1. The location of the meat is different: Although the beef used in sirloin and filet are both on the beef spine, they belong to different locations. Fillet is the tenderest meat on the beef spine and contains almost no fat, while sirloin is the meat on the outer spine of the beef, which contains a certain amount of fat and has a ring of white tendons on the outside of the meat. Ribeye steak is located in the center of the ribs and is lighter in color and tender.

2. Different taste: Because filet is the tenderest meat on the beef spine and is relatively thin, it tastes more tender and is very popular among people who love lean meat. The overall taste of sirloin is strong, the meat is hard and chewy, and it is suitable for young people and people with good teeth. Ribeye steak is taken from the muscle of the ribs of the cow near the back. The tenderness of the meat is second only to the filet.

3. There are different ways to eat it: Filet mignon can be fried to medium-rare, medium-rare or medium-rare. Medium-rare and medium-rare have the best taste. Be careful not to overcook the filet mignon, otherwise it will destroy the tenderness of the beef. When cutting sirloin steak, it is suitable to cut the meat with the ribs. At the same time, do not overcook it. Generally, medium rare is enough. If it is overcooked, it will taste too hard. Ribeye steak is recommended to be medium rare.