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「老饕怎能不知道!一次弄懂牛排名稱和部位」- Steak Cuts Explained


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T-bones, porterhouses, rib eyes, Delmonicos, filet mignon, New York strips, sirloins—there sure are a lot of different names used to describe just a few steaks. But did you know that they all come from the same part of the sphere from just three muscles?
丁骨牛排、紅屋牛排、肋眼牛排、戴爾莫尼克牛排、菲力牛排、紐約客牛排、沙朗牛排--用來形容單單幾種牛排的名字真的有很多。不過你知道那些牛排全都只來自三種肌肉區的同一個部位嗎?

The longissimus muscle runs along the spine, making up the eye of both the rib and short loin primals, the large cuts of beef from which steaks are fabricated. The short loin also contains the psoas major, or tenderloin, and the rib contains the spinalis dorsi, which caps the longissimus. These primals yield the most tender and flavorful steaks. This is because the muscles contain sedentary tissues that are used only when the animal turns, resulting in fibers that are finer than those found in motion muscle.
最長肌沿著脊椎,組成肋脊和前腰脊肉的眼肉部份、用來製成牛排的大塊肉塊。前腰脊部還包含腰大肌,或稱腰內肉,而肋脊包含背棘肌,那覆蓋在最長肌上方。這些肉塊產出最鮮嫩有滋味的牛排。這是因為那些肌肉中有只在動物轉身時才會用到、很少活動的組織,產生相較常活動的肌肉所含還要細緻的纖維。

The rib primal gives us rib steaks, sometimes called the cowboy steak. And the bones vary in rib eye, often called a Delmonico, named after the famous New York City steakhouse. And the rib steak with an extra long bone? That's called a Tomahawk. The short loin yields strip loin steaks, because the tenderloin has been stripped away. You may see it on the menu as a New York strip, a Kansas City strip, or even a sirloin.
肋脊肉帶給我們肋排,有時也叫牛仔牛排。而肋眼牛排的骨頭不一樣,它也常稱作戴爾莫尼克牛排,是以一間知名紐約牛排館命名。那有超長骨頭的肋排呢?那叫戰斧牛排。前腰脊部產出無骨西冷牛排,因為腰內肉已經被除去了。你可能會在菜單上看到這是紐約客牛排、堪薩斯牛排,或甚至是沙朗牛排。

The psoas major, or tenderloin muscle, spans the strip loin and the sirloin. It is separated from the longissimus by the so-called "finger bones" that run perpendicular to the backbone and form the distinctive tissue. When both muscles and bone are cut into steaks, they give us T-bones and porterhouses. The porterhouse has a much larger tenderloin section than the T-bone and is further back on the short loin. Because porterhouses tend to be larger, you'll often see them on the menu for two or three people.
腰大肌,或腰內肉肌肉,跨越前腰脊部和後腰脊部。它和最長肌被所謂的「指狀骨」隔開,指狀骨和脊骨成垂直,形成獨特的組織。當肌肉和骨頭都被切成牛排時,它們會帶給我們丁骨牛排和紅屋牛排。紅屋牛排的腰內肉部分比丁骨牛排大許多,而且是在前腰脊部較後面的部位。因為紅屋牛排通常比較大,你常會看到它們在菜單上是提供給兩人或三人享用。

Finally, we have the tenderloin, which is the most tender cut on this sphere. Cut into steaks, it is called filet mignon, or served whole for two people, it is called a Chateaubriand.
最後,我們有腰內肉,那是這區最柔嫩的肉。切成牛排,那被稱作菲力牛排,或是整塊上給兩人享用,那就叫夏多布里昂牛排。

So now you know where the most tender and flavorful steaks come from. You can't go wrong with any of these, but if you want my opinion, get the rib steak.
所以現在你知道最柔嫩又美味的牛排是從哪來的了。選這任何一種都不會出錯,不過如果你想知道我的意見,那就選牛肋排吧。

  • 「組成、構成」- Make Up

    The longissimus muscle runs along the spine, making up the eye of both the rib and short loin primals, the large cuts of beef from which steaks are fabricated.
    最長肌沿著脊椎,組成肋脊和前腰脊肉的眼肉部份、用來製成牛排的大塊肉塊。

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