1, sirloin steak is mainly made from the upper loin of the spine of the cow, filet mignon taken with a certain thickness of beef tenderloin production, rib eye steak is generally used in the middle of the body of the cow boneless part of the cut down the meat production, the upper brain steak is made with the immediate neighbor of the rib eye of the cow's back spine part of the production.

2, different parts of the material: sirloin steak is the upper loin of the spine, filet mignon is the tenderloin, rib eye steak is the middle of the cow's body boneless part of the meat cut down, the upper brain steak is immediately adjacent to the rib eye of the back of the cow's spine part.

3, the taste is different: sirloin steak meat fine and juicy, tough, hard, chewy meat, filet mignon soft and strong, rib eye steak tender and juicy, the brain steak fat and thin moderate, delicate taste.

4, eat different ways: sirloin steak fried, vinegar sauce poured around the steak in a circle. Filet mignon can be added to the onion, fried to six or seven mature, add steak sauce, plate to eat. Ribeye steak can be sliced thinly for sautéing or cut into steaks for grilling. Thinly sliced for pan-frying and thickly sliced for grilling.