1 The position of the meat is different: although the beef used for sirloin and flying power is on the beef ridge, it belongs to different positions. Filet mignon is the most tender meat in the tenderloin, which contains almost no fat, while sirloin is the meat in the tenderloin, which contains a certain amount of fat and oil, and there is a circle of white tendons on the extension of the meat. The naked-eye steak is immediately located in the center of the ribs, light and tender in color.

2 Different ways to eat: filet mignon is suitable for medium rare, medium rare and medium rare, and medium rare and medium rare tastes the best. It should be noted that filet mignon should not be overcooked, otherwise it will destroy the fresh and tender taste of beef. Sirloin steak is suitable for cutting pork ribs and meat together, and at the same time, it should not be overcooked, usually half-cooked. If it is overcooked, it will be too hard to eat. Medium rare is recommended for naked eye steak.

3 Different taste: Because filet mignon is tender meat on beef tenderloin and thin, it tastes tender and is very popular with people who like to eat lean meat. The whole taste of sirloin is tough, and the meat is hard and chewy, which is suitable for young people and people with good teeth. The naked eye steak is taken from the muscle near the back of the rib ridge of cattle, and its meat tenderness is second only to that of filet mignon.