The best steaks are filet mignon, sirloin steak, tomahawk steak, top brain steak, eye steak, and slab tendon steak.

1, filet mignon

Filet mignon is the most tender part of the spine muscle, located in the inner back muscle of the back of the cow's waist. It is one of the most tender parts of the steak because the filet mignon muscle is less athletic, so the meat is very tender. Filet mignon has a delicate flavor without much chewiness for those who like a soft texture. It is often considered one of the most premium and expensive parts of the steak.

2, sirloin steak

Sirloin steak, also known as sirloin steak, is located in the back of the beef spine muscle and contains a certain amount of fat. Sirloin steak meat is tougher and has a chewy texture, but still remains soft. The meat is slightly tougher but more chewy, delivering rich juices and flavor. Sirloin steak is the first choice of many steak lovers.

3, tomahawk steak

Tomahawk steak is a special kind of steak, a rib eye steak with a long bone. This steak has a long bone and is shaped like a tomahawk, hence the name. Tomahawk steaks are usually large and juicy with rich fat and bone marrow, making them very tasty. The unique appearance makes it suitable for sharing with friends or family.

4. Top Brain Steak

The top brain steak is part of the rib-eye area of the cow, also known as the rib-eye heart. It is the most tender and fatty part of the rib-eye steak with juicy meat with rich fat. Top Brain Steak is rich in flavor and tender with melted fat making it even more flavorful. It is a premium steak for those who are looking for texture and flavor.

5, eye steak

Eye steak is part of the rib eye part of the cow, and one of the most common steaks. With marbled meat, the meat is tender, juicy and rich in flavor. The eye steak has an even distribution of fat, giving it a unique texture and flavor. It is one of the favorite steaks of many people and is suitable for various cooking styles.

6, plate tendon steak

Plate tendon steak taken from the shoulder blade part of the cow is a relatively cheap but delicious steak. The meat is moderately tough, rich in flavor, and soft and juicy. Plate Tendon Steak usually has a good meaty texture and is suitable for pan searing or grilling. It is a cost-effective steak option.