Beef from different parts can be used to make steaks with different flavors. For example, filet mignon is made of beef tenderloin, which is usually called beef tenderloin or beef tenderloin. Because this part of the meat has less exercise, the meat will be tender, tender and thin, with low fat content, which is suitable for the elderly and children with bad teeth, or people who like to eat lean meat. Filipinos are more expensive because cows have only two stripes.

Sirloin steak, sometimes called Sharon steak, is made of sirloin meat which is usually tender. From the back of beef, new york people's meat is very similar to Filipino steak. The sirloin steak is thicker than the Philippine steak, but it has fat and tender tendons, so it tastes very juicy and chewy.

Rib-eye steak is taken from the 6th-12nd rib of cattle, which is also commonly known as "bone side meat". Ground beef refers to this place. The main characteristics of this part of beef are rich in oil flowers, tender and delicious meat, strong tendons, very elastic and tough to eat, very smooth and juicy. It tastes tender.

T-bone steak is also called T-bone steak. Meat is taken from meat with bones at the waist. Bones divide the steak into two parts. The fleshy side is a rough and juicy cold steak, and the fleshy side is a tender and thin steak. Because you can eat two kinds of steaks at the same time, the price is more expensive. Many steak lovers have a special liking for this part of steak.

The rib on the breast of a cow is suitable for veal steak. This part of the meat is very strong, with a lot of oil and grease. Suitable for barbecue. During the barbecue, high temperature will spill oil. Beef tastes good. It advocates eating semi-cooked to fully cooked food.