1. Filet mignon is a long piece of loin meat, just like the tenderloin of a pig. This piece of meat has the least amount of exercise in the body of the cow, and its texture is very tender and smooth. It is also leaner and has no fat, but because it lacks gravy and bite, it will become astringent if it is overcooked.

2. Sirloin: If you like pork belly, then sirloin steak can satisfy your taste. The sirloin is a part with a little bit of oil and tender tendons. Although it is a part with very little exercise like the filet, the meat is tender and full of oil. It feels like it melts in the mouth, and the mouth is full of beef. Fresh and sweet, this is amazing.

3. New Yorker: New Yorker, like fillet, is a front loin meat. The meat fiber of New Yorker is thicker, with some tender tendons, and the oil is not evenly distributed. and beautiful, but many gourmets like the tender, plump, sweet and juicy taste of New Yorker.

4. T-bone & Red Room: If you want to taste two flavors at the same time, you might as well choose T-bone or Red Room. There is a T-shaped big bone in the middle of the T-bone, and there are open steaks on both sides. There is filet on one side and New Yorker on the other. The meat is delicate on one side and rough on the other side, allowing you to get both satisfactions at the same time.

5. Rib eye: Rib eye steak is taken from the rib part of the beef. Although it is not as tender as the loin, the meat close to the bone is always delicious, and the rib eye is just that. This kind of delicacy, the tender shredded meat is sandwiched with springy oil tendons, which is chewier than sirloin, more flavorful than filet, and rich in oil. Young people always praise the rib-eye steak.