2, rib-eye steak: rib-eye steak is also called rib-eye steak, the general selection of beef ribs on the meat, lean meat mixed with fat, fried out of the flavor of the flavor of the special aroma and delicious, this steak fried to 3 ~ 5 mature taste the best.
3, sirloin steak: sirloin steak is generally selected from the cattle spine on the meat, this part of the meat contains a certain amount of fat, in the meat of the outer band and white meat tendons, meat is also relatively hard to eat the taste of tough, this steak is fried to about 5 mature taste the best.
4, T-bone steak: T-bone steak is generally selected from the back of the cow on the spine of the meat, the meat is more rough, this steak is more common in the United States, less common in the European region.
5, New York steak: New York steak is generally selected from the top boneless ridge meat, containing a small amount of fat, very suitable for frying steak parts, New York steak in the United States is also known as the New Yorker steak.
6, red house steak: red house steak is generally used is the back end of the beef loin spine parts, this position of the tenderloin cut is the widest part, than T-bone steak has a larger and thicker tenderloin, good taste, price is expensive.
7, beef short ribs: beef short ribs are generally selected from the left and right sides of the chest cavity of the cow short ribs, beef short ribs bone with tendons, meat fat and juicy, chewy taste good.