First of all, the breed of cattle, Wagyu is the most delicious, followed by Angus, the other second. In terms of parts, the recognized order is, filet > eye (rib eye) > sirloin. Fillet has very low fat content and is the leanest and tenderest part of the beef, with a tender and delicate texture and no chewy tendons. Perfect for babies and the elderly. Expensive due to small quantity. Eye meat is rich in oil flower, marbling is evenly distributed, the taste is non-excellent. Sirloin meat is firm, with fat content between fillet and eye meat, chewy. Suitable for the young crowd with good teeth.

I, rib eye steak

This part is taken from the rib spine of the cattle near the back of the muscle, the tenderness of the meat is second only to the filet. Marbled oil flower more and spread evenly, rib-eye steak will generally have a significant piece of grease in the center, the meat is fresh and chewy, Taiwan is generally known as "sirloin steak" is this part. A good rib eye, not only soft meat, beef fiber covered with fat; in the grill all melted into a delicious gravy, fragrant and overflowing, is to know the line of diners love.

Two, taotao steak / cover meat steak

Taotao steak for the rib-eye along the rib-eye beef tendon cut down the cover meat, rib-eye steak for the essence of the part, the number of sparse, the marble grease mottled uniformity, the meat texture is very tender and very sweet and full of meat juice.

Three, filet mignon

Filet mignon is taken from the cattle only waist meat parts, each head of a thousand pounds of cattle can only cut out a few pounds of filet mignon, is the most tender part of the beef, is generally the most expensive steak. This part of the movement is very little, so the meat is as tender as cream and very low in fat, is able to taste the steak elegantly.

Four, beef short ribs

Taken from the front of the cow only rib parts, can be bone or boneless method, this part of the meat is robust and greasy tendons and fat is very much, suitable for barbecue method.

Five, New Yorker

Taken from the front loin spine part of the cattle, because this part of the movement is a little more, and therefore the meat is more compact, the oil flower spread evenly, the fat content between the rib-eye and Philly, with a rich beef flavor is suitable for the taste of bold, chewing with a sense of meat is very addictive.