在烤肉教学里，“能不能做牛排”不是关键，关键是“适不适合在你的店里卖”。玉子烤肉培训在讲牛排部位时，不只讲部位名称，而是同步讲油脂结构、出品稳定性、成本压力与翻台效率。下面把真正适合教学、也适合开店的牛排部位讲清楚。
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