Sirloin steak: Sirloin steak is located in the center of the backbone muscles of cattle and is one of the largest muscles in cattle. It is located near the back waist and is usually thick. Sirloin steak is tender and chewy, suitable for Chinese frying or roasting.

Ribeier steak: The naked eye is located above the back of the cow, close to the neck and ribs, which is plump, so the taste is tender. The meat of naked eye steak is soft, suitable for frying or roasting, and rich in taste.

Filet mignon: filet mignon is located at the front end of bovine spinal muscle, which is one of the most tender meat parts of cattle and contains less fat and fascia. Filet mignon is soft and delicious, suitable for barbecue. It is usually eaten with some side dishes, such as mushrooms and sauces. These three kinds of steaks are different in price, taste and eating method. Which one to choose depends on personal taste and demand.