Sirloin steak refers to the meat on the back of cattle. In other words, tenderloin is often used to make steak and barbecue. This part of the meat is tender, with a little gluten, rich in fat, strong in overall taste and chewy, and even some excellent sirloin meat has a ready-to-eat taste. In life, sirloin steak is also called New Yorker, sirloin steak. It is not a brand of steak, but a classic steak. According to the quality, it can be divided into small sirloin steak and large sirloin steak.
The naked eye steak is cut from a small part near the end of the rib. Naked steak generally refers to the boneless part taken from the middle of cattle, and "eye" refers to the circular cross section of muscle. Because the muscles in this part don't move often, the meat is very soft and juicy, and it is evenly covered with snow-like fat. The meat here is tender and juicy (with snow stripes) and tastes endless. The naked eye is the part of cattle, and the mainland is called salon. Taiwan Province province calls it the naked eye. Naked eye steak is called naked eye steak because it is naturally embedded with white fat. Named naked-eye steak because of its shape. The texture of steak with naked eyes is very clear, fat and thin, and it is selected from the back. The meat is tender and suitable for all ages. The naked eye needs a pot to keep the temperature high. If butter is used, it will immediately scorch the butter and make it bitter, which will affect the taste of the steak. Therefore, it is more suitable to use high smoke point vegetable fried steak.
The meat of filet mignon is usually taken from the tenderloin. Filet mignon is mainly made of tenderloin. Because of its tender meat, filet mignon is fried to medium-rare by default in catering. Medium-rare filet mignon is medium-rare and tender. When you cut the burnt beef with a knife, you can usually see the tender beef with pink inside. The word filet mignon in filet mignon means tenderloin, and the names of filet mignon in different countries are similar. Among them, Australians call this kind of meat "tenderloin in the eye", while China's tenderloin is directly transliterated into Chinese according to the original English words. Filet mignon is generally divided into medium rare and medium rare. Medium-rare filet mignon can experience the tenderness of filet mignon, while medium-rare filet mignon can better blend into the sauce.