Sirloin
Located at the back of the tenderloin, sirloin is a tightly packed piece of meat that's often sliced into thin, fan-shaped pieces that are suitable for pan-frying, grilling and stir-frying. The sirloin is a bit chewy, but not overly biting, making it richer in flavor.
Ribeye
Ribeye is a type of beef that has been stripped of its bones and fat, and is located in the front part of the cow's chest. The meat is fluffy and soft, with a strong beefy flavor and aroma of fat, and it is suitable for a variety of cooking styles such as grilling, boiling, and pan-frying. There is a band of muscle in the center of the eye, called the "eye", and the quality of the eye depends mainly on the size and fat content of the eye.
Filet mignon
Filet mignon, also known as filet mignon, is one of the tenderest parts of the beef, located in the innermost part of the tenderloin, and does not move very often, so the meat is very tender and does not have a lot of fat, and it is suitable for pan-frying, grilling, stewing and other cooking methods. The flavor of filet mignon is relatively light and needs to be accompanied by some condiments to enhance the taste.
In summary, sirloin, rib eye and filet mignon each have their own unique characteristics and suitable cooking methods, you can choose according to personal taste and preferences.