Generally, there are the following common types: Filet Mignon TENDERLOIN, Rib Eye Steak RIB-EYE, Sirloin Steak Sharon Steak, T-Bone Steak T-BONESIRLOIN, New York Steak New York S, Red House Steak Porterhouse, Short Rib/ Baby Ribs, and so on. York S, Red House Steak Porterhouse, Beef Short Rib/ Baby Ribs and more.

1, filet mignon TENDERLOIN

Filet mignon is generally used tenderloin or tenderloin on the most tender meat, this meat is tender, almost no fat, this steak is fried to 5-7 ripe taste the best, especially by the bad teeth, weak digestion of the elderly and the children of the favor.

2, rib-eye steak RIB-EYE

Rib-eye steak, also known as rib-eye steak, generally choose the meat on the rib of the cow, lean meat mixed with fat, fried out of the flavor of the flavor of the special aroma and special delicious, this steak fried to 3-5 mature taste the best.

3, sirloin steak, sirloin steak SIRLOIN

Sirloin steak is generally selected from the cattle spine on the meat, this part of the meat contains a certain amount of fat, in the meat of the outer band and white meat tendons, meat is also relatively hard to eat the taste of tough, this steak is more suitable for young people to eat a good mouth, this steak fried to 5 mature or so the best taste.

4, T-bone steak T-BONE

T-bone steak is generally selected from the back of the cow on the spine of the meat, this meat is more rough, this steak is more common in the United States, the European region is less common.

5, New York steak New York S

New York steak is generally selected from the top boneless ridge meat, containing a small amount of fat, very suitable for frying steak parts, New York steak in the United States is also known as the New Yorker steak.