1, filet mignon
In Australia, it is also called "eye filet mignon", which is the most tender meat on the beef tenderloin and contains almost no fat. It is an absolute trump card in steak, and it is very popular with friends who like to eat lean meat because of its tender meat.
2, naked eye steak
Naked steak does not refer to the meat in the eyes of cattle, but a small part near the end of ribs, so it is called naked eye because this part of muscle has a circular cross section. This part of the meat is tender, fat and thin, and contains snow patterns, which tastes more fragrant after frying.
3. Sirloin steak
Also known as sirloin steak, the meat is tender and tender with oily flowers. It is taken from the loin of the lower back and has a circle of white meat tendons, which is more chewy and tough than filet mignon. Because it is chewy, it should not be overcooked.
4. T-bone steak
T-bone steak, also known as T-bone steak, is the backbone meat on the back of cattle. The amount of meat on both sides of the T-bone is uneven, showing more on one side and less on the other. The side with more is cold in the west, and the one with less is Philip. Because the whole cooking process of T-bone is rough, American restaurants are more common, while French restaurants with exquisite cooking are less used.