Fillet, rib eye and short ribs are recognized as the most tender and delicious steak parts.

File mignon:

Fillet mignon is one of the most tender steaks, with a delicate and smooth texture. Because filet mignon has a relatively low fat content, it is often sliced ??thin and cooked quickly to maintain its tenderness and texture.

Rib-eye steak:

The rib-eye steak is another popular cut of steak. Its meat is relatively soft and contains just the right amount of fat, which makes it richer in taste. And fragrant. Rib-eye steaks are richer in texture and sometimes have some fascia, but these fascia become tender and flavorful with proper cooking.

Beef short ribs:

Beef short ribs are also a very tender cut, usually with bones and cartilage. Its meat is tender and juicy, rich in fat and collagen, and when properly cooked, it can present an intoxicating taste.