These three words all refer to different beef parts and cutting methods. The specific differences are as follows:

1. Sirloin: Sirloin is located in the lower waist of the cow, close to hind legs. The meat of sirloin is firm and chewy, suitable for frying, grilling, skewering and other cooking methods. Sirloins are usually larger and can be cut into multiple slices.

2. Ribeye: Ribeye is located on the ribs of the cow. Due to less movement, the meat is soft, with a certain fat texture, and has a more delicious taste. It is suitable for frying, grilling and other cooking methods. Ribeye is often cut into thicker steaks and is usually available as bone-in or boneless.

3. Filet: Filet, also known as beef tenderloin or tender meat, is located in the spine of the cow. Because the meat in this part is soft and tender without excess fat, the taste is relatively bland. Filet is suitable for light cooking, such as frying, roasting, boiling, etc., and is generally cut into thinner slices