1.
I like my beef underdone .
我爱吃做得嫩的牛肉。
2.
I like my beef rare.
我爱吃煮得嫩的牛肉
3.
Meat Cookery Tender cuts of meat are best cooked with dry heat, as by broiling, roasting, or pan broiling.
肉的烹调较嫩的牛肉块最好以干热的方法烹调,像火烤,烘烤或烙。
4.
thin sauteed cutlets of veal.
薄的、嫩煎的小牛肉片。
5.
a boneless steak cut from the tenderloin of beef.
从牛的腰部嫩肉切下来的无骨肉排。
6.
double-thick center cut of beef tenderloin.
从腰部嫩肉切下来的两面都厚的牛排。
7.
small steak cut from the thick end of a beef tenderloin.
从腰部嫩肉的厚端切下来的小块牛排。
8.
tenderized beef
经嫩化处理的(快速排酸的)牛肉
9.
thick steak cut from the beef tenderloin.
从腰部嫩肉切下来的厚牛排。
10.
strips of steak sauteed with green peppers and onions.
和青椒、洋葱一起嫩煎的牛肉条。
11.
Studies on the tender effects of lactic acid on Qin-chuan beef at different ages
乳酸对不同年龄秦川牛肉的嫩化效果
12.
A strip or compact piece of boneless meat or fish, especially the beef tenderloin.
肉片或鱼片一片或一小条无骨头的肉或鱼，特指牛腰部的嫩肉
13.
sauteed cutlets (usually veal or poultry) that have been pounded thin and coated with flour.
嫩煎的肉片（通常是小牛肉或家禽肉）捣成薄片，涂上一层面粉。
14.
Effect of Sodium Pyrophosphate on tenderness and WHC of beef
焦磷酸钠处理对牛肉嫩度和系水力影响的研究
15.
Lebanese pizza topped with minced meat onion and pine nuts.
顶部配以鲜嫩的小牛肉，洋葱和松仁，松软可口.
16.
Study on Tenderization of Beef by Sodium Chloride and Polyphosphates;
氯化钠和多聚磷酸盐对牛肉嫩化作用的研究
17.
Effects of Intramuscular Connective Tissue on Beef Tenderness;
牛肉肌内结缔组织变化对其嫩度影响的研究
18.
Prediction of beef tenderness using VIS/NIR hyperspectral scattering characteristics
基于VIS/NIR高光谱散射特征预测牛肉的嫩度