Please refer to the a la carte menu of western restaurants, because each western restaurant has its own pricing and there is no standard price. The classification of steaks is generally divided into the following categories according to raw and cooked and types:

Comparison between raw steak and cooked steak

All students (English students; French: Cru): refers to uncooked beef dishes, such as beef tartar, but it may take some courage to order the whole steak;

Medium rare (English: blue raw, very raw; ; French: Bleu): the surface is fried, but the inside is usually cold;

Medium rare (English: raw; French: saignant): the surface meat is closely grayish brown, the section is blood red, and the center is warm;

Half-cooked; ; French: saignant): The meat in the center of the steak is still bloodshot, but the sides of the steak are brown. This temperature is the most common in European and American restaurants when the diners have no explicit requirements.

Medium rare (English: medium, French: point, anglais): The steak is taupe outside, very hot in the center, and all pink, and the temperature and taste of the steak are balanced;

Medium-well-done (English, cuit, demi-angalais) steak center, with only a little pink, heavy texture and chewy feeling;

Well-done (English, French: bien cuit) steak is also taupe, slightly black and heavy in taste;

Overcooked steak is black and crisp;

Generally speaking, the steak is divided into 3 to 8 portions. The better the steak, the lower the suitable cooking temperature in order to highlight its own meat quality and juice taste. But according to different meat quality and personal preference, there are also different best cooking conditions.

Rib-eye steak: It is taken from the 6th rib ridge to the vicinity of the 12 rib (on the rib), and the meat quality is not strong, but as "bone-side meat", there is a little beef tendon in the tender shredded pork of the rib-eye steak. Juicy, tender meat, mixed with fat, generally speaking, rib eye steak has been boned before serving, suitable for frying and roasting. (Chef's suggestion: medium rare to medium rare)

T-shaped steak: named for its T-shaped bones, it is taken between loin and tenderloin and consists of most sirloin and a small amount of filet mignon. (Chef's suggestion: medium rare)

Tenderloin/tenderloin A small tenderloin taken from the tenderloin. Because the tenderloin is wrapped in the abdominal cavity of cattle, the muscles have not been exercised at all, so the fiber is very thin and the taste is tender, but there is not much fat and the meat is relatively thin. (Chef's suggestion: medium rare to medium rare)

Sirloin steak/sirloin steak/New Yorker (sirloin steak) is second only to filet mignon, which is taken from the tender loin behind the short waist. It belongs to the back section of tenderloin, contains a certain amount of fat and has white muscle tendons. Generally speaking, the taste is tough, the meat is hard and the head is chewy. (Chef's suggestion: medium rare to medium rare)

Hip steak/round steak is cut into pieces near the buttocks, which has a hard taste and is suitable for slow stewing.