1. Beef brisket: Beef brisket is located in the lower back of cattle, which is a relatively thin piece of meat, so its taste is chewy and biting. Its meat quality is exquisite, and it is suitable for frying, roasting, frying and other high-temperature quick-frying methods, and it is also suitable for adding various seasonings to flavor.
2. naked eye: the naked eye is located on the back of the cow, and the back of the cow is a piece of fat and thin meat. The content of fat meat is relatively high, so the meat is tender and juicy. It is suitable for cooking by high-temperature barbecue or oven baking, which can make the meat golden and crisp on the surface and tender and juicy on the inside.
3. filet mignon: filet mignon is located at the waist of the cow. It is a tender piece of meat, so its taste is very tender and it can be easily cut with a knife and fork. The fat content of filet mignon is relatively low and tender, so it is suitable for cooking at medium and low temperatures, such as frying, frying and roasting.
Generally speaking, the difference between the three steaks lies in their meat quality and taste, so it is necessary to match them according to different parts when choosing cooking methods.