1, different parts. Sirloin steak is the meat above the sirloin, also called the second half of the big fillet; Naked eye steak is the meat near the ribs of cattle, also called rib eye meat or the first half of tenderloin; Filet mignon is the meat inside the back of a cow, also called tenderloin or beef tenderloin.
2
-Different meat quality characteristics. Sirloin steak is relatively thin, with a tendon in the middle and chewy taste, which is suitable for people who like to eat lean meat. The fleshy oil flower of naked eye steak is evenly distributed and delicious and juicy, which is suitable for people who like greasy food. Filet mignon is the most tender and smooth, with almost no fat and fascia, and its taste is tender and smooth, which is suitable for people who like to eat tender meat.
three
-Different cooking methods. Sirloin steak is suitable for quick frying or high-temperature barbecue, keeping it tender outside and tender inside; The naked eye steak is suitable for slow frying in medium fire or slow roasting at low temperature, so that the oil flower can be fully dissolved; Filet mignon is suitable for processing at low temperature and then frying or baking at high temperature to avoid excessive dehydration and aging.
What kind of steak do you like?