侧腹牛排是牛肉的一部分,位于牛腹部,牛腹部的肌肉被切下后可以制成肉排。侧腹牛排耐嚼。一块200克冷藏的侧腹牛排达到室温大约需要2小时。[1] 侧腹牛排的纹理非常粗,而且筋膜比较多。[2][3]
![Thumb](http://upload.wikimedia.org/wikipedia/commons/thumb/c/c9/Flank_steak.jpg/640px-Flank_steak.jpg)
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