In fact, steaks with different names, that is, steaks representing different parts, of course, the more expensive they are, the more suitable they are for you, but you should choose steaks according to your own tastes.

The first kind: filet mignon (tenderloin or tenderloin), also known as tender beef tenderloin. The tenderloin is located in the muscles of the waist and back, which is the most tender part of the steak because of less exercise.

It is the most tender meat in beef tenderloin and contains almost no fat. Rare things are precious. A cow can only produce 4-6 filet mignon, so filet mignon is more expensive than other steaks.

This meat tastes good, but it lacks chewiness. It looks old and astringent when it is overcooked. Characterized by lean meat, high protein and low fat, it is most suitable for slimming people, children, people with poor oral cavity or weak digestive ability.

The second kind: sirloin steak, also called sirloin steak. Sirloin steak can be regarded as a classic steak. It is the meat on the outer ridge of a cow. Because of more exercise, the meat quality of the part is more compact, and there is a circle of white meat tendons around the meat. It tastes meaty and chewy, suitable for people with good teeth.

The third kind: rib eye steak, also called eye meat steak and rib eye steak.

Eye meat does not refer to the meat near the eyes, but refers to the meat near the ribs. One end is connected to the upper brain and the other end is connected to the west cold. White fat is naturally embedded in steak, so it is named naked-eye steak because it looks like eyes. It is selected from the back, and the muscles in this part don't move often, so the meat is very tender, soft and juicy, and evenly covered with snowflake-like fat.

The texture of steak is clear to the naked eye and suitable for all ages.

Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted.

In fact, naked eye steak and sirloin steak are brothers on the same piece of meat. A piece of meat is cut into two parts, one is visible to the naked eye and the other is sirloin.

The naked eye is the intercostal muscle between the sixth to 12 ribs, that is, the meat on the other side of the bovine bone. Generally speaking, the first frost beef refers to this place.

The fourth kind: T-shaped steak, also called T-shaped steak.

It is the backbone meat on the back of a cow. This is a two-in-one steak.

A big steak with a T-bone in the middle, a small amount of filet mignon on one side and a large amount of brisket on the other side, is tender and firm, and can enjoy the characteristics of two different parts at the same time. Diners who eat a lot and know steak like this kind of steak very much.

Like tender meat: filet mignon, ribs.

Tender fragrance: naked eyes, upper brain.

Chewable: cold in the west, T-bone.

Like the smell of barbecue: beef steak