牛排 最喜歡的部位和熟度
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5分6分 最愛菲力 沙朗也不錯
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板腱 5分熟 剛剛好也不會太柴
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七分熟的肉不管甚麼部位都好吃
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大概五分熟 便宜的都全熟
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肋眼 五分熟
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5-7分肋眼不錯
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比較喜歡七分熟的口感
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dry age ribeye medium rare
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五分肋眼或牛小排，喜歡油香味，菲力那種比較不愛
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菲力3分熟 軟軟的
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對部位沒特別喜好 但熟度通常都吃5分 比較合我胃口
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板塊牛排5分熟+菲力牛排5分
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五到七分的莎朗或菲力 全熟太硬 三分以下太生我不敢吃
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一定要全熟8分
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菲力牛排取自牛隻腰脊部位的腰內肉。每頭7∼8百公斤的牛只能切出4∼6公斤的菲力，油花少、肉質軟嫩、肉汁豐富，是最珍貴的部位。
熟度：3～5分。
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哪裡都可以8分熟就好了～
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我也吃菲力
夜市的都只敢7分熟
牛排館的才考慮5分熟 -
橫隔膜七分熟
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肋眼 七分熟 每次都只點這個
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莎朗差不多7分熟就好了
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