1. According to the different types of steaks, steak meat is generally taken from: beef tenderloin, beef tenderloin, rib beef 6- 12, beef with bone at the back of the waist, and beef breast 6-7 rib beef.

2, filet mignon: take the beef tenderloin, also known as beef tenderloin and beef tenderloin.

3. Sirloin steak: tender meat taken from the back of cattle, but the meat of new york people is similar to filet mignon, taken from the waist of cattle. Sirloin steak is thicker than filet mignon, but it contains fat and tender tendons, so it tastes quite juicy and chewy.

4. Rib-eye steak: the meat taken between the 6th-12nd ribs of cattle, which is also commonly known as "bone side meat". Generally, the first frosted beef refers to this place.

5. T-bone steak: the meat with bones at the back of the beef loin. T-bones divide meat into two parts. The fleshy side is a rough and juicy sirloin steak, and the fleshy side is a tender filet mignon steak.

6. Beef steak: mainly taken from the meat between the sixth and seventh ribs of the chest. This part of the meat is bony, tender, delicious, juicy and chewy. Most importantly, steak can be cooked very well, and even guests who are afraid of eating raw food can enjoy delicious food.