1, different parts
Sirloin steak
, taken from the outside of the spine of the cow's loin, that is, the back of the waist meat, also known as the lower loin meat.Fillet steak, taken from the loin of a small piece of loin meat
, also known as tenderloin, tenderloin meat or waist meat, which is the whole cow on the movement of the smallest piece of muscle, each cow can only be cut out of a few pieces of filet mignon, so it will be slightly higher than the price of other steaks.Eye steak
, taken from the meat near the rib cage of the cow, also called rib eye.2, the appearance of different
Sirloin steak from the appearance of the biggest feature is the outside of the meat with a circle of white sinew, lean meat with a little fat.
The filet mignon as a whole looks like it has only lean meat, no fat, no bone, and no sinew.
Eye steak appearance of the biggest features, is fat and lean, the surface has a road like snowflake fat, the overall look of red and white.
3, taste different
Sirloin steak contains a certain amount of fat, the external band of white fascia toughness, meat slightly hard, eat very chewy, more suitable for young people or people with good teeth.
Fillet steak is the most tender meat on the whole cow, less fat, delicate meat, eat tender and juicy, very easy to chew, more suitable for the elderly, children, or fitness and weight loss people to eat.
Eye steak has more fat and is often used for grilling, which makes it particularly flavorful to eat.
4, suitable for different degrees of ripeness
The steak can be divided into five levels of ripeness 1, 3, 5, 7, 9, where the larger the number, representing the higher the degree of ripeness, the meat naturally also the older. In terms of suitable degree of doneness, sirloin is suitable for 5-minute rare, 7-minute rare; filet is suitable for 3-minute rare, 5-minute rare; eye meat is suitable for 5-minute rare, 7-minute rare.