The difference between sirloin, ribeye, and filet mignon is different parts and different characteristics.

1, different parts

Fillet steak: actually a small piece of tenderloin from the loin of the cow. For the most tender steak in the meat.

Sirloin steak: mainly from the tenderest beef along the backbone of the cow, the specific location is different, the flavor is also different. In the U.S., sirloin refers to beef from the hindquarter area. Beef that is tender and with tender tendons, with some fat.

Meat eye steak: stored in the center of the rib immediately, the meat is lighter in color and tender. It's the center of the rib cage, lighter in color and more tender.

2, the characteristics of different

Fillet steak: meat tender, and less fat, is the best choice of dieting crowd ingredients.

Meat eye steak: the meat is more tender and chewy, perfect for frying.

Sirloin steak: the meat flavor is rich, eating texture is chewy, and the popularity is relatively high.

The taste of sirloin steak

The meat is fine and juicy, and the taste is tender. There's also a lot to be said for frying a steak, which requires the experience and craftsmanship of the chef to be able to heat up the surface of the beef quickly without rupturing their fibers.

A pan-fried sirloin steak will give off a silky light aroma, the acetate is poured in a circle around the steak, the steak takes on a very distinctive dark golden color, and when you cut into the steak with a dinner knife, the beef inside is a beautiful pink color with lots of juices.

Pick up a small piece of steak thrown into the mouth, you can clearly feel the juice with the teeth of the chewing and overflowing, the flavor of the grilled meat is very good to pass to the stretch of the mouth of each taste buds, in which hovering around, the beef kind of primitive flavors played to the fullest.