1. Chateaubriand steak: sirloin, only five or six pounds per cow.

2. Beef shoulder ribs: from neck to ribs.

3. Beef short ribs: Taken from the front breast ribs of the cow, it has a lot of fat.

4. Filet mignon: The tenderest part of the sirloin, cut out from the tenderest part, is the meat on the beef spine. It has a large head and small tail, and low fat content. It is suitable for medium rare and sucking. Sweet gravy, tender meat, filet mignon is wrapped in the belly of the cow, so the muscles are not exercised, so the muscle fibers are not thick.

5. Flank steak: Obtained from the ventral side.

6. Beef shoulder steak: Cut out the beef shoulder.

7. Grilled belly steak or: from the diaphragm near the center. The middle is a little hard. Often referred to as "butcher's sirloin." Take the beef sirloin part, the marble oil is even, the meat texture is close to the sirloin steak, chewy, it is the favorite of Americans, hence the name.