Sirloin Steak: Sirloin steak is located at the back of the beef tenderloin muscle, near the waist. It is one of the biggest muscles in cattle. It is slightly chewy, chewy and firm, and belongs to a relatively thin steak.
Ribeye Steak: The naked eye is located near the ribs of cattle, which is one of the largest muscles in cattle. Because the fat in this part is evenly distributed and the meat is soft, juicy and tender, it is one of the more popular steak parts.
Filet Mignon: Filet mignon is located at the innermost part of the beef tenderloin muscle, and there is almost no movement in this part, so the meat quality of filet mignon is very tender and soft, but it is relatively lacking in layering.
It should be noted that different cooking methods will also have an impact on the taste of steak. For example, the length of frying, roasting or roasting time will affect the taste and texture of steak.