1. The difference in parts. Sirloin is the meat above the spine of the back of the cow's loin, which is the back half of the large loin. Filet mignon is the meat on the inside of the backbone of the cow, which is often referred to as tenderloin or fillet. Rib eye steak, also known as rib eye Q, is the meat from the center of the rib spine, which is the first half of the large loin.

2, the difference in meat quality. Sirloin has less fat, the center meat is lean, and the main fat is distributed in the outer ring. While the filet is the most tender part of the cow's body, the meat is lean and soft. Meat eyes generally with more fat, oil flower distribution is uniform, fat and lean.

3, the difference in taste. Sirloin Q's texture is more chewy, tough but not firewood in the mouth, the outer ring has a strong beef flavor because of the obvious fat fried up. Philip's texture is soft and juicy, more suitable for the elderly and children. Eye meat is also particularly soft and tender, because of the high fat content so the taste is particularly flavorful and juicy, the degree of tenderness is second only to the filet mignon.

4, the price difference. Filet is the meat of the inside of the cow's bones, the whole cow meat rate is relatively low, so the price is the most expensive of the three, followed by the most uniform distribution of fat and lean eye meat, taste full of juicy, and finally chewy sirloin.

5, the difference in nutrition. Philip's fat content is very little, more lean meat, so the protein content of fillet steak is extremely high, higher than the other sirloin and eye of meat, and the meat of the Philip's particularly soft and tender, containing more blood quality iron Q, vitamins, and zinc, phosphorus and other minerals Q, and the other two because of the fat majority of the relative nutrient content of less, more fat.

How about understanding!