The different parts of the steak have different names and cooking methods.

The more common ones are as follows:

1. Rib eye steak:

This part of the steak is taken from the rib spine of the cow near the muscle of the backbone, and the tenderness of the meat is second only to that of filet mignon, and the marbling of the oil flower is much more and uniformly distributed, and there is usually a piece of obvious fat in the middle of the rib eye steak, and it is recommended that it should be grilled to 5-7 minutes of doneness, and the fat burned through to give out the aroma of butter for eating, and the tenderness and chewiness of the meat can be said to be the best.

2. Top meat steak:

Taotao steak is cut along the rib eye beef fascia of the top meat, rib eye steak for the essence of the part, the number of rare, the marble fat pattern distribution, the meat texture is tender and very sweet and full of gravy, the recommended degree of ripeness of 5 to 7 minutes cooked.

3. Filet mignon:

Filet mignon is taken from the waist of the cow only meat (Tenderloin) parts of each head of a thousand pounds of cattle can only be cut out of a few pounds of filet mignon, is the most tender part of the beef, is usually the most expensive steak. The minimal movement of this part of the beef makes it creamy, tender and low in fat, making it a steak that can be savored with elegance.

4. Veal chops:

Taken from the ribcage of a cow, either bone-in or boneless. Bone parts, can be bone or boneless form, this part of the meat is firm and oil tendons and grease is very much, suitable for barbecue way to cook, grilling process will be overflowing with the high temperature oil juice, beef flavor is excellent, it is recommended to consume the cooked degree of 7 points ~ fully cooked.