Ben 产品特性表产品烹饪图表.docx

1、Ben 产品特性表产品烹饪图表产品烹饪特性表Chinese NameEnglish NameTexture Appetizers Soup Main courseCooking lengthRawCookedSoupStockGrillBoil/StewRoastSteamStir-fryDeep-fryStuffing里脊（牛柳）Tender LoinTartarQuickly法切肋排French Rack (6-ribs)外脊（西冷）StriploinQuickly眼肉Rib EyeQuickly三角肉Tri-tips金钱腱Small Shank Meat3-4h肩肉小片（上三筋）Shou

2、lder Boneless板腱Oyster Blade低温2h去骨胸肉Breast Boneless2h小黄瓜条Eye of RoundCarpaccio低温1h上脑Chuck RollQuickly腱子芯Heel Muscle3-4h臀肉RumpJapanese teppanyaki前腱子Fore Shank3-4h后腱子Hind Shank4h嫩肩肉（辣椒条）Chuck Tender霖肉（和尚头）Thick Flank米龙（砧扒）Topside嫩部位steak保乐肩Shoulder clod大黄瓜条（会扒）Silverside牛腩FlankJapanese teppanyaki绞馅肉Tri

3、mmingMeatballQuickly 内颈肉Neck Boneless1 h胸腺Sweet Bread (heart,throat)With lemonButter牛肝Liver pasteMilk牛心Heart2 h牛舌Tongue2 h牛腰子KidneyMilk面颊CheeksAbove 6 h棒骨Marrow-boneVeal teasauceAbove 14 h胸/肋/脊骨Rib bonessauceAbove 8 h产品烹饪图片表Chinese NameEnglish NameTextureDish Photo里脊（牛柳）Tender Loin外脊（西冷）Striploin眼肉Rib Eye板腱Oyster Blade去骨胸肉Breast Boneless小黄瓜条Eye of Round前腱子Fore Shank米龙（砧扒）Topside嫩部位大黄瓜条（会扒）Silverside绞馅肉Trimming胸腺Sweet Bread(heart,throat)牛肝Liver牛舌Tongue牛腰子Kidney棒骨Marrow-bone