1. fillet (fillet, fillet)

The tenderloin, also known as the tenderloin, is the tender meat on the beef tenderloin, which contains almost no fat. So it is very popular with friends who love to eat lean meat. Because the meat is tender, fry it until it is 3-cooked.

5 ripe and 7 ripe are suitable.

2. Rib eye steak (naked eye steak)

There are both lean meat and fat meat. Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted.

Edible skill: Don't fry it too well, 3 is the best.

3. Sirloin (sirloin steak, beef fillet).

It contains a certain amount of fatty oil. Because it is the outer ridge of cattle, there is a circle of white muscle on the extension of meat. The overall taste is tough, the meat is hard and chewy, and it is suitable for young people and people with good teeth.

Cooking skills: when cutting meat, cut it with tendons and don't fry it too well.

4. T-shaped steak

T-shaped, it is the back of cattle. On both sides of the T-shape, one side measures more and the other side measures less. The one with more quantity is Xiliang, and the one with less quantity is Feili. Note: This kind of steak is more common in American restaurants. Because French cuisine is exquisite, it is rarely used for large and rough T-shaped steaks.