1. filet mignon. Materials: The filet mignon steak is taken from the loin muscle (i.e., the loin) of cattle, which has less exercise, the most tender meat and less oily flowers. Because each cow has a small strip, it seems that "things are rare and expensive".

2. sirloin steak. Materials: Sirloin steak generally refers to beef with tender meat and tender tendons, which is basically taken from the most tender beef in the back of cattle. The specific location is different and the flavor is different. The more authentic sirloin is taken from "loin loin", but special varieties, such as the New Yorker, are taken from filet mignon-like loin. Special flavor: Sirloin steak is tender, sweet and juicy, full of taste, which is favored by entry-level steak experts. For example, the authentic sirloin is a part where cattle exercise very little. The meat is tender and oily, and it is as beautiful and moving as a marble pattern. Compared with Philip's lean, a good sirloin is super tender and fresh, so that diners will be amazed at the extreme sweetness of beef at the first bite. The New Yorker, on the other hand, has a thick meat fiber with a slight tenderness, and the distribution of oil flowers is not so uniform and beautiful, but it is a standard "tender with a rich smell in the middle" and "sweet and juicy", which is quite enjoyable to chew, and its heroic and unique flavor is memorable. Recommended temperature: medium to well done.