Sirloin: Sirloin is the waist of a cow, close to the spine. Its meat is firm and tough, but it also has a certain tenderness, which is suitable for people who like a slightly harder taste.
Ribe leaf: The naked eye is the part on the rib of cattle. Because of its soft and juicy meat, it is also called "the most delicious part in the eyes". Its meat is fresh and tender, and its taste is softer than that of beef brisket.
Filet mignon: filet mignon is a part of the spine of a cow, and it is also one of the most tender parts of the whole cow. Because this part of the meat is tender and easy to cook, the price is higher.
Generally speaking, the steaks in these three parts are different in meat quality and taste, and can be selected according to personal tastes and preferences.