A, rib eye steak: This part of the cattle from the rib spine close to the back of the muscle, meat tenderness is second only to the filet, marbled oil flowers and spread evenly, rib eye steak general center will have a piece of significant grease, it is recommended that the grill to 5 - 7 minutes cooked to the fat, burned through the butter flavor to eat the best. Grill to 5 - 7 minutes rare, the fat burned through, emitting butter flavor to eat is the best, the meat is fresh and chewy, can be said to be the most expected and most well-known steak parts, Taiwan is generally referred to as the "sirloin steak" that is this part.

Second, the gourmand steak / cover meat steak: gourmand steak for the rib-eye beef along the sinews cut down the cover meat, rib-eye steak for the essence of the part, the number of sparse, the marble grease mottled uniformity, the meat texture is very tender very sweet and full of juice, the proposition of the degree of ripeness of 5 - 7 minutes cooked. The meat is very sweet and juicy, and is recommended to be cooked to 5-7 minutes.

Three, filet mignon: filet mignon is taken from the cattle only waist meat parts, 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 generally also the most expensive steak. This is the most tender part of the beef and generally the most expensive steak. This part of the beef has very little exercise, so the meat is creamy and tender with very little fat, making it a steak that can be savored with elegance.

four, beef short ribs: taken from the front of the rib part of the chest of the cow, can be bone or bone method, this part of the meat is robust and oil tendons and grease is very much suitable for barbecue method to take care of the grilling process will be followed by high temperature overflow of the oil juice, beef flavor, advocating for the consumption of cooked degree of 7 points - full-cooked. It is recommended that the beef should be cooked to 7-percent - fully cooked. In the barbecue to fully cooked state, beef contraction will be with the rib parts of the natural separation, at this time the best performance of beef chops crispy tendons and chewy.

Five, New Yorker: Taken from the front loin spine part of the cattle, because this part of the movement is a little more, so the meat is tighter, the oil flower spread evenly, the fat content between the rib eye and Philip, with rich beef flavor suitable for taste, chewing with a sense of meat is very addictive, advocate 3 - 5 minutes rare. It is recommended for 3-5 minutes of doneness.

Six, but bone steak / red house steak: taken from the front loin ridge part of the cattle, the but bone steak center of the but bone split, respectively, is a piece of filet mignon and a piece of the New Yorker steak, the two parts of the nature of the difference between the big, filet mignon belongs to the lean and fresh, while the New Yorker is chewy and oil flower, but bone steak is just to satisfy the needs of two kinds of needs at the same time, and the portion is generally larger portions, and is recommended to be cooked. The portion size is generally larger, and the recommended degree of doneness is 3 - 5 minutes.

Seven, haunch spine / rump steak / sirloin steak: for cattle only the haunch spine on both sides of the spine, the meat tenderness moderate, less oil flower but spread evenly, beef flavor, this part is close to the legs of the sports muscles, so slightly chewy. This part is close to the leg muscles, so it is slightly chewy. The meat quality of the backbone above this part is the best, and it can be cut into a special top grade rump steak.

This part of the beef in Taiwan steakhouse or restaurant less seen, part of the veal sirloin method of supply, generally more often to the whole piece of rump meat grilled and then sliced method in the hotel buffet to see. Sharon in the United States refers to the back of the spine, and in Taiwan, the word "Sharon" generally refers to "rib eye steak".