Steaks are divided into filet mignon, naked eye steak, sirloin steak and T-shaped steak. Filet mignon is actually the most tender meat in beef tenderloin, and it contains no fat. Naked steak is a small portion of meat near the end of ribs, which is tender and fat and thin. Sirloin steak refers to the beef tenderloin, fresh and tender with oily flowers and tender tendons. T-bone steak refers to the backbone meat on the back of cattle, but there is not much meat.

Type of steak

1, filet mignon

In Australia, it is also called tenderloin, which is the most tender meat in beef tenderloin and contains almost no fat. It is the absolute trump card in steak, and it is favored by people who like to eat lean meat because of its tender meat.

2, naked eye steak

Naked steak refers to a small part near the end of the rib, so it is called naked eye because the cross section of this part of the muscle is round. This part of the meat is tender, fat and thin, with snow lines, and has a special flavor after some frying.

3. sirloin steak

Also known as sirloin steak, the meat is tender and oily. The tenderloin taken from the lower back has a circle of white meat tendons, which is more chewy and tough than filet mignon. In the process of frying, it should not be overcooked.

4. T-shaped steak

T-bone steak, also known as T-bone steak, is the backbone meat on the back of cattle. The amount of meat on both sides of the T-bone is uneven, with more on one side and less on the other. As a whole, the cooking technology of T-bone is rough, so American restaurants are more common, while French restaurants with exquisite cooking are less used.