1. Rib eye steak. This part is taken from the cow's rib spine close to the muscle of the backbone, meat tenderness is second only to the filet, marbled oil flowers and spread evenly, rib eye steak usually has a piece of significant grease in the center.

2, gourmet steak / top meat steak. The steak is cut along the rib-eye beef fascia of the meat on the cover, the rib-eye steak of the essence of the part, the number of sparse, the marble grease pattern spread evenly, the meat taste tender very sweet and full of gravy, the proposition that the degree of ripeness of 5 - 7 minutes cooked.

3, filet mignon.

Filet mignon is taken from cattle only waist meat parts, each head of a thousand pounds of cattle can only cut out a few pounds of filet mignon, is the most tender parts of beef, is generally the most expensive steak.