According to the different parts of the cow, the names of steaks are different.

Sirloin steak is taken from the meat outside the backbone of the beef loin, that is, the loin, also called the lower loin.

File mignon is a small piece of tenderloin taken from the loin of beef. It is also called tenderloin, beef tenderloin or loin. This is also the muscle with the least amount of exercise in the whole cow. Each cow only has It can cut into several pieces of filet mignon, so its price will be slightly higher than other steaks.

Rib-eye steak, taken from the meat near the ribs of the beef, is also called rib-eye.

In terms of location, sirloin is the meat located outside the backbone of the beef loin, fillet is the tenderloin meat located at the beef loin, and ribeye is the meat located near the ribs of the beef.

Different appearance

Looking at the appearance of sirloin steak, the biggest feature is that there is a ring of white fascia on the outside of the meat, and there is also a little fat in the lean meat. Sirloin steak

The overall appearance of filet mignon is only lean meat, no fat, no bones, and no fascia.

Fillet mignon

The biggest characteristic of the appearance of fillet steak is that it is fat and thin. There are stripes of fat like snowflakes on the surface, and the overall appearance is red and white.

Eye Steak

From the appearance, the sirloin has a ring of white fascia around it, while the filet is pure lean meat without fascia, and there are snowflakes on the surface of the eye steak. Fat lines.

The taste is different

File mignon sirloin steak contains a certain amount of fat. The white fascia on the outside is very tough and the meat is slightly hard. It tastes very chewy and is more suitable. It is suitable for young people or people with good teeth; filet mignon is the tenderest meat in the whole cow, with less fat and fine meat texture. It tastes fresh and juicy and easy to chew. It is more suitable for the elderly, children, or people who are fitness and weight loss. ; Eye steak contains more fat and is often used for barbecue. It tastes particularly fragrant. From the taste point of view, the sirloin tastes very chewy; the filet tastes the most tender; the ribs have more fat and taste very fragrant.

Suitable for different doneness levels

When cooking steaks, different parts of the steaks are suitable for different doneness levels. We need to choose the appropriate doneness according to the characteristics of the steak parts. of doneness. The doneness of steak can be divided into five levels: 1, 3, 5, 7, and 9. The larger the number, the higher the doneness and the older the meat quality. In terms of suitable doneness, sirloin is suitable for 5-minute rare and 7-minute rare; filet is suitable for 3-minute rare and 5-minute rare; ribeye is suitable for 5-minute rare and 7-minute rare.

When buying steak, there is no absolute answer to whether to buy sirloin, filet, or ribeye. The choice is mainly based on everyone’s actual situation and taste preference. For example, if you have bad teeth or are losing weight, there is no doubt that filet is better; if you like to eat chewy meat, then sirloin is naturally more suitable; if you only pursue the flavor and want to eat fat and thin meat, then meatballs are naturally more suitable. Even better.