2023届福建省厦门市思明区福建省厦门第一中学一模英语试题

Every dclicious steak you have ever enjoyed eating started with a good cut of meat. However,pickdng that perfect cut can be challcnging—supermarkets are flooded with options,and it is not asstraightforward as simply choosing the one with the highest price tag.Follow this guide for someadvice. Tenderloin(US), Fillet(UK), Eye Fillet(AUS/Nz) A classic cut, the tenderloin comes from the strip of muscle tucked against the backbone of theanimal. As this muscle does not do much work this is the tenderest cut of beef-which also makes itthe most expensive, and arguably the most desirable. we say "arguably" because,while thetendcrloin is supremely lean and a favorite of those who love their steak to melt in their mouth, itcan also be tasteless. Filet mignon, widely referred to as the creme de la creme 〔精华) of all steakcuts, is cut frorn the very tip of the tenderloin. Ribeye(us/ UK), Scotch fllet[AUs/NZ This cut, from the rib section of the animal, comes with an abundance of rich marbling. Theribeye won't give you that same "melt-in-your-mouth" feeling, but it is still one of the tenderest cutsavailable. Differently, the ribeye is cooked with the bone in, while the Scotch fillet is not. Strip(US), Sirloin(UK), Porterhouse[Aus/Nz)