Common steaks include filet mignon, sirloin steak, rib eye steak, ribs steak, red house steak and so on. Japan divides steaks into three grades according to the meat yield: A, B and C, while the United States divides steaks into eight grades: excellent, specially selected, excellent, standard, commercial, available, chopped and canned.

According to the fineness of snow grain, a reference standard BMS can be summarized, and the section between the 6th and 7th ribs is evaluated, which is divided into 12 grade. No matter which country, the snow grain (marble grain) of beef is the most intuitive reference coefficient, because snow grain is a mixed distribution of muscle fat texture. A piece of beef with complex and dense snow texture will not be bad in taste and meat quality.

Other statements:

1, Prime: Most of this grade of beef is sold to high-end restaurants. Most restaurants selling this grade can see the words "U.S. Prime", indicating that the beef selected in this restaurant is the highest grade beef recognized by the US government.

2, choice: this grade of beef can be seen in general supermarkets, and most of them are cut into steaks for sale.

3. Selection: Most of this grade are sold in the form of beef slices, shredded beef or beef with bones.

4. Standard: This grade of meat is mostly the meat of the hind legs of cattle, and is often sold in the form of beef ribs or beef slices.