To choose the most tender steak, in my opinion, the following parts of the meat is relatively tender and tasty:

Fillet (Fillet): this is the most tender part of the cow, almost no muscle, the taste is very soft.

Ribeye: Ribeye is tender, contains some fat, and has a texture that is both chewy and smooth.

Sirloin: Sirloin steak is also very tender and has more flavor than filet.

Tenderloin: This is the inner loin meat of the cow, which is very soft and tender, and also suitable for steak.

Of course, different people have different preferences for the taste and flavor of steak, so you can choose the part of the steak that suits your taste and preferences. At the same time, the cooking method and fire are also important factors that affect the taste of steak, so you should choose the cooking method and fire to cook steak that suits your taste.

Share notes on selecting beef:

Observe the appearance: fresh beef is uniform in color, dark red, with a glossy surface and white or yellowish fat. If the surface of the beef is dark or has an odor, it may be a sign of expiration and spoilage and should be avoided.

Touching the meat: fresh beef has a tight texture, elasticity, and the depression can be recovered immediately after finger pressure. If the beef is soft, inelastic, and leaves a visible indentation when pressed, it may have been stored for too long or be of poor quality.

Check the date of production and shelf life: When buying beef, check the date of production and shelf life on the package, choose beef that has been produced recently, and make sure you eat it within the shelf life.

Know where your beef comes from: Choosing beef from a reliable supplier and with a quality assurance can reduce the risk of food safety issues.

Cooking methods: Different cooking methods require different parts and thicknesses of beef. For example, roast beef requires more tender parts, while beef stew requires sinewy parts.

Preservation: Beef should be stored properly after purchase, avoiding prolonged exposure to air or storage in areas with high temperatures. You should store the beef in a sealed bag and try to evacuate as much air as possible to prolong the preservation time.