1. sirloin meat: sirloin meat is located in the lower back of cattle, near the hind legs. Chilled meat is strong and chewy, suitable for frying, roasting, skewering and other cooking methods. Refrigeration is usually large and can be cut into pieces.
2.Ribeye: The naked eye is located at the rib of the cow. Because of less exercise, the meat is soft and has a certain fat texture. Delicious, suitable for frying, baking and other cooking methods. The naked eye is often cut into thick steaks, usually with or without bones.
3. filet mignon: filet mignon, also known as beef tenderloin or tender meat, is located in the spine of cattle. Because this part of the meat is soft and tender, there is not much fat, so the taste is light. Philip is suitable for light cooking, such as frying, roasting and boiling. Usually sliced meat.