1. sirloin: Also known as "eye meat" or "tenderloin", it is one of the most famous steaks. Its name comes from the "rectangular muscle" in the center of the cow's lower back, so it is also called "long loin" or "long loin". Sirloin steak is tender, suitable for frying, roasting and frying, and it is a medium-priced steak variety.
2. Naked eye: also known as "eye meat" or "spine meat", it is a steak taken from the back of cattle near the spine. The meat quality of naked-eye steak is like a row of seven stars, fresh and tender, suitable for roasting, and usually more expensive than other steak varieties.
3. filet mignon: also known as "tenderloin", it is the meat near the spine between the ribs and the spine of cattle. Filet mignon is tender and mellow, suitable for frying and cooking, and relatively expensive.