1, different parts

Filet mignon: Actually, it's a small tenderloin at the waist of a cow. It is the most tender steak.

Sirloin steak: mainly refers to the tender beef taken from the back of cattle. The specific location is different, and the flavor is different. In the United States, sirloin refers to beef behind the buttocks. Beef with tender and tender meat contains a certain amount of fat and grease.

Naked steak: located in the center of the ribs, the meat is light and tender. It exists directly in the center of the ribs, and the meat color is fresh and tender.

2. Different characteristics

Filet mignon: The meat is tender and low in fat, which is the best choice for people who want to lose weight.

Naked steak: the meat is tender and chewy, which is very suitable for frying.

Sirloin steak: it has a long-standing reputation for its rich meat flavor and chewiness.

The taste of sirloin steak

The meat is delicate and juicy, and the taste is fresh and tender. There are also many stresses on frying steak. It is necessary to quickly heat the surface of beef without destroying its fibers, which requires the experience and skills of chefs.

Fried sirloin steak will give off a faint fragrance. Pour vinegar juice around the steak, and the steak presents a very unique dark gold color. When the steak is cut with a knife, the beef inside is beautiful pink and juicy.

Pick up a small piece of steak and throw it into your mouth. You can obviously feel the juice overflowing with the chewing of your teeth. The smell of barbecue is well transmitted to every taste bud that stretches your mouth and lingers in it, giving full play to the original taste of beef.