1. sirloin steak: also known as tenderloin, it is one of the most tender parts of cattle. This piece of meat doesn't have much fascia or ligament, so it is very soft. Sirloin steak is usually thin and has no obvious oily flowers. Because of its high softness, it is suitable for rapid heat treatment such as frying and baking.
2. naked eye steak: also known as eye meat or "New Yorker", it is one of the largest and most delicious parts of the whole cow. This piece of meat contains a lot of oil flowers, and it needs to be removed from the surface hard skin and the inner fascia before eating. Because it is rich in oil and natural condiments (such as blood), it tastes richer and more delicious.
3. filet mignon: also known as fillet eye or "wicker", it is one of the most tender and tender parts of the whole cow without any fascia or ligament. Philip only occupies about 1% in the whole cow body, so the price is relatively high. Because of its high softness, it is suitable for making raw food dishes (such as raw food), stewing and other low-temperature slow-fire treatment methods.
To sum up:
-West cooling: high softness, suitable for rapid heat treatment.
-naked eye: rich in oil flowers and natural condiments, with rich and delicious taste.
-Philip: It is extremely tender, smooth and boneless, and the price is relatively high. It is necessary to pay attention to the low temperature and slow fire treatment when making.