Well-done steak: The beef has been cooked as a whole, has a thicker texture, is firm, elastic, and chewy.

Introducing relevant knowledge about steak

1. Differences in beef parts. Sirloin steak is the meat on the upper part of the beef loin, which is commonly known as the second half of the large tenderloin, while filet mignon is the beef on the inside of the beef loin, which is what we commonly call the small tenderloin, and ribeye steak is It is called eye meat, which is the meat in the center of the beef ribs, which is also commonly known as the first half of the tenderloin;

2. Differences in meat quality. Sirloin steak has less fat, and the middle meat is leaner, with the main fat distributed in the outer ring. Filet mignon is also the most tender part of the cow because it is deep inside the beef bones. It generally looks like it has the least fat, and The meat is particularly soft and tender, while ribeye steak generally has more fat, and the oil is evenly distributed, making it look fatter and leaner;

3. The taste difference. The sirloin steak has a chewy texture and is thin but not woody in the mouth. The outer ring is fried with obvious fat and has a strong beef flavor. The filet mignon has a creamy and tender texture, which is very suitable for the elderly and children. The texture of the meat steak is also very soft and tender. Because of the high fat content, the taste is very fragrant and juicy. The tenderness is second only to the filet mignon;

4. Price difference.

Because filet mignon is the meat from the inside of the beef bone, and the meat yield of the whole cow is low, it is the most expensive among the three. The second is the eye steak, which has the most even distribution of fat and leanness. It has a full and juicy taste, and the last one is Sirloin steak with mostly lean meat;