1. Dry aged steak (dry aged steak)

Dry aged steak is generally used to store top ribeye steaks for at least 7 to 24 days to air-dry. This process makes the color of the beef darker. The skeletal tissue of the beef softens, and at the same time, the meat flavor of the beef becomes more mellow due to the evaporation of part of the water.

2. T-BONE (T-bone steak)

Also known as T-bone, it is T-shaped and is the backbone meat on the back of the beef. The two sides of the T shape are larger and smaller on one side. The larger one is sirloin and the smaller one is fillet. The middle is separated by the ribs.

3. SIRLOIN (Sirloin Steak)

Mainly composed of the spine of the upper loin. Sirloin steak can be divided into small pieces of sirloin steak (entrecte) according to different qualities. ) and chunks of sirloin steak.

4. RIB-EYE (rib-eye steak)

The rib-eye steak is cut from a small part near the end of the ribs. The meat is tender and juicy (with snowflake patterns). The taste is endless. Eye steak generally refers to the boneless part taken from the middle of the beef body.

5. TENDERLOIN (filet mignon)

Refers to beef tenderloin. In Australia, this piece of meat is called "eye filet", in France and the UK it is called filet and fillet, and the Chinese transliteration is filet. Filet mignon is a steak made from beef tenderloin of a certain thickness.