Sirloin steak: also known as the New Yorker, because the lower waist of the cow exercises more than filet mignon, so the meat is thicker;

Sirloin steak: taken from the loin of the lower back, it contains a certain amount of fat, especially a circle of white meat tendons, which is more tough and chewy than filet mignon.

Rib steak: the rib muscle near the chest. Cattle's breasts are not like human beings, and they seldom move, so the meat quality of ribs is tender. This piece of meat is characterized by its beautiful appearance. Marble lines are evenly distributed, with a big oil flower in the middle and a small oil flower next to it, just like eyes.

Naked steak: cut from a small part near the end of the rib, where the meat is tender and juicy (with snow stripes)