Steaks can be divided into different types according to different parts of beef, and also classified according to the quality of beef and the degree of raw and cooked steak.

According to the selected beef parts, common steaks can be roughly divided into the following five categories.

1, sirloin steak

This kind of steak is characterized by a high proportion of lean meat, more tendons and chewiness. It is recognized as a delicious steak and is popular with the public.

2, eye meat steak

This steak is characterized by a lot of fat, and the fat in the middle is the "eye" of the eye meat. Like sirloin steak, it is also a very popular steak.

3. New Yorker steak

This steak is characterized by ribs, even fat and thin, average tenderness, but beautiful patterns.

4. T-shaped steak

This steak is half New York steak and half filet mignon, so it's full. One side is tender and the other side is more delicious.

5. Beef tenderloin slices

This kind of steak is characterized by tender, smooth and juicy, almost all lean meat and very soft. Better quality filet mignon is usually more expensive.

Extended data:

Steak, or steak, is a piece of beef and one of the most common foods in western food. The main cooking methods of steak are frying and roasting.

Steak is different from most other cooked foods. Steaks are usually not well-done, but they can be adjusted to a more rare degree according to personal preference.

Divided by the temperature is as follows:

Rare:125 f.

Medium rare:130-135 f.

Chinese steak:140-145 f.

Zhongjing:150-155 f.

Well-done steak:165 f.

References:

Baidu encyclopedia-beef steak