1. Filet mignon The filet in the four words filet mignon refers to beef tenderloin.
In Australia, this piece of meat is called "eye filet", in France and the UK it is called filet and fillet, and the Chinese transliteration is filet.
Filet mignon is a steak made from beef tenderloin of a certain thickness.
2. Ribeye steak Ribeye steak is cut from a small part near the end of the ribs. The meat here is tender and juicy (with snowflake patterns) and has endless flavor.
Eye steak generally refers to the boneless part taken from the middle of the beef body. [Eye] refers to the circular cross-section of the muscle. Since the muscles in this part do not move frequently, the meat is very soft, juicy, and evenly covered.
Snowflake fat.
At present, it is often called ribeye steak in the market, which is a wrong name.
3. Sirloin steak Sirloin steak is mainly composed of the ridge meat from the upper waist. Sirloin steak can be divided into small sirloin steak (entrecte) and large sirloin steak (sirloin steak) according to the quality.
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In fact, Sirloin is the French word Sur (top) and Loin (tenderloin), which is the meat on the top of the beef tenderloin.
Each portion is around 250-300 grams.
Sir loin is lower loin, also known as New Yorker. Because beef lower loin has more exercise than filet sirloin, the meat in this part is thicker.
4. T-bone steak T-bone steak is generally located on the upper waist of the cow. It is a large piece of steak composed of spine, spine and tenderloin.
American T-bone steak (porterhouse steak) has the same shape as a T-bone steak, but is larger than a T-bone steak. It is generally about 3 cm thick and weighs about 450 grams.
T-bone steak is generally about 2 centimeters thick and weighs about 300 grams. The smaller ones are 200 grams and 1.7 centimeters thick.
5. Dry-aged beef. Dry-aged beef is called dry aged beef, or DA steak for short. This is a preservation method that maintains the best quality and taste of beef. The production method originated in the United States.