Sirloin steak: Sirloin steak evolved from a traditional dish at the British royal banquet. In the past few centuries, sirloin steak has been considered as one of the best parts because of its excellent texture and taste. Sirloin steak is usually cut into thick slices, and each steak contains a certain amount of fat and muscle, which is rich in meat and chewy in taste.
Beef tenderloin
Ribeier: The naked-eye steak originated in the western United States. It was first made by pioneers, who cut the whole beef and cut off the meat on the ribs. Nowadays, naked-eye steak has become one of the favorite foods of people all over the world. The meat cut from naked-eye steak is soft and juicy, because it is rich in fat and muscle, which can be dissolved in the roasting process, giving naked-eye steak a richer meat flavor.
naked eye
Filet mignon: filet mignon is a dish from France. Filet mignon was originally created by a French chef to entertain French aristocrats. This kind of steak cuts the tender meat next to the backbone of the cow, and it tastes very tender and soft. Filet mignon has almost no fat, but it is usually considered as one of the top steaks because its meat is tender and smooth.
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Generally speaking, these three kinds of steaks have different origins in history, but they are all formed through the improvement and innovation of cooking methods for many years.
Their taste characteristics are also different, and consumers can choose different steak cutting methods according to their own preferences.
Generally speaking, sirloin steak tastes elastic and chewy, naked-eye steak tastes soft and juicy, and filet mignon tastes very tender and smooth.