1, rib eye steak / meat eye steak (Rib's EyeSteak): taken from the beef rib spine near the sixth to twelfth (above the Rib), the meat movement is less, but as the "bone side meat", rib eye steak oil tender shredded meat sandwiched between a little beef tendon. Succulent, tender, with fat inclusions, rib-eye steaks are generally boneless before being served, making them ideal for pan-roasting.

2, T-bone steak (T-BoneSteak): because the sandwich with a thong-shaped bone named, from striploin and tenderloin middle, by most of the sirloin and a small part of the combination of filet mignon.

3, filet mignon / tenderloin / tenderloin (Tenderloin / Filet) from the tenderloin of the small tenderloin, because the filet mignon wrapped in the abdominal cavity of the cow, so the muscle does not get no movement at all, so the fiber is fine, the texture is extremely tender, but there is not much fat, the meat is relatively lean.

4, sirloin steak / sirloin steak / New Yorker (Sirloin) meat tenderness is second only to the filet mignon, taken from the shortloin back of the tenderloin, belonging to the back section of the large loin of meat, containing a certain amount of fat, with white meat tendons, overall taste toughness, hard meat, chewy.

5, Rumpsteak / Rumpsteak (Rumpsteak / RoundSteak) back near the hip part of the cut steak, the taste is relatively hard, suitable for slow cooking.