TENDERLOIN (tenderloin, beef tenderloin), also called FILLET (filet), is the most tender meat on the beef tenderloin, and contains almost no fat, so it is very popular with friends who like to eat lean meat. Because the meat is tender, it is suitable to be fried into 3, 5 and 7 ripe.

RIB－EYE (naked eye steak) has both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted. Don't overcook it when eating, 3 is the best.

SIRLOIN (sirloin steak, beef tenderloin) contains a certain amount of fat. Because it is beef tenderloin, there is a circle of white meat tendon on the extension of the meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth. When eating, cut the meat together with the tendons, and don't overcook it.

T-bone (T-bone steak), T-shaped, is the backbone meat on the back of cattle. On both sides of the T-shape, one side measures more while the other side measures less. The one that measures more is the naked eye, and the one that measures less is Philip. This kind of steak is more common in American restaurants. Because French food is exquisite, T-bone steak with large quantity and rough quality is seldom used.