角回鍋肉:Sautéed Spicy Pork with Dried Beans
干鍋排骨雞:Griddle Cooked Spare Ribs and Chicken
咕嚕肉:Gulaorou (Sweet and Sour Pork with Fat)
怪味豬手:Braised Spicy Pig Feet
黑椒焗豬手:Baked Pig Feet with Black Pepper
紅燒獅子頭:Stewed Pork Ball in Brown Sauce
脆皮乳豬:Crispy BBQ Suckling Pig
回鍋肉片:Sautéed Sliced Pork with Pepper and Chili
木耳肉片:Sautéed Sliced Pork with Black Fungus
煎豬柳:Pan-Fried Pork Filet
醬燒排骨:Braised Spare Ribs in Brown Sauce
醬豬手:Braised Pig Feet in Brown Sauce
椒鹽肉排:Spare Ribs with Spicy Salt
椒鹽炸排條:Deep-Fried Spare Ribs with Spicy Salt
金瓜東坡肉:Braised Dongpo Pork with Melon
京醬肉絲:Sautéed Shredded Pork in Sweet Bean Sauce
焗肉排:Baked Spare Ribs
咖喱肉鬆煸大豆芽:Sautéed Minced Pork with Bean Sprouts in Curry Sauce
臘八豆炒臘肉:Sautéed Preserved Pork with Fermented Soy Beans
臘肉炒香乾:Sautéed Preserved Pork with Dried Tofu Slices
欖菜肉菘炒四季豆:Sautéed French Beans with Minced Pork and Olive Pickles
蘿卜干臘肉:Sautéed Preserved Pork with Dried Radish
毛家紅燒肉:Braised Pork,Mao's Family Style
米粉扣肉:Steamed Sliced Pork Belly with Rice Flour
蜜汁火方:Braised Ham in Honey Sauce
蜜汁燒小肉排:Stewed Spare Ribs in Honey Sauce
木須肉:Sautéed Sliced Pork, Eggs and Black Fungus
南瓜香芋蒸排骨:Steamed Spare Ribs with Pumpkin and Taro
砂鍋海帶燉排骨:Stewed Spare Ribs with Kelp en Casserole
砂鍋排骨土豆:Stewed Spare Ribs with Potatoes en Casserole
什菌炒紅燒肉:Sautéed Diced Pork with Assorted Mushrooms
什菌炒雙脆:Sautéed Chicken Gizzard and Tripe with Assorted Mushrooms
手抓琵琶骨:Braised Spare Ribs
蒜香椒鹽肉排:Deep-Fried Spare Ribs with Minced Garlic and Spicy Salt
筍干燜腩肉:Braised Tenderloin (Pork) with Dried Bamboo Shoots
台式蛋黃肉:Steamed Pork with Salted Egg Yolk, Taiwan Style
碳燒菠蘿骨:BBQ Spare Ribs with Pineapple
碳燒排骨:BBQ Spare Ribs
糖醋排骨:Sweet and Sour Spare Ribs
鐵板咖喱醬燒骨:Sizzling Spare Ribs with Curry Sauce
鐵板什錦肉扒:Sizzling Mixed Meat
無錫排骨:Fried Spare Ribs, Wuxi Style
鮮果香檳骨:Spare Ribs with Champagne and Fresh Fruit
咸魚蒸肉餅:Steamed Pork and Salted Fish Cutlet
香蜜橙花骨:Sautéed Spare Ribs in Orange Sauce
湘味回鍋肉:Sautéed Pork with Pepper, Hunan Style
蟹湯紅燜獅子頭:Steamed Pork Ball with Crab Soup
雪菜炒肉絲:Sautéed Shredded Pork with Potherb Mustard
油麵筋釀肉:Dried Wheat Gluten with Pork Stuffing
魚香肉絲:Yu-Shiang Shredded Pork (Sautéed with Spicy Garlic Sauce)
孜然寸骨:Sautéed Spare Ribs with Cumin
走油蹄膀:Braised Pig's Knuckle in Brown Sauce
火爆腰花:Sautéed Pig's Kidney
臘肉炒香芹:Sautéed Preserved Pork with Celery
梅櫻小炒皇:Sautéed Squid with Shredded Pork and Leek
糖醋裡脊:Fried Sweet and Sour Tenderloin (Lean Meat)
魚香裡脊絲:Yu-Shiang Shredded Pork (Sautéed in Spicy Garlic Sauce)
珍菌滑炒肉:Sautéed Pork with Mushrooms
什燴肉:Roast Pork with Mixed Vegetables
芥蘭肉:Sautéed Pork with Chinese Broccoli
子姜肉:Sautéed Shredded Pork with Ginger Shoots
辣子肉:Sautéed Pork in Hot Pepper Sauce
咖喱肉:Curry Pork
羅漢肚:Pork Tripe Stuffed with Meat
水晶肘:Stewed Pork Hock
九轉大腸:Braised Intestines in Brown Sauce
鍋燒肘子配餅:Deep-Fried Pork Hock with Pancake
兩吃干炸丸子:Deep-Fried Meat Balls with Choice of Sauces
腐乳豬蹄:Stewed Pig Feet with Preserved Tofu
豆豉豬蹄:Stewed Pig Feet with Black Bean Sauce
木耳過油肉:Fried Boiled Pork with Black Fungus
海參過油肉:Fried Boiled Pork with Sea Cucumber
蒜茸腰片:Sautéed Pork Kidney with Mashed Garlic
紅扒肘子:Braised Pork Hock in Brown Sauce
芫爆裡脊絲:Sautéed Shredded Pork Filet with Coriander
醬爆裡脊絲配餅:Fried Shredded Pork Filet in Soy Bean Paste with Pancake
溜丸子:Sautéed Fried Meat Balls with Brown Sauce
燴蒜香肚絲:Braised Pork Tripe Shreds with Mashed Garlic in Sauce
四喜丸子:Four-Joy Meatballs (Meat Balls Braised with Brown Sauce)
清炸裡脊:Deep-Fried Pork Filet
軟炸裡脊:Soft-Fried Pork Filet
尖椒裡脊絲:Fried Shredded Pork Filet with Hot Pepper
滑溜裡脊片:Quick-Fried Pork Filet Slices with Sauce
銀芽肉絲:Sautéed Shredded Pork with Bean Sprouts
蒜香燴肥腸:Braised Pork Intestines with Mashed Garlic
尖椒炒肥腸:Fried Pork Intestines with Hot Pepper
溜肚塊:Quick-Fried Pork Tripe Slices
香辣肚塊:Stir-Fried Pork Tripe Slices with Chili
芫爆肚絲:Sautéed Pork Tripe Slices with Coriander
軟溜肥腸:Quick-Fried Pork Intestines in Brown Sauce
芽菜回鍋肉:Sautéed Sliced Pork with Scallion and Bean Sprouts
泡蘿卜炒肉絲:Sautéed Pork Slices with Pickled Turnip
米粉排骨:Steamed Spare Ribs with Rice Flour
芽菜扣肉:Braised Pork Slices with Bean Sprouts
東坡肘子:Braised Dongpo Pork Hock with Brown Sauce
川式紅燒肉:Braised Pork,Sichuan Style
米粉肉:Steamed Pork with Rice Flour
夾沙肉:Steamed Pork Slices with Red Bean Paste
青豌豆肉丁:Sautéed Diced Pork with Green Peas
螞蟻上樹:Sautéed Vermicelli with Spicy Minced Pork
芹菜肉絲:Sautéed Shredded Pork with Celery
青椒肉絲:Sautéed Shredded Pork with Green Pepper
扁豆肉絲:Sautéed Shredded Pork and French Beans
冬筍炒肉絲:Sautéed Shredded Pork with Bamboo Shoots
炸肉茄合:Deep-Fried Eggplant with Pork Stuffing
脆皮三絲卷:Crispy Rolls of Shreded Pork, Sea Cucumber and Bamboo Shoots
烤乳豬:Roasted Suckling Pig
紅燒蹄筋:Braised Pig Tendon in Brown Sauce
清蒸豬腦:Steamed Pig Brains
蛋煎豬腦:Scrambled Eggs with Pig Brains
菜遠炒排骨:Sautéed Spare Ribs with Greens
椒鹽排骨:Crispy Spare Ribs with Spicy Salt
芋頭蒸排骨:Steamed Spare Ribs with Taro
蝴蝶骨:Braised Spare Ribs
無骨排:BBQ Spare Ribs Off the Bone
辣白菜炒五花肉:Sautéed Streaky Pork with Cabbage in Chili Sauce
酒醉排骨:Spare Ribs in Wine Sauce
無骨排:BBQ Boneless Spare Ribs
香辣豬扒:Grilled Pork with Spicy Sauce
雲腿芥菜膽:Sautéed Chinese Broccoli with Ham
板栗紅燒肉:Braised Pork with Chestnuts
小炒脆骨:Sautéed Gristles
酸豆角肉沫:Sautéed Sour Beans with Minced Pork
五花肉燉蘿卜皮:Braised Streaky Pork with Turnip Peel
臘肉紅菜苔:Sautéed Preserved Pork with Red Vegetables
竹筒臘肉:Steamed Preserved Pork in Bamboo Tube
鹽煎肉:Fried Pork Slices with Salted Pepper
豬肉燉粉條:Braised Pork with Vermicelli
芸豆燜豬尾:Braised Pigtails with French Beans
干豇豆燉豬蹄:Braised Pig Feet with Dried Cowpeas
豉汁蒸排骨:Steamed Spare Ribs in Black Bean Sauce
蛋黃獅子頭:Stewed Meat Ball with Egg Yolk
『陸』 五種牛排名字(英文)
一、Dry aged steak(乾式熟成牛排)
乾式熟成牛排一般常用頂級肉眼牛排存放至少7~24天風干,這個過程使牛肉顏色變深,牛肉的結蒂組織軟化,同時又由於部分水分的蒸發而令牛肉的肉味更醇厚。
二、T-BONE(T骨牛排)
亦作丁骨,呈 T 字型,是牛背上的脊骨肉。T型兩側一邊量多一邊量少,量多的是西冷,量稍小的便是菲力,中間被肋骨隔著。
三、SIRLOIN(西冷牛排)
主要是由上腰部的脊肉構成,西冷牛排按質量的不同又可分為小塊西冷牛排(entrecte)和大塊西冷牛排(sirloin steak)。
四、RIB-EYE(肉眼牛排)
肉眼牛排是從近肋骨末端的一少部分切下來,該處肉質柔嫩且多汁(有雪花紋),滋味無窮。眼肉牛排一般指取自牛身中間的無骨部分。
五、TENDERLOIN(菲力牛排)
指的是牛裡脊肉(beef tenderloin)。在澳洲,這塊肉被稱為「眼菲力」,在法國和英國被稱為filet和fillet,中文音譯菲力。菲力牛排就是用一定厚度的牛裡脊肉做出的牛排。
『柒』 牛排的英語是什麼
牛排
詳細用法>>
〈名〉beefsteak
[例句]
T骨/丁骨牛排
T-bone steak
『捌』 牛排的名稱有那些
1、菲力牛排
菲力牛排四個字中的菲力,指的是牛裡脊肉(beef tenderloin)。在澳洲,這塊肉被稱為「眼菲力」,在法國和英國被稱為filet和fillet,中文音譯菲力。菲力牛排就是用一定厚度的牛裡脊肉做出的牛排。
2、肉眼牛排
肉眼牛排是從近肋骨末端的一少部分切下來,該處肉質柔嫩且多汁(有雪花紋),滋味無窮。
眼肉牛排一般指取自牛身中間的無骨部分,[眼] 是指肌肉的圓形橫切面,由於這個部分的肌肉不會經常活動,所以肉質十分柔軟、多汁,並且均勻地布滿雪花紋脂肪。目前市場上多稱其為眼肉牛排,是一種錯誤的稱謂。
3、西冷牛排
西冷牛排(Sirloin),主要是由上腰部的脊肉構成,西冷牛排按質量的不同又可分為小塊西冷牛排(entrecte)和大塊西冷牛排(sirloin steak)。
事實上Sirloin是法語Sur(上)和Loin(柳肉)合成的詞,即牛柳上方的肉。每份都在250—300克左右。西冷(Sir loin)即下腰肉,也被稱為紐約客,因牛下腰部運動量較菲力沙朗多,故此部位肉質較粗一點。
4、T骨牛排
T骨牛排(T-bone steak)一般位於牛的上腰部,是一塊由脊肉、脊骨和裡脊肉等構成的大塊牛排。美式T骨牛排(porterhouse steak)形狀同T骨牛排,但較T骨牛排大些,一般厚3厘米左右,重450克左右。T骨牛排一般厚2厘米左右,重約300克,小點的200克,厚度1.7厘米。
5、乾式熟成牛排
乾式熟成牛排外文名叫dry aged beef,簡稱DA牛排,這是一種保持牛肉品質與口感最佳的保存方法,製法起源於美國。
『玖』 西餐常用的英語單詞有哪些
1、TENDERLOIN(菲力牛排)(嫩牛柳,牛裡脊)
TENDERLOIN又叫FILLET(菲力),是牛脊上最嫩的肉,幾乎不含肥膘。由於肉質嫩,很受愛吃瘦肉朋友的青睞。食用技巧:煎成3成熟, 5成熟和7成熟皆宜。
2、RIB-EYE(肉眼牛排)
牛肋上的肉,瘦肉和肥肉兼而有之,由於含一定肥膘,這種肉煎烤味道比較香。食用技巧:不要煎得過熟,3成熟最好。
3、SIRLOIN(西冷牛排,沙朗牛排)(牛外脊)
牛外脊上的肉,含一定肥油,在肉的外延帶一圈呈白色的肉筋,總體口感韌度強,肉質硬,有嚼頭,適合年輕人和牙口好的人吃。食用技巧:切肉時連筋帶肉一起切,另外不要煎得過熟。
4、T-BONE(T骨牛排)
亦作丁骨,呈 T 字型(或「丁」字型),是牛背上的脊骨肉。T型兩側一邊量多一邊量少,量多的是西冷,量稍小的便是菲力,中間被肋骨隔著。
5、Dry aged steak(乾式熟成牛排)
乾式熟成牛排一般常用頂級肉眼牛排存放至少7~24天風干,這個過程使牛肉顏色變深,牛肉的結蒂組織軟化,同時又由於部分水分的蒸發而令牛肉的肉味更醇厚。
『拾』 牛排的英文
牛排是steak,全熟牛排是"a
well-done
steak"
點餐時各種牛排的說法:
raw
幾乎是生的
rare
3分熟
medium-rare
3、4分熟
medium
5分熟
medium-well
7、8熟
well-done
全熟
希望可以幫到你,有問題可以追問。