2. Sirloin steak: It includes front loin (New York steak) and rib eye (Sirloin steak). The oil is evenly distributed and the taste is fresh and tender, which is suitable for steak or barbecue cooking.

3, tenderloin: more exercise, tough meat, suitable for thick steak.

4, cow ass: fat, suitable for barbecue.

5. Philip: Cattle have less exercise and tender meat, which is the first choice for steak.

Extended data:

Practice of steak

Preparation materials: steak, butter

Steps:

1. Prepare the ingredients and thaw the steak.

2. Preheat the non-stick pan.

3. Melt the butter.

4. After the butter is completely melted, add the steak.

5. Turn the steak back and forth, fry it to the required degree and take it out.

6. finished product.