1, Xileng is the outer ridge of cattle, which is easy to judge from its appearance and taste. From the appearance, wearing a circle of white tendons on the outside of the meat will make it hard and chewy, and because of the high fat content, you can obviously feel that there is oil in the meat when it is cold and chewed. It's best not to eat it over half-cooked, because it's tough. If it's overcooked, your cheeks will cramp.

Filet mignon is the most tender meat in the tenderloin, with almost no fat and excellent taste. Because meat is the most tender, it can be medium-rare. If you don't eat steak very often, you can start with rare filet mignon.

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Sirloin steak is a traditional name, also known as sirloin steak. After Henry VIII tasted the delicious steak, he knighted it, that is, Sir+loin, which was translated into sirloin steak in Chinese. Sirloin steak is mainly composed of the upper waist, which can be divided into small main course steak and big sirloin steak according to different qualities.