In fact, steaks with different names, that is, steaks representing different parts, of course, the more expensive they are, the more suitable they will be for you, but you should choose the steak according to your taste preferences.

The first type: filet mignon (Tenderloin or Fillet), also known as tender beef tenderloin. The tenderloin is located in the muscle of the back of the loin, which is the most tender part of the steak because of less exercise.

It is the most tender meat on the beef tenderloin, and it contains almost no fat. Rare things are precious. A cow only produces 4-6 filets, so filet mignon is more expensive than other steaks.

This piece of meat tastes good, but it lacks chewiness, and it looks old and astringent when it is overcooked. It is characterized by more lean meat, high protein and low fat, which is most suitable for slimming people, children, people with bad mouth or weak digestive ability.

The second kind: Sirloin steak, also called sirloin steak. Sirloin steak can be regarded as a classic steak. It is the meat on the outer ridge of a cow. Because of the more exercise, the meat quality in the part is more compact, and there is a circle of white meat tendons around the meat. It tastes full of meat and chewy, which is suitable for people with good teeth.

The third kind: Rib eye steak, also called eye meat steak and rib eye steak.

Eye flesh does not refer to the flesh near the eyes, but near the ribs. One end is connected with the upper brain, and the other end is connected with the west cold. White fat is naturally embedded in the steak, so it is named naked-eye steak because of its eye-like shape. It is selected from the back, and the muscles in this part don't move often, so the meat is very tender, soft and juicy, and evenly covered with snow-patterned fat.

The texture of the steak is clear to the naked eye and can be eaten by people of all ages.

Because it contains a certain amount of fat, this kind of meat tastes better when fried and roasted.

In fact, naked eye steak and sirloin steak are brothers on the same meat. One meat is cut into two sections, one for the naked eye and the other for the sirloin.

The naked eye is the intercostal muscle between the 6th to 2nd ribs 12, that is, the meat on the side of the bovine bone. Generally speaking, first frost beef refers to this place.

The fourth kind: T-BONE steak, also called T-bone steak.

It's the backbone meat on the back of a cow. This is a two-in-one steak.

A large steak with a T-shaped bone in the middle, with a small amount of filet mignon on one side and a large amount of sirloin on the other, is tender and firm, and can enjoy the characteristics of two different parts at the same time. Diners who eat a lot and know steak are very fond of this steak.

Like tender meat: filet mignon, plate tendon.

Tender and fragrant: naked eyes, upper brain

Chewing resistance: west cold, T-bone

Love barbecue flavor: beef chops