这是说好美式英语的第28次推送
种类\CUTS
食用牛肉的习惯最早来源于欧洲中世纪。当时猪肉及羊肉是平民百姓的食用肉，牛肉则是王公贵族们的高级肉品，尊贵的牛肉被他们搭配上了当时也是享有尊贵身份的胡椒及香辛料一起烹调，并在特殊场合中供应，以彰显主人的尊贵身份。
SIRLOIN 西冷
位于sirloin部分的上部侧。 是任何意见steakhouse的最常见最经典的菜品。肉质肥瘦相称，口感细腻，肉汁四溢。很多人喜欢生吃，或近生。这样可以充分感受它细腻的口感和质地。国际上叫它'club' steak。美国和加拿大叫它New York strip, strip loin, shell steak, 或者Kansas City strip steak。
The top butt of the sirloin section. This is a staple and classic at any good steakhouse. It has an excellent amount of marbling, is tender and full-flavored. Many people prefer this cut cooked rare, or blue, showcasing the delicate flavor and naturally tender texture. Internationally it is called a 'club' steak. In the United States and Canada it is known as New York strip, strip loin, shell steak, or Kansas City strip steak.
上西冷是相对来说瘦肉为主的部分。与西冷牛排不同的是，它没有底部肌肉部分的骨头和牛腰嫩肉。它很适合切割成正方体，然后与蔬菜一起串在签子上做烧烤。烤肉串开动吧！
This is a relatively lean cut of steak. Top sirloin differs from sirloin steaks in that the bone and the tenderloin and bottom round muscles have been removed. It is often marinated to tenderize it. It's a good choice for cutting into cubes, and skewering with vegetables for grilling. Kabob!
FILET MIGNON(filet dé mignon) 菲力
牛身上最柔软的部分。因为没有骨骼与之相连，菲力牛排并不是最有肉香的。但是它可以煎烤，或是与你喜爱的调味肉汁搭配。在法语中它叫 filet dé boeuf，翻译过来就是菲力牛肉。它可烤可炙，但记得不要烤太久，以免流失它的美味。
This is the most tender cut off the cow. It's not the most flavorful steak since it does not have a bone attached, but it can be wrapped in bacon or served with your favorite sauces and spices. In France this cut is called filet dé boeuf, which translates to beef filet. It can be broiled or grilled, but remember to cook this cut quickly to seal in all the goodness.
这部分被认为是是牛排之王，因为这其中包含了两种牛肉，暨上述的西冷和菲力。上等腰肉算是比较厚的牛排种类，并且比起西冷和菲力有更多的牛腰嫩肉。最好的吃法是炙烤，但是也可以油煎，铁板，平底锅煎制。
This particular steak is considered the 'king' of steaks mainly because it's actually two steaks in one. On one side you have a New York strip, and on the other is a rather large filet mignon. The porterhouse is a thicker cut and has much more of the tenderloin relative to the loin portion. It comes best when grilled, but can also be sautéed, broiled, or pan-fried.
这个牛排是因为其中有T字形牛骨而得名。它的肉汁构成与上等腰肉相似，但只是菲力部分相同。它的分割点更靠前，有更少的西冷嫩肉。T骨牛排最适合用中火炙烤或油煎。与骨头相连的肉质比起其他部分会更难熟。
This steak is named after its T-shaped bone. It's similar in appearance to the porterhouse, yet with a smaller portion of the filet mignon side. T-bone steaks are cut closer to the front, and contain a smaller section of tenderloin. They are best grilled or broiled to medium-rare temperature; the meat near the bone tends to cook more slowly than other parts of the steak.
在菜谱上的名字通常是'Santa Maria steak'，澳洲的中央海岸和加州的中央谷非常擅长这种肉类的烹饪。那里的人格外喜欢它的丰富口味，低脂肪，以及物美价廉的特点。三角肉的好味道来自它绝妙的肥瘦搭配，以及只要掌握好火候就会非常鲜嫩的肉质。它适合腌制后油煎。
Often labeled 'Santa Maria steak,' this cut is most popular on the Central Coast and Central Valley regions of California. It has begun to enjoy increasing favor elsewhere for its full flavor, lower fat content, and comparatively lower cost. The tri-tip is flavorful because of excellent marbling and is tender as long as you don't overcook it. It is best marinated and then grilled.
它是牛身上最受欢迎的部位之一。牛腩排包含许多相连接的组织，因此它很有嚼劲，但柔嫩不足。它常常在炙烤或油煎之前就被腌制好，并切成薄片与谷物配搭。
This remains one of the most popular cuts of beef. It has a lot of connective tissue, which in turn gives it great flavor, but makes it less tender. This steak is usually marinated before being broiled or grilled. Flank steak is always served cut across the grain in thin slices.
因为其甘美多汁，鲜嫩可口的肥瘦搭配，肉眼牛排一向被全世界人民所喜爱。肉眼牛排是没有骨头的，如果包含骨头则被称作rib steak。无论是肉眼还是rib steak，都需要快速的炙烤或油煎。
The rib-eye has long been a favorite of steak lovers worldwide due to its luscious marbling, which allows the meat to be very tender and juicy. The rib-eye is a boneless cut. When the bone is attached it is called a rib steak. These steaks should be cooked quickly by grilling or broiling.
熟度\DEGREE
如图
肉质\GRADE
就像吃鱼一样，只要鲜度佳，就绝对好吃，牛排亦然。愈来愈多餐厅饭店采用冷藏牛肉，也就是从工厂出品，运送进货到切割烹调前，全程都以 0 至 2 度的低温监控，以保持牛肉的鲜嫩风味。因为牛肉是红肉中最敏感娇贵的肉品，一路小心呵护再煎烤出来的牛排，就是比冷冻牛肉来得鲜活，腴嫩，多汁而甘美，只要吃过便可辨出中差别，虽然成本要贵上数倍。
美国是牛肉生产与消费大国，因此美国农业部（US Dept. of Agriculture, USDA）也订出的不同品质牛肉的等级。美国农业部把牛肉分为8等。
Prime
约佔全部生产牛肉2%，在高级餐厅出售。肌肉含脂肪量（Intramuscular Fat）在 8~11%之间，瘦肉与肥肉夹杂的大理石纹路明显度高。
Choice
肌肉含脂肪量在 4~8%之间，瘦肉与肥肉夹杂的大理石纹路明显度中等，通常供应给超级市场。
Select
肌肉含脂肪量在 3~4%之间，瘦肉与肥肉夹杂的大理石纹路明显度轻微。由于大理石纹路不明显，吃起来牛肉汁较少，口感较差，不适合用作牛排材料。
Standard
肌肉含脂肪量在 2.5~3%之间，瘦肉与肥肉夹杂的大理石纹路明显度几乎不存在。
Commercial, Commercial, Utility, Cutter, Canner
这几级肌肉间脂肪和量极少，也没有大理石纹路，用在做绞肉（Ground Beef）如汉堡肉（Burger Patty）或其他牛肉加工製品。
Beef Marble Score 大理石纹路积分
就是我们所谓的雪花效果，凡是脂肪问愈密集的等级愈高。神户牛排（Kobe Steak）的大理石纹路积分都要在9分以上。
配菜\ACCOMPANIMENTS
POTATO 马铃薯
三者择一：Mashed Potato（马铃薯泥）食用时可加肉汁调味。Baked Potato（烤马铃薯）和French Fries（马铃薯条）食用食用刀切开，可以涂上少许牛油或食盐调味。
VEGETABLE 蔬菜
比如一小节煮过的玉蜀黍（Corn）、数颗绿色花椰菜（Broccoli）、洋葱（Onion）
MUSHROOM 蘑菇
配数片小蘑菇
SEAFOOD 海鲜
比较高级的牛排餐的佐料会提供，例如一隻龙虾尾、或两隻炸明虾，通常称作「海陆大餐」（Surf and Turf）或者（Reef and Beef）。二者都有押韵。Surf 是冲浪代表海产、Turf是草地代表牛的饲料；Reef是礁石代表海产。
调味\CONDIMENT
Black Pepper Sauce 黑椒汁
黑椒碎、干葱碎、蒜蓉、牛油、布朗少司、白兰地酒、盐
Mushroom Source 蘑菇汁
白菌片、蒜蓉、布朗少司、白兰地酒、牛油
Bearnnaise Source 边尼士汁
他力根香草、干葱、黑胡椒粒、红醋、白酒little、清牛油、蛋黄、盐little、番茜碎
White Cream Sauce 白汁
牛油、面粉、鲜奶（忌廉）、汤底、盐-胡椒粉little、香叶
Brown Sauce 布朗少司
大汤、鸡骨、洋葱、芹菜、胡萝卜、香叶、黑椒粉、番茄膏面粉、白兰地酒little
Mayonnaise 蛋黄酱汁
菜油、蛋黄、英芥未粉、盐-胡椒粉 little、柠檬汁、热开水
Thousand Island Dressing 千岛汁
蛋黄酱汁、洋葱碎、酸青瓜碎、番茄沙司、（或另加蛋碎、番茄碎）
Italian Dressing 意大利汁
洋葱、蒜头、青椒、红椒、青水榄、黑水榄、橄榄油、红醋、英芥未粉、黑椒粉、急汁、番茜碎、盐
French Dressing 法国汁
菜油、红醋、法芥未酱、蛋黄、洋葱碎、蒜蓉、盐
Tartar Sauce 他他汁
蛋黄酱汁、洋葱、酸青瓜、水瓜柳、番茜碎
Cocktail Sauce 鸡尾汁
洋葱、芹菜、红椒、姜、葱头、蒜头、番茄沙司、急汁、菜油、辣椒油、香叶、黑胡椒粉、白兰地酒、盐
Vinagrelle 油醋汁
菜油、醋、洋葱碎（或干葱碎）、黑胡椒粉、番茜碎、盐
Caesar Dressing 凯撒汁
菜油（或榄油）、生蛋黄、蒜蓉、柠檬汁、盐little
Hollandaise Sauce 荷兰酱
白胡椒粉、黄油、白醋、柠檬汁、蛋黄、辣椒粉、水
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